Description
This Lasagna Soup is a cozy, comforting twist on the classic Italian dish, featuring all the delicious flavors of lasagna in a rich, savory broth. It’s loaded with ground beef, tender pasta, and a mix of cheeses for that signature lasagna taste—all in a single bowl.
Ingredients
- 1–2 tablespoons olive oil
- 1 pound lean ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce (or tomato puree)
- ½ (6-ounce) can tomato paste
- 4 cups chicken broth, plus 1 cup water
- 1–2 cups water, as needed to adjust broth consistency
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- Black pepper, to taste
- 8 ounces bowtie pasta (uncooked)
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
1️⃣ Sauté the aromatics: Heat a large soup pot over medium-high heat. Add the olive oil and heat until shimmering. Add the ground beef, diced onions, and minced garlic. Sauté until the beef is fully cooked and the onions are softened, stirring occasionally. Drain excess fat if necessary.
2️⃣ Add the tomatoes and broth: Stir in the diced tomatoes (with their liquid), tomato sauce, tomato paste, chicken broth, and Italian seasoning. Season with sea salt and black pepper to taste.
3️⃣ Cook the pasta: Add the uncooked bowtie pasta to the pot. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to a medium simmer. Cook for 10 to 15 minutes, stirring occasionally, until the pasta is tender and cooked to your liking.
4️⃣ Adjust the consistency: If the soup becomes too thick, add water in small amounts until you reach your desired broth consistency.
5️⃣ Serve the soup: Remove the pot from heat. To serve, ladle the soup into bowls and top with a dollop of ricotta cheese. Sprinkle with shredded mozzarella, Parmesan cheese, and chopped fresh parsley for a finishing touch.
Notes
- Make it creamy: For a richer, creamier texture, stir in a splash of heavy cream or milk before serving.
- Pressure cooker instructions: To make this soup in a pressure cooker, follow steps 1-2 using the sauté function. Add the pasta and cook on high pressure for 5 minutes. Use a quick release and then adjust the consistency as needed.
- Storage: Store leftover soup in the refrigerator for up to 4 days. The pasta may absorb more liquid over time, so add additional broth when reheating.