Description
A comforting and hearty Lasagna Soup that captures all the flavors of classic lasagna in a warm, easy-to-make soup form. Featuring ground beef, bowtie pasta, rich tomato broth, and topped with creamy ricotta, mozzarella, and parmesan cheese, this soup is perfect for a satisfying meal.
Ingredients
Scale
Main 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
- ⅓ 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
- Black Pepper, to taste
- 8 ounces Bowtie Pasta (uncooked)
Suggested Toppings
- ½ cup Ricotta Cheese
- 2 ounces Mozzarella Cheese, shredded (about ½ cup)
- ¼ cup Parmesan Cheese, shaved, shredded, or fresh grated
- ¼ cup Fresh Parsley, chopped
Instructions
- Heat Oil and Sauté Meat and Aromatics: Heat a 4.5 quart soup pot over medium-high heat. Add olive oil and heat until shimmering. Add ground beef, diced onion, and minced garlic. Sauté, stirring as needed, until beef is cooked through. Drain excess fat if necessary.
- Add Tomatoes and Broth: Stir in diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, and black pepper. Add uncooked bowtie pasta to the pot.
- Bring to Boil and Simmer: Increase heat to high to bring the soup to a boil. Once boiling, reduce heat to medium and simmer for 10 to 15 minutes, stirring frequently to prevent pasta from sticking, until pasta is cooked to your liking.
- Adjust Consistency: Add water or more broth in small amounts to achieve your preferred soup consistency.
- Serve with Cheese and Garnish: Either stir ricotta, shredded mozzarella, and parmesan cheese into the soup after it cools slightly or serve cheeses on the side to add individually. Garnish with chopped fresh parsley before serving.
- Storage and Reheating: Allow soup to cool completely before refrigerating in an airtight container for up to 5 days or freezing for up to 90 days (longer if vacuum sealed). When reheating, add water or broth as needed since noodles will absorb liquid.
Notes
- Use sturdy pasta shapes like bowtie, macaroni, rigatoni, or penne to prevent noodles from falling apart after refrigeration. Avoid lasagna noodles for leftovers.
- Ground beef can be substituted with ground turkey or Italian sausage using the same method.
- For a thicker broth, substitute canned crushed tomatoes for diced tomatoes.
- If tomato products are unavailable, use 24 ounces of marinara sauce with 1 cup of water as a substitute.
- When reheating leftovers, add small amounts of water or broth to replenish liquid absorbed by noodles.
- For pressure cooker preparation, use the sauté function to brown meat and sauté vegetables, then pressure cook with all ingredients for 1 minute, using quick or natural release depending on pasta preference.
- If doubling the recipe in a pressure cooker, use an 8 or 10-quart model to accommodate volume safely.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg
