Description
A cozy, one-pot Lasagna Soup recipe that brings all the classic lasagna flavors—savory beef, tomato-rich broth, creamy cheeses, and tender pasta—together in just 45 minutes.
Ingredients
1–2 tablespoons olive oil
1 pound ground beef
1 large onion, diced
4 cloves garlic, minced
1 (15-ounce) can diced tomatoes (with juice)
1 (15-ounce) can tomato sauce or puree
⅓ cup tomato paste (about half a 6-ounce can)
4 cups chicken broth
1–2 cups water (to adjust consistency)
1 tablespoon Italian seasoning
1 teaspoon sea salt (adjust to taste)
Black pepper to taste
8 ounces bowtie pasta (uncooked)
½ cup ricotta cheese
2 ounces mozzarella cheese, shredded (about ½ cup)
¼ cup Parmesan cheese, shaved or grated
¼ cup fresh parsley, chopped
Instructions
1. Heat oil in a large pot over medium-high. Add beef, onion, and garlic; cook until beef is browned. Drain excess fat.
2. Add tomatoes with juice, tomato sauce, tomato paste, broth, seasoning, salt, and pepper. Stir to combine.
3. Increase heat to boil, then reduce to a medium simmer.
4. Add pasta and cook 10–15 minutes, stirring occasionally, until pasta is tender.
5. Adjust soup consistency by adding water or broth as needed.
6. Stir in cheeses once slightly cooled or add to each serving bowl.
7. Garnish with parsley and serve hot.
Notes
Use bowtie, macaroni, rigatoni, or penne instead of lasagna noodles.
Substitute ground beef with turkey or sausage.
For thicker soup, use crushed tomatoes.
If you lack canned tomatoes, replace with 24 ounces marinara plus 1 cup water.
When reheating, add water or broth as pasta absorbs liquid.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 169
- Sugar: 2g
- Sodium: 378mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg