Lasagna Soup Recipe

Introduction

Lasagna Soup captures all the delicious flavors of classic lasagna in a warm, comforting bowl. This hearty soup is quick to prepare and perfect for cozy nights when you crave something satisfying and flavorful.

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, 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
• 1-2 cups Water, to adjust consistency
• 1 tablespoon Italian Seasoning
• 1 teaspoon Sea Salt, or more to taste
• Black Pepper, to taste
• 8 ounces Bowtie Pasta (uncooked)
• Optional toppings:
  • ½ cup Ricotta Cheese
  • 2 ounces Mozzarella Cheese, shredded (about ½ cup)
  • ¼ cup Parmesan Cheese, shaved, shredded, or grated
  • ¼ cup Fresh Parsley, chopped

Instructions

1. Step 1: Heat a 4.5-quart soup pot over medium-high heat. Add olive oil and heat until shimmering.
2. Step 2: Add ground beef, diced onion, and minced garlic. Sauté until the beef is cooked through, stirring occasionally. Drain any 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 noodles.
4. Step 4: Increase heat to high and bring the soup to a boil. Then reduce heat to medium and simmer for 10 to 15 minutes, stirring frequently, until the pasta is cooked to your preference.
5. Step 5: Adjust the soup’s consistency by adding water or more broth in small amounts if desired.
6. Step 6: Serve the soup with your choice of ricotta, mozzarella, and parmesan cheeses either mixed in after the soup cools slightly or on the side. Garnish with fresh parsley for extra flavor.

Tips & Variations

• Choose sturdy pasta like bowtie, macaroni, rigatoni, or penne to avoid mushiness; lasagna noodles tend to break down in leftovers.
• Substitute ground beef with ground turkey or Italian sausage for a different flavor profile.
• Use canned crushed tomatoes instead of diced tomatoes for a thicker broth.
• If you don’t have canned tomato products, substitute with 24 ounces of marinara sauce and add 1 cup of water.
• When reheating, add small amounts of water or broth, as the pasta will continue to absorb liquid.

Storage

Cool the soup completely before storing it in an airtight container. Refrigerate for up to 5 days or freeze for up to 90 days (longer if vacuum sealed). To reheat, warm gently on the stove or in the microwave, adding water or broth as needed to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a pressure cooker to make this soup?

Yes! Use the sauté setting to brown the beef, onions, and garlic, then add the remaining ingredients. Pressure cook on high for 1 minute, then use quick release for al dente pasta or natural release for softer pasta. Adjust broth consistency after cooking.

What type of pasta works best for lasagna soup?

Sturdy pasta shapes such as bowtie, penne, rigatoni, or macaroni hold up best without becoming mushy. Avoid lasagna noodles as they tend to fall apart after reheating.

Lasagna Soup Recipe

Print Recipe

★★★★★

4.7 from 131 reviews

A hearty and comforting Lasagna Soup that combines all the flavors of classic lasagna in a warm, easy-to-make soup. Perfect for a cozy dinner, this recipe features ground beef, tomato-based broth, and bowtie pasta, topped with a trio of cheeses and fresh parsley for an authentic Italian-American experience.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Approximately 12 cups (about 6 servings) 1x
• Category: Dinner Recipes, Main Course
• Method: Stovetop
• Cuisine: American, Italian

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, 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
• 1–2 cups Water, to adjust consistency
• 1 tablespoon Italian Seasoning
• 1 teaspoon Sea Salt, or more to taste
• Black Pepper, to taste
• 8 ounces Bowtie Pasta (uncooked)

Suggested 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 Sauté Beef and Aromatics: Heat a 4.5-quart soup pot over medium-high heat. Add olive oil and heat until shimmering. Add ground beef, diced onion, and minced garlic. Sauté, stirring occasionally, until the beef is cooked through and the onions are softened. Drain excess fat if necessary.
2. Add Tomato Products and Broth: Stir in diced tomatoes with their juice, tomato sauce, and tomato paste. Add chicken broth, Italian seasoning, sea salt, and black pepper. Mix well to combine all ingredients.
3. Add Pasta and Bring to Boil: Stir in the uncooked bowtie pasta. Increase heat to high and bring the soup to a boil.
4. Simmer Soup Until Pasta is Cooked: Reduce heat to medium and let the soup simmer for 10 to 15 minutes, stirring frequently to prevent the pasta from sticking. Cook until the pasta reaches your preferred tenderness.
5. Adjust Consistency: Add water or additional broth in small increments if the soup is too thick, adjusting to your desired consistency.
6. Serve with Cheese and Parsley: Optionally, add ricotta, mozzarella, and parmesan cheeses directly into the soup after it cools slightly or serve cheeses on the side for individual portions. Garnish each serving with fresh chopped parsley.
7. Storage and Reheating: Cool the soup completely before refrigerating in an airtight container for up to 5 days or freezing for up to 90 days. When reheating, add extra water or broth to loosen the soup as pasta absorbs liquid upon standing.

Notes

• Use sturdy pasta shapes such as bowtie, macaroni, rigatoni, or penne rather than lasagna noodles to prevent sogginess in leftovers.
• Ground beef can be substituted with ground turkey or Italian sausage, following the same cooking instructions.
• For a thicker broth, use canned crushed tomatoes instead of diced tomatoes.
• If canned tomato products are unavailable, use 24 ounces of marinara sauce combined with 1 cup water.
• When reheating leftovers, add water or broth gradually to restore soup consistency as noodles absorb liquid over time.

Keywords: lasagna soup, easy soup recipe, Italian soup, ground beef soup, comfort food, one-pot meal