Easy Lasagna Soup Recipe

Introduction

Easy Lasagna Soup brings all the comforting flavors of classic lasagna into a warm, hearty bowl. This simple recipe combines rich tomato broth, savory ground beef, and tender pasta for a satisfying meal that’s perfect any day of the week.

Ingredients

• 1-2 tablespoons olive oil (or preferred oil)
• 1 pound ground beef
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 (15-ounce) can diced tomatoes (do not drain)
• 1 (15-ounce) can tomato sauce (or tomato puree)
• 1/3 cup tomato paste (about half of a 6-ounce can)
• 4 cups chicken broth
• 1-2 cups water (to adjust consistency)
• 1 tablespoon Italian seasoning
• 1 teaspoon sea salt (or more to taste)
• Black pepper, to taste
• 8 ounces bowtie pasta (uncooked) or a similar sturdy pasta
• 1/2 cup ricotta cheese
• 2 ounces shredded mozzarella cheese (about 1/2 cup)
• 1/4 cup Parmesan cheese (shaved, shredded, or fresh grated)
• 1/4 cup fresh parsley, chopped

Instructions

1. Step 1: Heat a 4.5-quart soup pot over medium-high heat and add the olive oil. Warm until shimmering.
2. Step 2: Add the ground beef, diced onion, and minced garlic. Sauté until the beef is fully cooked, stirring occasionally. Drain any excess fat if necessary.
3. Step 3: Stir in the diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, black pepper, and uncooked pasta noodles.
4. Step 4: Increase heat to high and bring the soup to a boil.
5. Step 5: Reduce heat to medium and simmer for 10 to 15 minutes, stirring frequently to prevent the pasta from sticking. Add water or more broth gradually to reach your desired soup consistency.
6. Step 6: Once the pasta is tender, remove from heat. You can either stir the ricotta, mozzarella, and Parmesan cheeses directly into the soup after it cools slightly or serve the cheeses on the side for individual topping. Garnish with fresh parsley.

Tips & Variations

• Use a sturdy pasta like bowtie or penne to avoid getting mushy in the soup.
• If you prefer a vegetarian version, substitute the ground beef with sautéed mushrooms or lentils.
• For added flavor, consider stirring in a splash of red wine or a pinch of crushed red pepper flakes.
• Leftover soup tastes great reheated with a little extra broth to loosen it up.

Storage

Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the soup for up to 90 days or more if vacuum sealed. When reheating, add extra water or broth to adjust the consistency since the pasta absorbs liquid as it sits.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta in this soup?

Yes, you can use other sturdy pasta shapes like penne, rigatoni, or shells. Avoid very thin or delicate pasta as it may become mushy during cooking or storage.

How do I keep the pasta from sticking together?

Stir the soup frequently while simmering to prevent the pasta from clumping. Adding water or broth during cooking also helps maintain the right consistency and prevents sticking.

Easy Lasagna Soup Recipe

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★★★★★

4.5 from 81 reviews

This Easy Lasagna Soup recipe delivers all the comforting flavors of classic lasagna in a hearty, warm soup form. Made with ground beef, tomatoes, Italian herbs, and tender bowtie pasta, it’s topped with a medley of ricotta, mozzarella, and Parmesan cheeses, then garnished with fresh parsley. Perfect for a quick weeknight meal or cozy dinner, this one-pot dish is flavorful, filling, and simple to prepare.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 1–2 tablespoons Olive Oil (or preferred oil)
• 1 pound Ground Beef
• 1 large Onion (diced)
• 4 cloves Garlic (minced)
• 1 (15-ounce can) Diced Tomatoes (do not drain)
• 1 (15-ounce can) Tomato Sauce (or tomato puree)
• 1/3 cup Tomato Paste (about half of a 6-ounce can)
• 4 cups Chicken Broth
• 1–2 cups Water (to adjust consistency)
• 1 tablespoon Italian Seasoning
• 1 teaspoon Sea Salt (or more to taste)
• Black Pepper (to taste)

Pasta

• 8 ounces Bowtie Pasta (uncooked, or similar sturdy pasta)

Cheese Toppings

• 1/2 cup Ricotta Cheese
• 2 ounces Mozzarella Cheese (shredded, about 1/2 cup)
• 1/4 cup Parmesan Cheese (shaved, shredded, or fresh grated)

Garnish

• 1/4 cup Fresh Parsley (chopped)

Instructions

1. Heat oil: Place a 4.5-quart soup pot over medium-high heat. Add the olive oil and heat until shimmering, preparing the base for sautéing.
2. Sauté beef and aromatics: Add ground beef, diced onion, and minced garlic to the pot. Cook, stirring occasionally, until the beef is fully browned and the onions are softened. Drain any excess fat if needed to keep the soup from greasy.
3. Add tomato ingredients and liquids: Stir in the canned diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, black pepper, and uncooked bowtie pasta into the pot. Mix well to combine all ingredients.
4. Bring to boil: Increase heat to high and bring the soup mixture to a rolling boil. This step activates the cooking of the pasta and melds the flavors.
5. Simmer the soup: Reduce heat to medium to maintain a gentle simmer. Cook for 10 to 15 minutes, stirring frequently to prevent the pasta from sticking together. Check pasta doneness and, if needed, add water or more broth in small increments to achieve desired soup consistency.
6. Add cheeses and garnish: Once pasta is tender, remove soup from heat. You can stir the ricotta, shredded mozzarella, and Parmesan cheeses directly into the entire pot if serving immediately or serve the cheeses on the side to allow guests to add individually. Garnish with chopped fresh parsley for a bright finish.
7. Store leftovers: Let the soup cool completely before transferring to airtight containers. Refrigerate for up to 5 days or freeze for up to 90 days, preferably vacuum sealed to maintain optimal freshness.
8. Reheat properly: When reheating, warm on the stovetop or microwave. Add extra water or broth as needed since the noodles absorb liquid while stored, thinning out the soup nicely.

Notes

• For a vegetarian version, substitute ground beef with plant-based crumbles or omit meat entirely and add extra vegetables like mushrooms or zucchini.
• You can swap chicken broth for vegetable broth to suit dietary preferences.
• Bowed or similarly sturdy pasta works best to maintain texture after simmering and reheating.
• Pressure cooker instructions can be used as an alternative method for faster cooking.
• Adjust seasoning to taste especially after adding broth or water to balance flavors.
• Reheating with additional broth helps keep pasta from becoming too firm or gummy over time.

Keywords: lasagna soup, easy soup recipe, Italian soup, ground beef soup, one pot meal, cheesy lasagna soup