Lasagna Soup is a delicious twist on the classic lasagna dish. This recipe combines all the flavors you love from lasagna into a comforting soup. It’s perfect for busy weeknights when you want something hearty yet easy to make. The ingredients meld together to create a rich and savory broth, making every bowl a delightful experience. Plus, this soup is customizable, allowing you to adjust ingredients based on your preferences or what’s available in your pantry.
how to make Lasagna Soup
To prepare Lasagna Soup, start by heating olive oil in a large pot over medium heat. Add the ground beef and cook until brown. Pull in the diced onion and minced garlic, cooking until the onion is soft and fragrant. Then, mix in the diced tomatoes, tomato sauce, tomato paste, chicken broth, and water. Stir in Italian seasoning, sea salt, and black pepper. After everything is combined, bring the mixture to a boil.
Once boiling, add the uncooked bowtie pasta to the pot. Cook according to the pasta package instructions until it’s tender. After the pasta is ready, it’s time to stir in the ricotta cheese, mozzarella cheese, and half of the fresh parsley. This will create a creamy texture and add flavor to the soup. Once everything is thoroughly mixed, serve hot, garnished with the remaining parsley and additional cheese if desired.
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 (don’t 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 adjust flavor)
- Black Pepper (to taste)
- 8 ounces Bowtie Pasta (uncooked) (*see footnote)
- 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)
how to serve Lasagna Soup
Serve Lasagna Soup hot in bowls. Top it off with extra grated Parmesan and a sprinkle of fresh parsley for added flavor and presentation. This soup pairs wonderfully with crusty bread or a simple side salad. Enjoy it any night of the week!
how to store Lasagna Soup
Storing Lasagna Soup is easy! Allow it to cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to store it for longer, place the soup in a freezer-safe container and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat over medium heat until hot.
tips to make Lasagna Soup
- To enhance flavors, let the soup simmer for an extra 10-15 minutes after adding the pasta.
- If you prefer a thicker soup, reduce the amount of water added.
- Feel free to use different kinds of pasta if you can’t find bowtie pasta or want to switch things up.
- For a vegetarian option, substitute ground beef with lentils or mushrooms.
variation
You can modify Lasagna Soup to fit your taste! Add vegetables like spinach, zucchini, or bell peppers for a nutritious boost. You could also use different types of cheese, such as cheddar or fontina, to change the flavor profile.
FAQs
- Can I use ground turkey instead of ground beef?
- Yes, ground turkey is a great substitute for a leaner option.
- Is it possible to make this soup ahead of time?
- Absolutely! You can prepare it earlier in the day and reheat it when you’re ready to serve.
- Can I freeze leftovers?
- Yes, Lasagna Soup freezes well. Just make sure it’s cool before transferring it to a freezer-safe container.
Lasagna Soup
Ingredients
Main 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 (don’t drain)
- 1 15-ounce can Tomato Sauce (or tomato puree)
- 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 (or more to adjust flavor)
- Black Pepper (to taste)
- 8 ounces Bowtie Pasta (uncooked) *see footnote
- ½ cup Ricotta Cheese
- 2 ounces Mozzarella Cheese (shredded, about 1/2 cup)
- ¼ cup Parmesan Cheese (shaved, shredded, or fresh grated)
- ¼ cup Fresh Parsley (chopped)
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the ground beef and cook until brown.
- Add the diced onion and minced garlic, cooking until the onion is soft and fragrant.
- Mix in the diced tomatoes, tomato sauce, tomato paste, chicken broth, and water.
- Stir in Italian seasoning, sea salt, and black pepper.
- Bring the mixture to a boil.
Cooking
- Once boiling, add the uncooked bowtie pasta to the pot.
- Cook according to the pasta package instructions until tender.
- Stir in the ricotta cheese, mozzarella cheese, and half of the fresh parsley.
- Mix thoroughly until everything is combined and creamy.
Serving
- Serve hot, garnished with remaining parsley and additional cheese if desired.
