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Easy Lasagna Soup Recipe

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★★★★★

4.4 from 69 reviews

This easy lasagna soup recipe combines all the wonderful flavors of classic lasagna into a comforting, hearty soup. Featuring ground beef, a trio of tomato products, Italian seasoning, and cheesy layers of ricotta, mozzarella, and parmesan cheeses, this soup delivers a warm, satisfying meal in less time than making traditional lasagna. It’s perfect for busy weeknights and can be easily adjusted for consistency and taste.

Ingredients

Scale

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 (with juice)
  • 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 as needed to adjust flavor)
  • Black Pepper (to taste)

Pasta

  • 8 ounces Bowtie Pasta (uncooked) (or similar sturdy pasta)

Cheese and Garnish

  • 1/2 cup Ricotta Cheese
  • 2 ounces Mozzarella Cheese (shredded, about 1/2 cup)
  • 1/4 cup Parmesan Cheese (shaved, shredded, or fresh grated)
  • 1/4 cup Fresh Parsley (chopped)

Instructions

  1. Prepare the pot: Heat a 4.5-quart soup pot over medium-high heat. Add the olive oil and heat until it shimmers, ensuring it is hot enough to sauté ingredients.
  2. Cook the meat and aromatics: Add the ground beef, diced onion, and minced garlic to the pot. Sauté until the beef is fully cooked and the onions are softened, stirring regularly. Drain any excess fat if needed to reduce greasiness.
  3. Add tomato ingredients and seasonings: Stir in the diced tomatoes (with their juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, and black pepper. Then add the uncooked bowtie pasta noodles to the mixture.
  4. Bring to boil: Increase heat to high and bring the soup to a rolling boil.
  5. Simmer and cook pasta: Reduce the heat to medium and let the soup simmer for 10 to 15 minutes, stirring frequently. Cook until the pasta is tender but still holds its shape. Add water or additional broth as needed to achieve your preferred soup consistency.
  6. Add cheese and garnish: Once the soup has cooled slightly, stir in the ricotta, mozzarella, and parmesan cheeses for a creamy finish. Alternatively, serve the cheeses on the side so each person can add to individual bowls. Garnish with freshly chopped parsley.
  7. Storage and reheating: Cool the soup completely before transferring to an airtight container. Refrigerate for up to 5 days or freeze for up to 90 days. When reheating, add extra water or broth to loosen the soup as noodles absorb liquid over time.

Notes

  • You can substitute ground turkey or Italian sausage for ground beef for a variation.
  • Use sturdy pasta like bowtie or rotini to prevent mushiness during simmering.
  • Adjust salt and seasoning toward the end of cooking to suit your taste.
  • Leftover soup freezes well; thaw overnight in the refrigerator before reheating.
  • For a vegetarian version, omit ground beef and use vegetable broth instead of chicken broth.

Keywords: lasagna soup, easy soup recipe, Italian soup, ground beef soup, weeknight dinner, comfort food, cheesy soup, one pot meal

Find it online: https://thedishspot.com/easy-lasagna-soup-recipe/