Description
This Easy Lasagna Soup recipe combines all the comforting flavors of classic lasagna in a hearty, warm soup that’s perfect for cozy meals. Featuring ground beef, savory tomato broth, and a blend of cheeses, this soup delivers rich lasagna taste without the fuss of layering noodles. Ready in under an hour, it makes a satisfying and simple dish for the whole family.
Ingredients
Scale
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, do not drain
- 1 (15-ounce can) Tomato Sauce or tomato puree
- ⅓ 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 as needed
- Black Pepper, to taste
Pasta
- 8 ounces Bowtie Pasta (uncooked), or similar sturdy pasta
Cheeses & Garnishes
- ½ cup Ricotta Cheese
- 2 ounces Mozzarella Cheese, shredded (about ½ cup)
- ¼ cup Parmesan Cheese, shaved, shredded, or fresh grated
- ¼ cup Fresh Parsley, chopped
Instructions
- Heat the Oil and Cook Beef: In a large pot or Dutch oven, heat 1 to 2 tablespoons of olive oil over medium heat. Add 1 pound of ground beef and cook until browned and no longer pink, breaking it up with a spoon as it cooks.
- Add Onion and Garlic: Stir in 1 large diced onion and 4 minced garlic cloves. Cook for 3 to 5 minutes until the onion becomes translucent and fragrant.
- Add Tomatoes and Broth: Pour in 1 can (15 ounces) of diced tomatoes with juices, 1 can (15 ounces) of tomato sauce, and ⅓ cup tomato paste. Then add 4 cups of chicken broth and 1 to 2 cups of water to adjust the consistency to your preference.
- Season the Soup: Add 1 tablespoon Italian seasoning, 1 teaspoon sea salt (adjust as needed), and black pepper to taste. Stir everything together and bring the soup to a boil.
- Cook the Pasta: Once boiling, add 8 ounces of dry bowtie pasta directly into the soup. Reduce heat to a simmer and cook for 10 to 12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- Finish With Cheese and Parsley: Remove the soup from heat. Stir in ½ cup ricotta cheese until creamy. Ladle soup into bowls and top each serving with shredded mozzarella cheese, Parmesan cheese, and a sprinkle of fresh chopped parsley for garnish.
Notes
- Adjust the amount of water to get your desired soup thickness.
- Use a sturdy pasta like bowtie or penne to hold up well in the soup.
- For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternatives, and use vegetable broth.
- Leftover soup can be refrigerated for up to 3 days; reheat gently on the stovetop.
- Adding a splash of red wine with the tomato base can deepen the flavor.
Keywords: lasagna soup, easy soup recipe, Italian soup, comfort food, ground beef soup, cheesy soup, tomato soup, one pot meals