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Easy Lasagna Soup Recipe

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4.3 from 7 reviews

A comforting and hearty Easy Lasagna Soup that combines all the flavors of classic lasagna in a warm, delicious soup form. This recipe features ground beef, Italian seasonings, tomato base, and bowtie pasta, topped with a trio of cheeses and fresh parsley. Ready in 45 minutes, it’s perfect for a family meal or meal prep, offering the rich taste of lasagna without the long baking time.

Ingredients

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 Salt (or more as needed to adjust flavor)
  • Black Pepper (to taste)

Pasta

  • 8 ounces Bowtie Pasta (uncooked) (or similar sturdy pasta)

Cheese Toppings

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

Garnish

  • 1/4 cup Fresh Parsley (chopped)

Instructions

  1. Prepare the Pot: Heat a 4.5-quart soup pot over medium-high heat. Add olive oil and heat until shimmering, ensuring the base is hot enough to sauté the ingredients effectively.
  2. Sauté Meat and Vegetables: Add ground beef, diced onion, and minced garlic to the pot. Cook, stirring frequently, until the beef is fully cooked and the onions are translucent. Drain any excess fat to keep the soup from being too greasy.
  3. Add Tomato Ingredients and Broth: Stir in diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and black pepper. Mix well to combine all flavors.
  4. Add Pasta and Bring to Boil: Add uncooked bowtie pasta noodles directly into the soup. Increase the heat to high and bring the soup to a rolling boil.
  5. Simmer and Cook Pasta: Reduce heat to medium and simmer the soup for 10 to 15 minutes, stirring frequently to prevent the pasta from sticking. Check the pasta for desired tenderness.
  6. Adjust Consistency: During simmering or after, add 1-2 cups of water or additional broth in small increments to adjust the soup to your preferred consistency.
  7. Add Cheeses and Garnish: Once the soup has cooled slightly, stir in ricotta, shredded mozzarella, and Parmesan cheese into the entire pot or serve cheeses on the side for individual topping. Garnish with chopped fresh parsley for freshness and color.
  8. Store and Reheat: Allow soup to cool completely before storing in an airtight container. Refrigerate for up to 5 days or freeze for up to 90 days. When reheating, add extra water or broth as noodles absorb broth over time.

Notes

  • For a vegetarian version, substitute ground beef with mushrooms or plant-based meat alternatives and use vegetable broth.
  • Bowtie pasta works best for this soup due to its sturdiness; other similar shaped pastas like rotini or penne can be used.
  • Adjust salt to taste, especially if using salted broth or seasoning blends.
  • If you prefer a thicker soup, reduce water or broth additions accordingly.
  • Leftover soup flavors often improve after a day; consider making it in advance for better taste.
  • Cheeses can be added individually to servings for a customizable experience.
  • Pressure cooker instructions can speed up the cooking process but are optional.

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