Description
Lasagna Soup is a hearty, comforting dish that captures the rich flavors of classic lasagna in a warm, easy-to-make soup form. Ground beef, diced tomatoes, pasta, and a blend of Italian seasonings come together to create a delicious meal perfect for cozy dinners. Topped with ricotta, mozzarella, parmesan, and fresh parsley, this soup offers all the flavors of lasagna without the fuss of layering noodles, making it an ideal weeknight recipe.
Ingredients
Scale
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, un drained
- 1 (15-ounce) can Tomato Sauce or tomato puree
- ⅓ 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 (adjust to taste)
- Black Pepper (to taste)
- 8 ounces Bowtie Pasta (uncooked, or other sturdy pasta such as macaroni, rigatoni, or penne)
Suggested Toppings
- ½ cup Ricotta Cheese
- 2 ounces Mozzarella Cheese, shredded (about ½ cup)
- ¼ cup Parmesan Cheese, shaved, shredded, or fresh grated
- ¼ cup Fresh Parsley, chopped
Instructions
- Heat the pot: Warm a 4.5 quart soup pot over medium-high heat. Add the olive oil and heat until shimmering.
- Sauté the meat and aromatics: Add the ground beef, diced onion, and minced garlic to the pot. Cook, stirring occasionally, until the beef is fully cooked and the onions are tender. Drain any excess fat if necessary.
- Add tomato ingredients and broth: Stir in the diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, and black pepper. Mix well to combine all ingredients.
- Add pasta and bring to boil: Add the uncooked bowtie pasta to the soup, increase heat to high, and bring the mixture to a boil.
- Simmer until pasta is tender: Reduce heat to a medium simmer and cook for 15 minutes, stirring frequently to prevent pasta from sticking together, until the pasta reaches your desired tenderness.
- Adjust soup consistency: Add water or more broth in small increments to reach your preferred soup thickness.
- Serve with toppings: Either stir ricotta, mozzarella, and parmesan cheeses into the soup after it cools slightly or serve the cheeses on the side for individuals to add. Garnish with fresh chopped parsley.
- Storage and reheating: Cool soup completely before storing in an airtight container. Refrigerate for up to 5 days or freeze for up to 90 days. When reheating, add water or broth as needed since the noodles absorb liquid over time.
Notes
- Choose sturdy pasta like bowtie, macaroni, rigatoni, or penne rather than lasagna noodles, which tend to fall apart by day 2 or 3 as leftovers.
- Substitute ground beef with ground turkey or Italian sausage, using the same cooking instructions.
- Use canned crushed tomatoes instead of diced tomatoes for a thicker broth.
- If you don’t have separate canned tomato products, you can use 24 ounces of marinara sauce and 1 cup of water instead.
- When reheating, add small amounts of water or broth gradually to compensate for liquid absorbed by the pasta.
- For pressure cooker version: use sauté mode to brown beef, onions, and garlic, then add remaining ingredients and cook on high pressure for 1 minute, using quick release for al dente pasta or natural release for softer pasta.
- When doubling the recipe for pressure cooker, use an 8 or 10-quart cooker for enough space.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
