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Lasagna Soup

Lasagna Soup

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Indulge in the warmth and comfort of this delightful lasagna soup, a perfect blend of hearty flavors that encapsulate the essence of traditional lasagna in a cozy bowl. This easy-to-make dish features a rich tomato base, tender beef, and cheesy goodness that will satisfy your family and impress guests alike. With just 15 minutes of prep time, you can have a fulfilling meal ready in under an hour, making it an ideal choice for weeknight dinners or gatherings. Customize it with your favorite vegetables or spices to create a unique version that suits your taste. Whether served on special occasions or as part of your weekly menu, this lasagna soup is sure to become a beloved favorite.

Ingredients

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  • 12 tablespoons Olive Oil (or preferred oil)
  • 1 pound Ground Beef
  • 1 large Onion (diced)
  • 4 cloves Garlic (minced)
  • 1 (15-ounce can) Diced Tomatoes (don't drain)
  • 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
  • 12 cups Water (to adjust consistency)
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Sea Salt (or more as needed to adjust flavor)
  • 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 fresh grated)
  • 1/4 cup Fresh Parsley (chopped)

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent, then add minced garlic and cook until fragrant.
  2. Add ground beef to the pot and cook until browned; drain excess fat.
  3. Stir in diced tomatoes, tomato sauce, and tomato paste. Pour in chicken broth and bring to a boil.
  4. Add Italian seasoning, sea salt, black pepper, and water if needed for consistency; reduce heat and simmer for 20 minutes.
  5. Stir in uncooked bowtie pasta and continue cooking until al dente.
  6. Remove from heat and mix in ricotta cheese until melted. Top with mozzarella and Parmesan before serving.

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