Description
This hearty Lasagna Soup combines the rich flavors of classic lasagna with the comforting warmth of a soup. Featuring ground beef, diced tomatoes, tomato sauce, and bowtie pasta, it’s topped with creamy ricotta, shredded mozzarella, parmesan cheese, and fresh parsley for a delicious and satisfying meal perfect for any day.
Ingredients
Scale
Main Ingredients
- 1-2 tablespoons Olive Oil, or preferred oil
- 1 pound Ground Beef
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 1 (15-ounce) can Diced Tomatoes, do not drain
- 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, or more as needed
- Black Pepper, to taste
- 8 ounces Bowtie Pasta (uncooked)
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 Oil and Sauté Aromatics: Heat a 4.5 quart soup pot over medium-high heat. Add olive oil and heat until shimmering.
- Cook Ground Beef and Vegetables: Add ground beef, diced onion, and minced garlic to the pot. Sauté until the beef is cooked through, stirring occasionally. Drain excess fat if necessary.
- Add Tomato Products and Broth: Stir in diced tomatoes with their juice, tomato sauce, and tomato paste. Add chicken broth, Italian seasoning, sea salt, and black pepper. Mix well.
- Add Pasta and Bring to Boil: Add the uncooked bowtie pasta noodles to the pot. Increase heat to high and bring the soup to a boil.
- Simmer Soup Until Pasta is Cooked: Reduce heat to medium and simmer for 15 minutes or until pasta is cooked to your liking, stirring frequently to prevent noodles from sticking.
- Adjust Soup Consistency: Add water or additional broth in small increments to achieve desired soup consistency.
- Serve with Cheese and Parsley: You can stir in ricotta, shredded mozzarella, and parmesan cheese into the entire pot after it cools slightly or serve the cheeses on the side for individual servings. Garnish with fresh chopped parsley.
- Storage Instructions: Cool soup completely before storing in an airtight container. Refrigerate up to 5 days or freeze up to 90 days. Reheat with added water or broth as needed.
Notes
- Use sturdy pasta types such as bowtie, macaroni, rigatoni, or penne to prevent noodles from falling apart in leftovers.
- Substitute ground beef with ground turkey or Italian sausage as preferred, keeping cooking instructions the same.
- For a thicker broth, use canned crushed tomatoes instead of diced tomatoes.
- If canned tomato products are unavailable, substitute with 24 ounces of marinara sauce plus 1 cup water.
- When reheating leftovers, add small amounts of water or broth to compensate for noodles absorbing liquid over time.
- Pressure cooker method: Sauté beef, onions, and garlic, then deglaze with broth. Add tomato products, broth, seasonings, and pasta. Pressure cook on high for 1 minute, quick release for al dente pasta or natural release for 10 minutes for softer pasta.
- If doubling, use an 8 or 10-quart pressure cooker due to volume.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
