Description
This comforting and hearty Lasagna Soup combines all the delicious flavors of traditional lasagna in a warm, easy-to-make soup form. Featuring ground beef, a medley of tomato products, Italian seasonings, and bowtie pasta, it’s perfect for a cozy family meal. Topped with ricotta, mozzarella, parmesan, and fresh parsley, this soup is a delicious and satisfying twist on an Italian classic.
Ingredients
Scale
Main 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, do not 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 Sea Salt, or more as needed
- Black Pepper, to taste
- 8 ounces Bowtie Pasta (uncooked)
Toppings (optional)
- 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
- Heat oil and brown beef: Heat a 4.5-quart soup pot over medium-high heat and add olive oil. When shimmering, add ground beef, diced onion, and minced garlic. Sauté, stirring occasionally, until the beef is cooked through. Drain excess fat if needed.
- Add tomato products and broth: Stir in diced tomatoes with their juice, tomato sauce, tomato paste, and chicken broth. Add Italian seasoning, sea salt, and black pepper to taste.
- Add pasta and bring to boil: Add bowtie pasta to the pot. Increase heat to high and bring the soup to a boil.
- Simmer until pasta is cooked: Reduce heat to medium and simmer the soup for 15 minutes, stirring frequently to prevent the pasta from sticking. Add water or more broth as needed to adjust soup consistency.
- Add toppings and serve: Once pasta is cooked, add ricotta, shredded mozzarella, and parmesan cheese to the entire pot if desired, or serve cheeses separately to add to individual servings. Garnish with fresh chopped parsley.
- Storage and reheating: Cool completely and refrigerate in an airtight container for up to 5 days or freeze for up to 90 days. When reheating, add more water or broth to loosen the consistency as noodles absorb broth over time.
Notes
- Select sturdy pasta such as bowtie, macaroni, rigatoni, or penne to prevent mushiness; avoid lasagna noodles as they tend to fall apart after storage.
- Substitute ground beef with ground turkey or Italian sausage using the same method.
- Use canned crushed tomatoes instead of diced tomatoes for a thicker broth.
- If you don’t have canned tomato products, substitute with 24 ounces marinara sauce and 1 cup water.
- When reheating soup, add broth or water gradually since pasta will have absorbed much liquid.
- For pressure cooker preparation, cook beef mixture on sauté, then add ingredients and cook on high pressure for 1 minute followed by quick or natural release.
- If doubling the recipe for pressure cooking, use an 8 or 10-quart cooker to prevent overflow.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
