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Lasagna Soup
Picture this: it’s a chilly evening, and the family is tired after a long day. You’re searching for a dinner idea that’s both comforting and satisfying. What if I told you that you could combine all the flavors of classic lasagna into a soup that’s quick to prepare? Welcome to the world of Lasagna Soup! This dish brings together rich flavors, hearty ingredients, and gooey cheese, making it a sure hit for families. It’s a simple twist on the favorite lasagna that skims the time-consuming assembly while offering the same delightful taste. Here’s everything you need to know to make it tonight. You may also find Best Creamy Chicken Lasagna Soup useful.
Why You’ll Love This Recipe
- Hearty and filling: Packed with meat, pasta, and cheese.
- Ready in under 30 minutes: Perfect for busy weeknights.
- Kid-approved every single time: Even picky eaters love it!
- Easy one-pot cleanup: Less mess means more time spent with family.
- Customizable: Add in vegetables or adjust spice levels to suit your taste.
Ingredients
For the soup
- 1-2 tablespoons olive oil
- 1 pound lean ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes (undrained)
- 1 (15-ounce) can tomato sauce (or tomato puree)
- ½ (6-ounce) can tomato paste
- 4 cups chicken broth
- 1-2 cups water, as needed to adjust broth consistency
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- Black pepper, to taste
- 8 ounces bowtie pasta (uncooked)
For the toppings
- ½ cup ricotta cheese
- 2 ounces mozzarella cheese, shredded (about ½ cup)
- ¼ cup Parmesan cheese, shaved, shredded, or freshly grated
- ¼ cup fresh parsley, chopped
Step-by-Step Instructions
1️⃣ Sauté the aromatics: Heat a large soup pot over medium-high heat. Add the olive oil and heat until shimmering. Then, add the ground beef, diced onions, and minced garlic. Sauté until the beef is fully cooked and the onions are softened, stirring occasionally. If needed, drain excess fat. You may also find Best Creamy White Lasagna Soup useful.
2️⃣ Add the tomatoes and broth: Stir in the diced tomatoes (with their liquid), tomato sauce, tomato paste, chicken broth, and Italian seasoning. Season with sea salt and black pepper to taste.
3️⃣ Cook the pasta: Add the uncooked bowtie pasta to the pot. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to a medium simmer. Cook for 10 to 15 minutes, stirring occasionally, until the pasta is tender and cooked to your liking.
4️⃣ Adjust the consistency: If the soup becomes too thick, add water in small amounts until you reach your desired broth consistency.
5️⃣ Serve the soup: Remove the pot from heat. To serve, ladle the soup into bowls and top with a dollop of ricotta cheese. Sprinkle with shredded mozzarella, Parmesan cheese, and chopped fresh parsley for a finishing touch.
Pro Tips & Variations
- Best results: To prevent the pasta from becoming mushy, cook the soup without the pasta first, then stir it in right before serving, ensuring it’s al dente.
- Add veggies: Chopped spinach or kale can be added during the last few minutes of cooking for a nutritional boost.
- Swap proteins: You could replace the ground beef with ground turkey or chicken for a leaner option.
- Dairy-free: Substitute ricotta with dairy-free alternatives and skip the mozzarella.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup in a freezer-safe container for up to 3 months. When reheating, add a splash of water if needed to regain the soup’s consistency.
FAQ
Can I use chicken thighs instead?
Yes, using diced chicken thighs will add great flavor!
Can I make this ahead?
Absolutely! Just prepare the soup and keep it in the fridge for up to 3 days. Add the pasta just before serving.
What can I serve with this?
Garlic bread or a simple side salad pairs wonderfully with this lasagna soup.
Is this gluten-free?
For a gluten-free option, swap regular pasta for gluten-free pasta.
Can I make it vegetarian?
Yes! Use vegetable broth and replace the meat with your favorite veggies or beans.
Conclusion
Making Lasagna Soup brings joy and flavor to your dinner table without the fuss of traditional lasagna. It’s a perfect remedy for those busy weeknights when you want something hearty and satisfying. If you’re interested in exploring more delicious soup options, check out this Easy Lasagna Soup Recipe or a delightful Lasagna Soup Recipe for more inspiration! Remember to leave a comment or rate the recipe; I love hearing how it turns out for you! Enjoy your homemade lasagna soup tonight!
Lasagna Soup
Ingredients
For the soup
- 1-2 tablespoons olive oil
- 1 pound lean ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 15-ounce can diced tomatoes (undrained)
- 1 15-ounce can tomato sauce (or tomato puree)
- ½ 6-ounce can tomato paste
- 4 cups chicken broth
- 1-2 cups water, as needed to adjust broth consistency
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- to taste black pepper
- 8 ounces bowtie pasta (uncooked)
For the toppings
- ½ cup ricotta cheese
- 2 ounces mozzarella cheese, shredded (about ½ cup)
- ¼ cup Parmesan cheese, shaved, shredded, or freshly grated
- ¼ cup fresh parsley, chopped
Instructions
Preparation
- Heat a large soup pot over medium-high heat. Add the olive oil and heat until shimmering.
- Add the ground beef, diced onions, and minced garlic. Sauté until the beef is fully cooked and the onions are softened, stirring occasionally. If needed, drain excess fat.
Cooking
- Stir in the diced tomatoes (with their liquid), tomato sauce, tomato paste, chicken broth, and Italian seasoning. Season with sea salt and black pepper to taste.
- Add the uncooked bowtie pasta to the pot. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to a medium simmer.
- Cook for 10 to 15 minutes, stirring occasionally, until the pasta is tender and cooked to your liking.
- If the soup becomes too thick, add water in small amounts until you reach your desired broth consistency.
Serving
- Remove the pot from heat. To serve, ladle the soup into bowls and top with a dollop of ricotta cheese.
- Sprinkle with shredded mozzarella, Parmesan cheese, and chopped fresh parsley for a finishing touch.