Lasagna Soup Recipe

Introduction

Lasagna soup brings all the comforting flavors of classic lasagna into a warm, hearty bowl. This easy one-pot recipe combines tender pasta, savory ground beef, and rich tomato broth, topped with creamy cheeses and fresh parsley for a deliciously satisfying meal.

Ingredients

• 1-2 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 (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 sea salt (or more to taste)
• Black pepper to taste
• 8 ounces bowtie pasta (uncooked)
• 1/2 cup ricotta cheese
• 2 ounces mozzarella cheese, shredded (about 1/2 cup)
• 1/4 cup Parmesan cheese (shaved, shredded, or grated)
• 1/4 cup fresh parsley, chopped

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Step 2: Add the ground beef to the pot. Cook, breaking it up with a spoon, until browned and no longer pink. Drain excess fat if necessary.
3. Step 3: Stir in the diced tomatoes (with juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
4. Step 4: Add the uncooked bowtie pasta. Reduce heat to a simmer and cook until the pasta is tender, about 10-12 minutes. Add water as needed to reach your desired soup consistency.
5. Step 5: Remove the pot from heat and stir in the ricotta cheese until smooth and well combined.
6. Step 6: Ladle the soup into bowls and top with shredded mozzarella, Parmesan cheese, and chopped fresh parsley. Serve hot and enjoy.

Tips & Variations

• For a vegetarian version, substitute the ground beef with cooked lentils or mushrooms.
• Add a pinch of red pepper flakes if you like a little heat.
• Use gluten-free pasta if you need to avoid gluten.
• Fresh basil can be used in place of parsley for a different herbal note.
• Let the soup rest a few minutes before serving so the flavors meld together.

Storage

Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the soup has thickened. This soup does not freeze well because the pasta tends to become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute bowtie pasta with other short pasta shapes like penne, rotini, or shells. Just adjust the cooking time as needed.

How can I make this soup ahead of time?

Prepare the soup up to just before adding the pasta and ricotta, then cool and refrigerate. When ready to serve, reheat the soup, add the pasta and ricotta, and cook until the pasta is tender.

Lasagna Soup Recipe

Print Recipe

★★★★★

4.8 from 60 reviews

This comforting Lasagna Soup combines all the flavors of classic lasagna in an easy-to-make, hearty soup. Ground beef, tomatoes, Italian seasoning, and tender bowtie pasta come together in a savory broth, finished with creamy ricotta and a medley of mozzarella, parmesan cheeses, and fresh parsley for the perfect warm meal.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1–2 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 (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 Sea Salt, or to taste
• Black Pepper, to taste
• 8 ounces Bowtie Pasta (uncooked)

Cheese & Garnishes

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

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then add minced garlic and sauté for another 1-2 minutes until fragrant.
2. Brown the Beef: Add the ground beef to the pot and cook, breaking it apart with a spoon until fully browned and no pink remains. Drain excess fat if necessary to reduce greasiness.
3. Add Tomatoes and Broth: Stir in the diced tomatoes with their juices, tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, and black pepper. Bring the mixture to a boil, stirring occasionally to combine all ingredients.
4. Cook the Pasta: Once boiling, add the uncooked bowtie pasta. Reduce heat to a simmer and cook until the pasta is tender, approximately 12-15 minutes. Add water a little at a time if the soup is too thick for your liking.
5. Incorporate Ricotta: Stir in the ricotta cheese until fully combined, which will add creaminess and authentic lasagna flavor to the soup.
6. Serve and Garnish: Ladle the soup into bowls and top with shredded mozzarella, parmesan cheese, and chopped fresh parsley. Serve immediately while hot.

Notes

• For a vegetarian version, use vegetable broth and omit the ground beef or substitute with plant-based crumbles.
• Adjust the water quantity to get your preferred soup thickness.
• You can swap bowtie pasta for any small pasta like elbow macaroni or shells.
• If you want a spicier kick, add red pepper flakes when sautéing garlic.
• Leftover soup stores well in the refrigerator for up to 3 days and reheats nicely on the stovetop or microwave.

Keywords: lasagna soup, easy soup recipe, Italian soup, comfort food, ground beef soup, creamy soup