This delectable lasagna soup is the perfect way to enjoy all the comfort of lasagna with minimal effort. It’s rich, cozy, and sure to be a family favorite!
Why You’ll Love This Lasagna Soup Recipe
- It captures all the classic flavors of lasagna but without the hassle of layering noodles.
- One-pot cooking means minimal cleanup.
- Simple enough for beginner cooks, yet delicious for all skill levels.
- Great for leftovers and easy to reheat—perfect for lunch on the go!
This savory soup is made with tender pasta, juicy beef, a rich tomato base, and a 3-cheese topping, all simmered together to create a mouthwatering dish. With just a few steps—browning beef and onions, adding canned tomatoes and pasta—this recipe is incredibly easy to follow. It also pairs wonderfully with a slice of homemade French bread or focaccia and a fresh kale salad.
Ingredients
- Olive oil (or preferred cooking oil)
- Ground beef (or turkey/Italian sausage as an alternative)
- Onion & garlic
- Canned diced tomatoes, tomato sauce, and tomato paste
- Chicken broth (or any broth of choice)
- Italian seasoning, salt, pepper
- Bowtie pasta (or sturdy pasta like penne or macaroni)
Toppings
- Ricotta, mozzarella, and Parmesan cheese
- Fresh parsley for garnish
How to Make Lasagna Soup
- Start by sautéing ground beef, onions, and garlic in a soup pot.
- Add canned tomatoes, tomato sauce, tomato paste, and broth along with seasonings.
- Stir in your chosen pasta and let the soup come to a boil before reducing the heat to simmer for 10–15 minutes until the pasta is tender.
- Adjust the soup’s consistency by adding water or broth if needed.
- Serve with generous toppings of ricotta, mozzarella, Parmesan, and a sprinkle of fresh parsley.
Tips and Variations
- Opt for sturdy pastas like bowtie, penne, or rigatoni to prevent noodles from falling apart.
- For a twist, swap in ground turkey or Italian sausage instead of beef.
- Use crushed tomatoes for a thicker soup broth.
- When reheating, add a little more water or broth to maintain your desired consistency as pasta absorbs liquid.
Storage and Reheating
- Refrigerate: Cool soup completely and store in an airtight container for up to 5 days.
- Freeze: Let the soup cool and freeze in airtight containers for up to 3 months.
- Reheat: Add water or broth as needed when reheating to adjust consistency.
This lasagna soup is the ultimate comfort meal, easy to make, and always a hit at the table. Whether you’re making it for dinner or meal prep, it’s sure to become a favorite!
Ingredients
- 1-2 tbsp olive oil (or preferred cooking oil)
- 1 lb ground beef (or ground turkey/Italian sausage)
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes (with juice)
- 1 (15-ounce) can tomato sauce (or tomato puree)
- 3 oz tomato paste (about ¼ cup)
- 4 cups chicken broth (or any broth)
- 1-2 cups water (as needed to adjust consistency)
- 1 tbsp Italian seasoning
- 1 tsp sea salt (or more to taste)
- Black pepper, to taste
- 8 oz bowtie pasta (uncooked) or other sturdy pasta
Suggested Toppings:
- ½ cup ricotta cheese
- 2 oz shredded mozzarella cheese (about ½ cup)
- ¼ cup Parmesan cheese (shaved, shredded, or freshly grated)
- ¼ cup fresh parsley, chopped
Instructions
- Heat a 4.5-quart soup pot over medium-high heat and add olive oil. Once shimmering, add ground beef, onions, and garlic. Sauté until beef is cooked through. Drain any excess fat if necessary.
- Stir in diced tomatoes (with juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and pasta.
- Increase heat to high and bring the soup to a boil. Once boiling, reduce heat to medium and simmer for 10-15 minutes until the pasta is tender.
- Adjust the soup’s consistency by adding water or broth in small amounts if needed.
- To serve, add ricotta, mozzarella, and Parmesan cheese to the whole soup, or serve cheese on the side for individual portions. Garnish with fresh parsley.
Storage:
- Refrigerate in an airtight container for up to 5 days.
- Freeze in airtight containers for up to 3 months.
- Reheat by adding water or broth to adjust consistency, as the pasta will absorb liquid when cooling.
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