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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/easy-lasagna-soup-recipe/