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Lasagna Soup

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This Lasagna Soup is a hearty, one-pot meal that delivers all the comforting flavors of classic lasagna without the layering. Made with ground beef, rich tomato sauce, tender pasta, and a creamy cheese topping, this soup is perfect for cozy dinners, meal prep, or family gatherings. Quick, easy, and incredibly satisfying!

Ingredients

For the Soup:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 4 cups chicken broth
  • 2 cups water
  • 1 tablespoon Italian seasoning
  • 8 ounces bowtie pasta (farfalle) or broken lasagna noodles
  • Salt and pepper to taste

For the Cheese Topping:

  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh parsley, chopped (optional)

Instructions

. Sauté the Aromatics and Beef:

  • In a large soup pot, heat olive oil over medium heat.
  • Add diced onions and minced garlic, sautéing until fragrant and translucent.
  • Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.

2. Add Tomato Base and Seasonings:

  • Stir in crushed tomatoes, tomato sauce, tomato paste, chicken broth, water, and Italian seasoning.
  • Bring the mixture to a boil, then reduce heat to a simmer.

3. Cook the Pasta:

  • Add bowtie pasta (or broken lasagna noodles) directly to the pot.
  • Simmer for 10-12 minutes, stirring occasionally, until pasta is al dente.

4. Prepare the Cheese Topping:

  • In a small bowl, mix ricotta cheese, shredded mozzarella, and grated Parmesan until well blended.

5. Serve:

  • Ladle hot soup into bowls.
  • Top each serving with a generous spoonful of the cheese mixture.
  • Garnish with fresh parsley if desired.

Notes

  • Prevent Mushy Pasta: If making ahead, cook pasta separately and add when serving.
  • Make It Spicier: Add red pepper flakes or a dash of hot sauce.
  • Vegetarian Option: Omit meat and add zucchini, mushrooms, or spinach. Use vegetable broth instead.
  • Storage: Refrigerate in an airtight container for up to 3 days.
  • Freezing: Freeze the soup (without pasta) for up to 3 months. Add freshly cooked pasta when reheating.
  • Reheating: Warm on the stovetop over medium heat or microwave individual portions.

Find it online: https://thefamilycooking.com/lasagna-soup/