Lasagna Soup
A hearty and comforting soup that transforms classic lasagna into a delicious and quick meal, perfect for family dinners or gatherings.
Ingredients
Soup Base
- 1-2 tablespoons Olive Oil A splash of good-quality oil gives your soup a great foundation.
- 1 pound Ground Beef Adds that hearty richness; can substitute with turkey, chicken, or plant-based options.
- 1 large Onion, diced Brings sweetness and depth.
- 4 cloves Garlic, minced Enhances the flavor; makes the kitchen smell heavenly.
Tomato Ingredients
- 1 15-ounce can Diced Tomatoes, undrained The juicy tomatoes bring brightness to the dish.
- 1 15-ounce can Tomato Sauce or Tomato Puree Enhances the rich tomato flavor; can swap for marinara.
- ⅓ cup Tomato Paste Provides concentrated tomato goodness.
Broth and Seasoning
- 4 cups Chicken Broth Can use vegetable broth for a vegetarian option.
- 1-2 cups Water Use to adjust soup consistency.
- 1 tablespoon Italian Seasoning Brings all the Italian flavors to your bowl.
- 1 teaspoon Sea Salt Adjust to taste.
Pasta and Cheese
- 8 ounces Bowtie Pasta, uncooked Holds the sauce and flavor beautifully.
- ½ cup Ricotta Cheese Adds creaminess.
- 2 ounces Mozzarella Cheese, shredded For that melty goodness.
- ¼ cup Parmesan Cheese, shaved or shredded A finishing touch.
- ¼ cup Fresh Parsley, chopped Adds brightness.
Instructions
Preparation
- Heat 1-2 tablespoons of olive oil in a large soup pot over medium-high heat.
- Add ground beef, chopped onion, and minced garlic. Sauté until beef is no longer pink and onions are translucent, about 5-7 minutes.
Cooking
- Stir in diced tomatoes, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and uncooked bowtie pasta. Bring to a boil.
- Once boiling, reduce heat and simmer for 10-15 minutes until pasta is cooked al dente.
- Adjust the consistency with water or broth as needed.
Serving
- Stir in ricotta and half of the mozzarella, letting it melt into the soup.
- Serve hot garnished with remaining mozzarella, Parmesan cheese, and fresh parsley.
Notes
Store leftovers in the fridge for up to 5 days or freeze for longer storage. Reheat by adding a splash of broth to restore consistency. You can also make this recipe vegetarian by substituting the ground beef with sautéed vegetables and using vegetable broth.