Description
This comforting Lasagna Soup captures all the rich flavors of traditional lasagna in a warm, hearty soup form. Packed with ground beef, flavorful tomatoes, pasta, and creamy cheeses, it’s a perfect cozy meal that’s easy to prepare and full of Italian-inspired goodness.
Ingredients
Scale
Meat & Vegetables
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
Tomato Base
- 1 (14.5 oz) can diced tomatoes with juice
- 1 (8 oz) can tomato sauce
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Pasta & Cheese
- 8 ounces uncooked bowtie pasta (farfalle)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and sauté for an additional minute until fragrant.
- Cook Ground Beef: Add ground beef to the pot. Cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary to keep the soup from being greasy.
- Add Tomato Base: Stir in diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, and Italian seasoning. Season with salt and pepper to taste. Increase heat to bring the mixture to a boil.
- Cook Pasta: Add the uncooked bowtie pasta to the boiling soup. Reduce heat to low and simmer for about 10 minutes or until the pasta is cooked al dente. Stir occasionally to prevent pasta from sticking.
- Add Ricotta Cheese: Stir in the ricotta cheese until fully blended into the soup, creating a creamy texture. If the soup is too thick, add a bit of water or broth to reach desired consistency.
- Serve and Garnish: Ladle the soup into bowls and top with shredded mozzarella, grated Parmesan, and chopped fresh parsley if desired. Serve hot for a comforting meal.
Notes
- For a vegetarian version, omit ground beef and use vegetable broth instead of chicken broth.
- You can substitute bowtie pasta with any small pasta shape like shells or elbow macaroni.
- If you want a spicier soup, add red pepper flakes during the sauté step.
- The soup can be refrigerated for up to 3 days and reheated gently on the stove.
- Freezing is not recommended due to the pasta texture change after thawing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: lasagna soup, Italian soup, comfort food, easy soup recipe, ground beef soup, cheesy soup
