Lasagna Soup
A comforting and satisfying soup that combines all the flavors of classic lasagna in under 30 minutes.
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.
Notes
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. You can add chopped spinach or kale during the last few minutes of cooking for extra nutrition. For a leaner option, swap ground beef with ground turkey or chicken. To make it dairy-free, substitute ricotta with dairy-free alternatives and skip the mozzarella. Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat with a splash of water if needed to regain consistency.