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.
