Description
This comforting Lasagna Soup combines all the classic flavors of traditional lasagna in a warm, hearty bowl. Made with ground beef, a medley of tomatoes, Italian seasoning, and hearty bowtie pasta, this soup is topped with creamy ricotta, mozzarella, and Parmesan cheeses, then garnished with fresh parsley for a delicious spin on an Italian favorite.
Ingredients
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, undrained
- 1 (15-ounce) can tomato sauce (or tomato puree)
- 3 ounces tomato paste (¼ cup)
- 4 cups chicken broth
- 1-2 cups water (or more, as needed)
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt (or more, to taste)
- Black pepper, to taste
Pasta
- 8 ounces bowtie pasta (uncooked)
Cheeses
- ½ cup ricotta cheese
- 2 ounces shredded mozzarella cheese (about ½ cup)
- ¼ cup Parmesan cheese, shaved, shredded, or grated
Garnish
- ¼ cup fresh parsley, chopped
Instructions
- Sauté Beef and Vegetables: 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 and the onion and garlic are softened, about 5-7 minutes. Drain any excess fat to keep the soup from being greasy.
- Add Tomatoes and Seasonings: Stir in the undrained diced tomatoes, tomato sauce, tomato paste, chicken broth, and water. Season with Italian seasoning, sea salt, and black pepper. Increase the heat to bring the mixture to a boil.
- Cook the Pasta: Once boiling, add the uncooked bowtie pasta. Reduce heat to a simmer and cook for 10-15 minutes, stirring frequently to prevent the pasta from sticking to the bottom. Adjust the soup consistency by adding more water or broth if it becomes too thick.
- Incorporate Cheese and Garnish: Stir in the ricotta, mozzarella, and Parmesan cheese directly into the pot to melt and enrich the soup, or serve the cheeses on the side for individual portions. Garnish each serving with freshly chopped parsley before serving.
Notes
- For a vegetarian version, substitute the ground beef with plant-based meat or additional vegetables.
- You can use beef or vegetable broth instead of chicken broth for different flavor profiles.
- Adjust salt and seasonings according to your taste.
- Leftover soup keeps well refrigerated for 3-4 days and can be frozen for up to 2 months.
- Using fresh Parmesan and a mix of cheeses enhances the authentic lasagna flavor in the soup.
