Lasagna Soup
There’s something deeply comforting about the flavors of a classic lasagna—the rich, meaty sauce, gooey cheese, and perfectly al dente pasta layered together. But as much as I adore lasagna, let’s face it: sometimes the thought of assembling all those layers, then waiting an hour or more for it to bake, feels like a culinary marathon. That’s when this lasagna soup comes to the rescue! It delivers all those cozy, familiar flavors but in a fraction of the time and with just one pot.
Ingredients
- 1-2 tablespoons olive oil or your preferred oil
- 1 pound ground beef
- 1 large onion diced
- 4 cloves garlic minced
- 1 can 15 ounces diced tomatoes, undrained
- 1 can 15 ounces tomato sauce or tomato puree
- 3 ounces tomato pasteequivalent to ¼ cup
- 4 cups chicken broth
- 1-2 cups water as needed for desired consistency
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt or to taste
- Black pepper to taste
- 8 ounces bowtie pastauncooked (see note)
- Suggested Toppings optional, measure to taste
- ½ cup ricotta cheese
- 2 ounces shredded mozzarella cheese about ½ cup
- ¼ cup Parmesan cheeseshaved, shredded, or freshly grated
- ¼ cup fresh parsley chopped
Instructions
- Heat a 4.5-quart soup pot over medium-high heat. Add olive oil and warm until it shimmers.
- Add the ground beef, onion, and garlic. Sauté until the beef is fully cooked, stirring as needed. Drain any excess fat, if necessary.
- Stir in the diced tomatoes (with juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and uncooked pasta.
- Increase the heat to high and bring the mixture to a boil.
- Reduce to a medium simmer, cooking for 10-15 minutes until the pasta reaches your preferred texture. Stir frequently to prevent the pasta from sticking.
- Tip: Add more water or broth in small amounts as needed to reach your desired consistency.
- Serving Options
- Option 1: Stir ricotta, mozzarella, and Parmesan into the entire pot.
- Option 2: Serve cheeses on the side for individual topping. Garnish with fresh parsley.
