Description
This hearty Lasagna Soup captures all the classic flavors of traditional lasagna in a comforting, easy-to-make soup. Combining ground beef, tomatoes, Italian seasoning, and bowtie pasta in a rich broth, it's topped with creamy ricotta, melted mozzarella, and fresh parmesan cheese, making it perfect for a cozy family meal.
Ingredients
Meat and Vegetables
- 1-2 tablespoons Olive Oil (or preferred oil)
- 1 pound Ground Beef
- 1 large Onion, diced
- 4 cloves Garlic, minced
Tomato Base
- 1 (15-ounce can) Diced Tomatoes (with juice)
- 1 (15-ounce can) Tomato Sauce or tomato puree
- 1/3 cup Tomato Paste (about half of a 6-ounce can)
Broth and Seasoning
- 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
Pasta and Cheese
- 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 fresh grated
Garnish
- 1/4 cup Fresh Parsley, chopped
Instructions
- Heat the pot: Place a 4.5 quart soup pot over medium-high heat and add olive oil. Heat until shimmering to prepare for sautéing.
- Sauté meat and aromatics: Add ground beef, diced onion, and minced garlic to the pot. Cook, stirring occasionally, until the beef is fully cooked and the onions are softened. Drain excess fat if necessary.
- Add tomato ingredients and seasonings: Stir in diced tomatoes with their juices, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and black pepper. Mix well to combine all the flavors.
- Add pasta and bring to boil: Add the uncooked bowtie pasta to the pot. Increase heat to high and bring the soup to a boil.
- Simmer pasta: Reduce heat to medium and let the soup simmer for 10 to 15 minutes, stirring frequently to prevent the pasta from sticking. At this point, add water or more broth as needed to achieve your preferred soup consistency.
- Add cheeses and garnish: Remove the soup from heat and let it cool slightly. Then either stir in the ricotta, shredded mozzarella, and parmesan cheese directly into the soup or serve these cheeses on the side for individual servings. Garnish with freshly chopped parsley.
- Store leftovers: Allow soup to cool completely before storing in an airtight container. Refrigerate up to 5 days or freeze for up to 90 days. When reheating, add additional water or broth as noodles will have absorbed some liquid.
Notes
- For a pressure cooker version, follow the method of sautéing then pressure cooking the soup—please refer to specific pressure cooker instructions.
- Adjust water or broth quantity to achieve desired soup thickness.
- Bowtie pasta can be substituted with other small pasta shapes like rotini or small shells.
- Flavor can be enhanced by adding fresh basil or oregano if desired.
- Draining excess fat after cooking beef improves soup texture and reduces grease.
- The dish can be made ahead and reheated; pasta absorbs liquid over time, so add broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
