Introduction

This easy lasagna soup captures all the comforting flavors of classic lasagna in a warm, hearty bowl. Packed with ground beef, tomatoes, pasta, and plenty of cheesy goodness, it’s a perfect weeknight meal that comes together quickly and satisfies every craving.

A white bowl filled with a thick, rich tomato and meat sauce soup with wavy-edged pasta pieces fully covered in the reddish-orange broth, sprinkled generously with small green herb pieces and topped with a central dollop of white ricotta cheese and some shredded white cheese melting into the sauce. A silver spoon is placed inside the bowl on the right side. Surrounding the bowl are four square pieces of soft golden focaccia bread. The entire scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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 similar sturdy pasta)
1/2 cup ricotta cheese
2 ounces mozzarella cheese, shredded (about 1/2 cup)
1/4 cup Parmesan cheese, shaved, shredded, or freshly grated
1/4 cup fresh parsley, chopped

Instructions

Step 1: Heat a 4.5-quart soup pot over medium-high heat. Add olive oil and heat until shimmering.
Step 2: Add ground beef, diced onion, and minced garlic. Sauté until the beef is fully cooked, stirring occasionally. Drain excess fat if necessary.
Step 3: Stir in the canned diced tomatoes (with juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and uncooked bowtie pasta.
Step 4: Increase heat to high and bring the soup to a boil.
Step 5: Reduce heat to medium and simmer the soup for 10 to 15 minutes, stirring frequently to prevent the pasta from sticking. Cook until pasta reaches your desired tenderness. Add water or more broth gradually if the soup becomes too thick.
Step 6: To serve, either stir ricotta, mozzarella, and Parmesan cheese into the entire pot after the soup cools slightly, or dish out individual servings and top each with the cheeses. Garnish with fresh parsley.

Tips & Variations

Use sturdy pasta shapes like bowtie or rigatoni to hold up well in the soup without getting mushy.
For a vegetarian version, substitute ground beef with cooked lentils or mushrooms and use vegetable broth instead of chicken broth.
Adding a pinch of crushed red pepper flakes can add a nice subtle heat.
Leftover soup can be blended for a creamier texture before adding the cheese.

Storage

Allow the soup to cool completely before transferring to an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months (vacuum sealing can extend freezer life). When reheating, add extra broth or water as the pasta will have absorbed much of the liquid, ensuring your soup remains flavorful and easy to serve.

How to Serve

The image shows a white pot filled with a warm, hearty soup featuring three layers: the base is a rich, thick red tomato broth with small bits of ground meat and herbs mixed throughout; floating on the surface are light yellow farfalle pasta pieces with a slightly soft, chewy texture; the top layer is garnished with small green parsley leaves scattered evenly across the soup. The pot rests on a white marbled surface, with fresh green parsley on the left and two small white bowls filled with grated cheese and chopped parsley on the right. A white ladle is partially submerged in the soup, angled towards the viewer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, sturdy pasta shapes like penne, rigatoni, or shells work well since they hold their shape during cooking. Avoid very thin or delicate pastas that might become too soft.

How do I prevent the pasta from sticking together in the soup?

Stir the soup frequently while simmering, and avoid adding all the pasta at once if possible. Adjust the liquid amount as needed to keep the pasta well-coated and separated.