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Lasagna Soup Recipe

Lasagna Soup Recipe
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★★★★★

4.7 from 9 reviews

This hearty Lasagna Soup combines all the flavors of classic lasagna in a comforting, easy-to-make soup form. Featuring seasoned ground beef, tender pasta, and a rich tomato broth, topped with creamy ricotta, gooey mozzarella, and fragrant parmesan cheeses, this dish is perfect for weeknight dinners or meal prepping. Quick to prepare and packed with robust flavors, it brings the warmth of traditional Italian lasagna in a bowl.

Ingredients

Scale

Sauce and Soup Base

  • 1–2 tablespoons Olive Oil (or preferred oil)
  • 1 pound Ground Beef
  • 1 large Onion, diced
  • 4 cloves Garlic, minced
  • 1 (15-ounce) can Diced Tomatoes (with juice)
  • 1 (15-ounce) can Tomato Sauce (or tomato puree)
  • 1/3 cup Tomato Paste (about half of a 6-ounce can)
  • 4 cups Chicken Broth
  • 1–2 cups Water (to adjust consistency)
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Sea Salt (or more to taste)
  • Black Pepper (to taste)

Pasta

  • 8 ounces Bowtie Pasta (uncooked)

Cheeses & Garnish

  • 1/2 cup Ricotta Cheese
  • 2 ounces Mozzarella Cheese, shredded (about 1/2 cup)
  • 1/4 cup Parmesan Cheese, shaved, shredded, or fresh grated
  • 1/4 cup Fresh Parsley, chopped

Instructions

  1. Prepare the Pot: Heat a 4.5 quart soup pot over medium-high heat. Add the olive oil and heat until shimmering.
  2. Cook the Meat and Aromatics: Add ground beef, diced onion, and minced garlic. Sauté, stirring occasionally, until the beef is fully cooked and onions are softened. Drain any excess fat if necessary.
  3. Add Tomatoes and Seasonings: Stir in diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, and black pepper.
  4. Add Pasta: Add the uncooked bowtie pasta to the soup mixture and increase the heat to high to bring the soup to a boil.
  5. Simmer the Soup: Reduce heat to medium and simmer for 10 to 15 minutes until the pasta is tender. Stir frequently to prevent sticking and add water or more broth in small amounts to adjust the consistency as desired.
  6. Serve with Cheese and Parsley: Once the soup has cooled slightly, either stir in the ricotta, mozzarella, and parmesan cheeses or serve them on the side for individual topping. Garnish with chopped fresh parsley.
  7. Storage Instructions: Cool the soup completely before storing. Refrigerate in an airtight container for up to 5 days or freeze for up to 90 days. When reheating, add extra water or broth to compensate for liquid absorbed by the noodles.

Notes

  • Use bowtie pasta or any small pasta shape that cooks well in soup.
  • For a vegetarian version, replace beef with lentils or plant-based meat alternatives and use vegetable broth.
  • If using a pressure cooker, cook the beef and aromatics on sauté mode and then pressure cook the soup with pasta for about 5 minutes high pressure, followed by a quick release.
  • Adjust salt and seasoning to taste as the broth and cheese may add saltiness.
  • To keep pasta from becoming mushy when reheating leftovers, consider adding pasta fresh to individual servings.
  • Fresh parsley adds brightness, but can be substituted with basil or oregano if preferred.

Nutrition

Keywords: lasagna soup, Italian soup, ground beef soup, tomato pasta soup, comfort food, easy dinner, hearty soup

Find it online: https://leofoster.com/lasagna-soup-recipe/