Why You’ll Love This Recipe
- Simplified Preparation: Enjoy the classic taste of lasagna without the time-consuming layering process.
- One-Pot Convenience: Everything cooks in a single pot, making cleanup a breeze.
- Beginner-Friendly: Straightforward instructions make it accessible for cooks of all levels.
- Great for Leftovers: The soup reheats well, making it ideal for meal prep or next-day lunches.
Ingredients
- Olive oil (or preferred cooking oil)
- Ground beef (any fat content)
- Onions (any color), diced
- Fresh garlic, minced
- Canned tomatoes (whole, diced, or crushed)
- Tomato sauce (plain)
- Tomato paste
- Chicken broth (or any preferred broth)
- Water (to adjust consistency)
- Italian seasoning
- Bowtie pasta (or other sturdy pasta like macaroni, rigatoni, or penne)
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Suggested Toppings
- Ricotta cheese
- Mozzarella cheese, shredded
- Parmesan cheese, shaved or grated
- Fresh parsley, chopped
Directions
- Sauté Aromatics and Beef: In a heavy soup pot, heat olive oil over medium-high heat. Add ground beef, diced onions, and minced garlic. Sauté until the beef is cooked through, stirring as needed. Drain any excess fat.
- Add Base Ingredients: Stir in canned tomatoes (with their juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and pepper. Mix well to combine.
- Incorporate Pasta: Add the bowtie pasta to the pot. Increase heat to bring the soup to a boil. Once boiling, reduce heat to a medium simmer.
- Simmer: Cover the pot loosely and let the soup simmer for 10 to 15 minutes, stirring occasionally to prevent the pasta from sticking. Cook until the pasta reaches your desired level of tenderness. If the soup becomes too thick, add small amounts of water or broth to achieve your preferred consistency.
- Serve: Ladle the soup into bowls and top with ricotta, mozzarella, and Parmesan cheeses. Garnish with chopped fresh parsley.
Servings and Timing
- Yield: Approximately 12 cups
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Protein Alternatives: Substitute ground beef with ground turkey or Italian sausage for a different flavor profile.
- Vegetarian Option: Omit the meat and add more vegetables like mushrooms, zucchini, or bell peppers. Use vegetable broth instead of chicken broth.
- Pasta Choices: While bowtie pasta is recommended, other sturdy pastas like macaroni, rigatoni, or penne work well. Avoid using lasagna noodles, as they may become too soft, especially in leftovers.
- Spice Level: Add red pepper flakes or a dash of hot sauce for a spicy kick.
Storage/Reheating
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5 days.
- Freezing: Place cooled soup in freezer-safe containers and freeze for up to 3 months. For best results, consider vacuum sealing.
- Reheating: When reheating, you may need to add a small amount of water or broth, as the pasta tends to absorb liquid over time. Warm on the stovetop over medium heat or in the microwave until heated through.
FAQs
What type of pasta works best in lasagna soup?
Sturdy pastas like bowtie, macaroni, rigatoni, or penne are ideal because they hold up well during cooking and reheating.
Can I make this soup ahead of time?
Yes, lasagna soup can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat with a bit of extra broth or water to adjust the consistency.
How can I make this soup vegetarian?
Omit the ground beef and add extra vegetables such as mushrooms, zucchini, or bell peppers. Use vegetable broth instead of chicken broth.
Is it possible to use a different type of meat?
Absolutely! Ground turkey or Italian sausage are great alternatives to ground beef in this recipe.
What can I serve alongside lasagna soup?
Pair the soup with crusty bread like French bread or focaccia and a fresh salad, such as a kale salad, for a complete meal.
How do I prevent the pasta from becoming too soft?
To prevent the pasta from becoming overly soft, cook it until al dente and avoid overcooking. When reheating leftovers, be aware that the pasta will continue to absorb liquid, so you may need to add more broth or water.
Can I use fresh tomatoes instead of canned?
Yes, you can substitute canned tomatoes with fresh ones. You’ll need to peel and dice them before adding to the soup. Keep in mind that
Print
Lasagna Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 cups (6 servings)
- Category: Soups and Stews
- Method: Stove-top
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Warm up with this cozy and hearty lasagna soup recipe that combines all the classic flavors of lasagna in a simplified one-pot meal. Featuring tender pasta, savory ground beef, rich tomato sauce, and a cheesy topping, this soup is perfect for busy weeknights or meal prepping.
Ingredients
- 2 tbsp olive oil (or preferred cooking oil)
- 1 lb ground beef (any fat content)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) diced or crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 tbsp tomato paste
- 6 cups chicken broth (or vegetable broth for vegetarian option)
- 2 cups water (adjust as needed for consistency)
- 1 tbsp Italian seasoning
- 8 oz bowtie pasta (or other sturdy pasta)
- Salt and pepper to taste
Toppings:
- Ricotta cheese
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- Sauté Aromatics and Beef:
Heat olive oil in a large soup pot over medium-high heat. Add ground beef, diced onion, and minced garlic. Cook until the beef is browned, stirring occasionally. Drain excess fat. - Add Base Ingredients:
Stir in canned tomatoes (with juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and pepper. Mix well to combine. - Incorporate Pasta:
Add pasta to the pot. Bring the soup to a boil, then reduce heat to a medium simmer. - Simmer:
Cover the pot loosely and simmer for 10-15 minutes, stirring occasionally, until pasta reaches desired tenderness. If the soup thickens too much, add more water or broth. - Serve:
Ladle soup into bowls and top with ricotta, mozzarella, Parmesan, and fresh parsley.
Notes
- Make-Ahead Tip: Store soup in the fridge for up to 5 days or freeze for up to 3 months. Add extra broth or water when reheating.
- Vegetarian Option: Replace meat with extra vegetables like mushrooms or zucchini and use vegetable broth.
- Spice it Up: Add red pepper flakes for a kick of heat.
Your email address will not be published. Required fields are marked *