Description
Lasagna soup brings all the comforting flavors of traditional lasagna into an easy, one-pot meal. Made with tender pasta, rich tomato broth, seasoned ground beef, and a cheesy topping, this hearty soup is perfect for busy weeknights and beginner cooks.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 3 ounces tomato paste (about ¼ cup)
- 4 cups chicken broth
- 1 cup water (more as needed)
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt (adjust to taste)
- ½ teaspoon black pepper
- 8 ounces bowtie pasta (uncooked)
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
Instructions
- Brown the beef and aromatics: Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Stir in the diced onion and minced garlic, cooking until softened and fragrant. Drain any excess fat if necessary.
- Build the broth: Stir in the diced tomatoes, tomato sauce, tomato paste, chicken broth, and water. Add the Italian seasoning, salt, and black pepper, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to develop.
- Cook the pasta: Add the uncooked bowtie pasta to the pot, stirring well. Increase the heat to bring the soup to a boil, then reduce to medium and let it simmer. Stir occasionally to prevent the pasta from sticking, cooking until the pasta is tender but not mushy. If the soup becomes too thick, add additional water or broth to reach your preferred consistency.
- Add the cheesy finish: Remove the soup from heat and ladle into bowls. Top each serving with a spoonful of ricotta cheese, a sprinkle of mozzarella and Parmesan, and a pinch of fresh parsley. Stir lightly to create a creamy, cheesy texture in every bite.
Notes
- If you prefer a thicker soup, use crushed tomatoes instead of diced tomatoes.
- For a spicier version, add a pinch of red pepper flakes or swap ground beef for spicy Italian sausage.
- This soup thickens as it sits because the pasta absorbs liquid. When reheating, add a splash of broth or water to adjust consistency.
- To make it vegetarian, use vegetable broth and substitute the ground beef with plant-based crumbles or lentils.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg