Easy Lasagna Soup Recipe

Introduction

This easy lasagna soup brings all the comforting flavors of classic lasagna into a warm, hearty bowl. Ready in just 25 minutes, it’s a perfect weeknight meal that satisfies without the fuss of traditional layering.

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, don’t 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 Salt, or more as needed
• Black Pepper, to taste
• 8 ounces Bowtie Pasta (uncooked), or similar sturdy pasta
• 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

1. Step 1: Heat a 4.5-quart soup pot over medium-high heat. Add the olive oil and heat until shimmering.
2. Step 2: Add the ground beef, diced onion, and minced garlic to the pot. Sauté, stirring occasionally, until the beef is cooked through. Drain excess fat if needed.
3. Step 3: Stir in the diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and uncooked pasta.
4. Step 4: Increase heat to high and bring the soup to a boil.
5. Step 5: Reduce heat to medium and simmer the soup for 10 to 15 minutes, stirring frequently to prevent the pasta from sticking, until the pasta is tender.
6. Step 6: Adjust the soup’s consistency by gradually adding water or more broth if desired.
7. Step 7: Serve the soup with ricotta, mozzarella, and parmesan cheeses either stirred into the soup after it cools slightly, or served on the side for individual adding. Garnish with fresh parsley.

Tips & Variations

• Use a sturdy pasta like bowtie or rigatoni to prevent it from becoming mushy in the soup.
• For a vegetarian version, substitute ground beef with sautéed mushrooms or lentils and use vegetable broth.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Fresh herbs like basil can be added along with parsley for extra aroma and flavor.

Storage

Allow the soup to cool completely before storing it in an airtight container. It will keep in the refrigerator for up to 5 days, or freeze for up to 90 days. When reheating, add extra water or broth to loosen the soup, as the noodles tend to absorb liquid during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes for this soup?

Yes, but choose sturdy shapes such as bowtie, rigatoni, or penne that hold up well in soup and don’t become mushy quickly.

Is it necessary to drain the cooked ground beef?

Draining excess fat is recommended if there is a lot rendered, to avoid a greasy soup. If you prefer richer flavor, you can leave some fat in.

Easy Lasagna Soup Recipe

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4.5 from 129 reviews

This Easy Lasagna Soup recipe delivers all the rich, comforting flavors of classic lasagna in a hearty, warm soup. Made with ground beef, diced tomatoes, tomato sauce, Italian seasoning, and bowtie pasta, it’s a perfect meal for a quick weeknight dinner. Topped with creamy ricotta, shredded mozzarella, Parmesan cheese, and fresh parsley, this soup is both satisfying and simple to prepare in just 25 minutes.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 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, don’t 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 Salt, or more as needed to adjust flavor
• Black Pepper, to taste

Pasta

• 8 ounces Bowtie Pasta (uncooked), or similar sturdy pasta

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

1. Heat the pot: Heat a 4.5-quart soup pot over medium-high heat. Add olive oil and heat until shimmering, preparing the pot for browning the meat and aromatics.
2. Cook beef, onion, and garlic: Add ground beef, diced onion, and minced garlic to the pot. Sauté until the beef is fully cooked through, breaking it apart as it cooks and stirring frequently. Drain excess fat if necessary to keep the soup light.
3. Add liquids and seasoning: Stir in the diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, black pepper, and the uncooked bowtie pasta. Mix everything thoroughly to combine.
4. Bring to boil: Increase heat to high and bring the soup mixture to a rolling boil, ensuring the pasta begins cooking evenly in the flavorful broth.
5. Simmer soup: Reduce heat to medium to maintain a gentle simmer. Cook the soup for 10 to 15 minutes, stirring frequently to prevent the pasta from sticking together, until noodles reach your desired tenderness.
6. Adjust consistency: If the soup is too thick, add water or additional broth in small increments until the consistency suits your preference.
7. Serve with toppings: You can either stir in ricotta, shredded mozzarella, and Parmesan into the entire pot after it cools slightly, or spoon the soup into bowls and add cheeses individually. Garnish with chopped fresh parsley for a bright, fresh finish.
8. Storage: Allow any leftovers to cool completely before refrigerating in an airtight container for up to 5 days or freezing for up to 3 months. Vacuum sealing can extend freezer life further.
9. Reheat: When reheating, add water or broth as needed since the pasta will have absorbed much of the liquid, ensuring the soup remains hearty but not dry.

Notes

• Use sturdy pasta shapes like bowtie or rotini to hold up well in the soup without becoming mushy.
• Drain excess fat after cooking the beef to keep the soup from being greasy.
• Adjust salt and seasoning at the end since broth and cheeses can add saltiness.
• For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative and use vegetable broth.
• Adding cheeses directly to individual servings keeps leftovers fresher longer.
• This soup freezes well, but pasta texture may change slightly upon reheating.

Keywords: lasagna soup, easy dinner soup, Italian soup, ground beef soup, cheesy soup, weeknight meal