Ingredients
- 1 to 2 tablespoons olive oil, or preferred oil
- 1 pound ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes, not drained
- 1 can (15 ounces) tomato sauce, or tomato puree
- 1/3 cup tomato paste, about half of a 6 ounce can
- 4 cups chicken broth, or vegetable or beef broth
- 1 to 2 cups water, as needed to adjust consistency
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt, or more to taste
- Black pepper, to taste
- 8 ounces uncooked bowtie pasta, or other sturdy pasta
- 1/2 cup ricotta cheese, for serving
- 2 ounces mozzarella cheese, shredded, about 1/2 cup, for serving
- 1/4 cup Parmesan cheese, shaved or shredded, for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- Heat a large 4.5 quart soup pot or Dutch oven over medium high heat. Add the olive oil and heat until shimmering.
- Add the ground beef, diced onion, and minced garlic to the pot. Cook, breaking the beef into small pieces, until the meat is browned and the onion is soft. Drain excess fat if needed.
- Stir in the diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and black pepper. Mix until the tomato paste is fully dissolved into the liquid.
- Add the uncooked bowtie pasta to the pot and stir well so the pasta is evenly distributed throughout the soup.
- Increase the heat to high and bring the soup to a gentle boil. Reduce the heat to a medium simmer, cover the pot loosely, and cook for 10 to 15 minutes, stirring often so the pasta does not stick, until the pasta is cooked to your liking.
- If the soup becomes too thick as the pasta cooks, add water or more broth a little at a time until it reaches your preferred consistency.
- Turn off the heat and let the lasagna soup sit for a few minutes to settle. Taste and adjust salt and pepper if needed.
- To serve, ladle hot soup into bowls. Top each serving with a spoon of ricotta, a sprinkle of mozzarella and Parmesan, and chopped fresh parsley.
Notes
Storage: Cool lasagna soup completely, then store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze cooled soup in freezer safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating. The pasta will continue to absorb liquid, so add extra broth or water when reheating to loosen the soup.
Substitutions: Use any ground meat in place of beef, such as turkey, chicken, or Italian sausage. Swap bowtie pasta for other sturdy shapes like penne, rigatoni, or macaroni. If you do not have canned tomatoes and paste, use a 24 ounce jar of marinara sauce plus about 1 cup of water as a shortcut base.
Make Ahead: Lasagna soup works well for meal prep. Cook the soup, cool, and refrigerate, then reheat on the stove or in the microwave with extra liquid. For the best cheese texture, add ricotta, mozzarella, and Parmesan right before serving instead of stirring them into the whole pot ahead of time.
Tips: Stir the pasta often while it cooks to prevent sticking. Use sturdy pasta shapes so leftovers hold up better. Taste and adjust seasoning at the end, since the flavors deepen as the soup simmers.
Nutrition Disclaimer: Nutrition information is estimated and may vary based on specific ingredients and portion sizes. Adjust values as needed for your ingredients and serving sizes.
Nutrition
- Serving Size: 1 cup
- Calories: 169
- Sugar: 2g
- Sodium: 378mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg
