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Lasagna soup Recipe

Lasagna soup Recipe
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★★★★★

4.7 from 21 reviews

This delicious Lasagna Soup recipe captures all the classic flavors of traditional lasagna in a comforting, saucy soup form. Featuring browned ground beef, tomatoes, Italian seasoning, and hearty pasta, it’s topped with a blend of ricotta, mozzarella, and Parmesan cheeses, making it a perfect cozy meal for family dinners with minimal work involved.

Ingredients

Scale

Main Ingredients

  • 1–2 tablespoons Olive Oil, or preferred cooking oil
  • 1 pound Ground Beef (any fat content preferred)
  • 1 large Onion, diced
  • 4 cloves Garlic, minced
  • 1 (15-ounce) can Diced Tomatoes, with juice
  • 1 (15-ounce) can Tomato Sauce or tomato puree
  • ⅓ cup Tomato Paste (about half of a 6-ounce can)
  • 4 cups Chicken Broth (or any broth of choice)
  • 1–2 cups Water, to adjust soup consistency
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Sea Salt, or to taste
  • Black Pepper, to taste
  • 8 ounces Bowtie Pasta (uncooked) – or macaroni, rigatoni, penne

Toppings

  • ½ cup Ricotta Cheese
  • 2 ounces Mozzarella Cheese, shredded (about ½ cup)
  • ¼ cup Parmesan Cheese, shaved, shredded, or freshly grated
  • ¼ cup Fresh Parsley, chopped

Instructions

  1. Heat Oil and Cook Beef: Heat a 4.5 quart soup pot over medium-high heat and add the olive oil. Once shimmering, add ground beef, diced onion, and minced garlic. Sauté, stirring frequently until the beef is thoroughly cooked and browned. Drain any excess fat if necessary.
  2. Add Tomatoes and Seasonings: Stir in the canned diced tomatoes with juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, and black pepper to the pot. Mix well to combine all flavors.
  3. Add Pasta and Boil: Add the uncooked bowtie pasta to the pot. Increase the heat to high and bring the soup to a rolling boil.
  4. Simmer the Soup: Reduce heat to medium and let the soup simmer, loosely covered, for 10 to 15 minutes. Stir frequently to prevent the pasta from sticking to the bottom of the pot.
  5. Adjust Consistency: Add 1 to 2 cups of water or additional broth in small amounts as needed to achieve your preferred soup thickness and consistency.
  6. Serve with Cheese Toppings: Once the pasta is tender and cooked to your liking, serve the soup. You can either stir in the ricotta, mozzarella, and Parmesan cheeses into the whole soup or add them to individual bowls for a personal touch. Garnish with freshly chopped parsley.
  7. Store and Reheat: Allow any leftovers to cool completely before transferring to an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months. When reheating, add a bit of broth or water as the noodles absorb liquid over time.

Notes

  • Use sturdy pasta such as bowtie, macaroni, rigatoni, or penne to prevent sogginess; avoid lasagna noodles as they tend to fall apart after reheating.
  • Ground beef can be substituted with ground turkey or Italian sausage with no change to cooking instructions.
  • For a thicker broth, use crushed canned tomatoes instead of diced.
  • If canned tomato products are unavailable, use a 24-ounce marinara sauce plus 1 cup of water.
  • Add water or broth gradually when reheating leftovers since pasta absorbs liquid over time.
  • Cheese melts best when added after the soup cools slightly to avoid sticking and clumping.
  • Pressure cooker instructions: Sauté beef, onions, and garlic in olive oil, then deglaze with broth. Add tomatoes, sauce, tomato paste, broth, seasonings, and pasta. Cook under high pressure for 1 minute with quick release for al dente pasta, then adjust broth and serve.

Nutrition

Keywords: lasagna soup, Italian soup, ground beef soup, comfort food soup, easy weeknight dinner, pasta soup, cheesy soup, hearty soup

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