This easy lasagna soup has everything you love about the baked casserole, including seasoned beef, tomatoes, ruffled pasta and creamy ricotta, in a pot you can finish in about 50 minutes. There are no layers to build and no oven to heat.
Bowtie pasta cooks right in the tomato broth, so the starch thickens the soup and you only wash one pot. A swirl of ricotta and mozzarella at the end gives each spoonful that familiar cheesy lasagna flavor.
Table of Contents
Why This Easy Lasagna Soup Recipe Works
Cooking the pasta in the soup itself is the key. As the bowties soften they release starch, which gives the broth a satisfying body and lets them soak up the seasoned tomato flavor instead of tasting plain.
Browning the beef and onion first creates the savory foundation, while tomato paste adds concentrated richness that canned tomatoes alone cannot provide. Italian seasoning, garlic and a little parsley keep the flavor close to the classic.
Stirring in the ricotta and mozzarella off the heat keeps them creamy rather than separated, and the soup finishes with a slightly thick, cheesy texture.
Ingredients for Easy Lasagna Soup
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 1/3 cup tomato paste
- 4 cups low sodium chicken broth
- 1 cup water, plus more if needed
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 8 ounces bowtie pasta, uncooked
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese (about 2 ounces)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Bowtie pasta. The shape catches bits of meat and sauce. Broken lasagna noodles, rotini or small shells also work.
Tomato paste. It adds depth and a little natural sweetness. Stir it into the beef so it cooks for a minute and loses its raw taste.
Ricotta. It makes the soup creamy and is what gives the lasagna flavor. Cottage cheese is a decent substitute.
Low sodium broth. Canned tomatoes and cheese already add salt, so low sodium broth keeps the soup balanced.
How to Make Easy Lasagna Soup
1. Brown the beef. Heat the olive oil in a large pot over medium heat. Cook the ground beef for 6 to 8 minutes, breaking it up, until no pink remains and it reaches 160 degrees F. Drain any extra fat.
2. Soften the onion and garlic. Add the onion and cook for about 4 minutes until soft, then stir in the garlic for 30 seconds.
3. Add the liquids. Stir in the diced tomatoes, tomato sauce, tomato paste, broth and water, scraping up the browned bits from the bottom of the pot.
4. Season and boil. Add the Italian seasoning, salt and pepper, then bring the soup to a boil.
5. Cook the pasta. Add the uncooked bowties, lower the heat to medium and cook for 9 to 11 minutes, stirring often, until the pasta is tender.
6. Stir in the cheeses. Remove the pot from the heat and stir in the ricotta, mozzarella and half of the parsley until creamy. Let it rest for 5 minutes, then serve topped with the remaining parsley and Parmesan.
How to Serve Easy Lasagna Soup
Ladle the soup into bowls and top with extra Parmesan and a few torn basil leaves. A crisp Italian house salad and warm easy garlic bread turn it into a full dinner.
If you love the flavors, make the classic version with easy ground beef lasagna another night, or serve the soup beside a platter of baked Italian meatballs for a big family meal.
How to Store and Reheat Easy Lasagna Soup
Cool the soup within two hours and refrigerate it in an airtight container for 3 to 4 days. The pasta keeps absorbing broth as it sits, so the soup will be much thicker the next day.
Reheat on the stove with a generous splash of broth or water until it reaches 165 degrees F. To avoid mushy pasta for leftovers, you can store the pasta and broth separately when you make a big batch.
Tips and Variations for Easy Lasagna Soup
Stir often once the pasta goes in. It keeps the bowties from sticking to the bottom of the pot.
Do not overcook the pasta. It continues to soften in the hot soup, so pull it from the heat when it is just tender.
Adjust the thickness. Use a little less water for a stew like soup, or add extra broth if you prefer a brothier bowl.
Use Italian sausage. Replace half of the beef with mild or spicy sausage for extra flavor.
Add vegetables. Diced zucchini, mushrooms or baby spinach can go into the pot with the pasta or at the end.
Make it spicy. A pinch of red pepper flakes with the Italian seasoning gives it a gentle kick.
Top with fresh herbs. Parsley or basil brightens the rich tomato and cheese.
For ground beef, the FDA lists 160 degrees F as the safe minimum in its safe minimum internal temperature chart.
Frequently Asked Questions About Easy Lasagna Soup
Can I make easy lasagna soup in a slow cooker?
Yes. Brown the beef and onion first, then add everything except the pasta, cheeses and parsley. Cook until the flavors blend, then add the pasta near the end until tender, and stir in the cheeses off the heat.
Can I use gluten free pasta?
Yes, but gluten free pasta can break down quickly. Add it a few minutes later and check it often.
Can I freeze easy lasagna soup?
Freeze the soup base without the pasta and cheeses if you can. Pasta and ricotta change texture after freezing, so add fresh ones when you reheat.
What can I use instead of ricotta?
Cottage cheese or a spoonful of cream cheese gives a similar creamy finish.
Why is my soup too thick?
The pasta soaks up liquid as the soup rests. Stir in extra broth or water until it reaches the thickness you like.
Easy Lasagna Soup
Equipment
- Large pot
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 large onion diced
- 4 cloves garlic minced
- 1 can (15 oz) diced tomatoes undrained
- 1 can (15 oz) tomato sauce
- ⅓ cup tomato paste
- 4 cup low sodium chicken broth
- 1 cup water plus more if needed
- 1 tbsp Italian seasoning
- ½ tsp salt or to taste
- ¼ tsp black pepper
- 8 oz bowtie pasta uncooked
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese about 2 oz
- ¼ cup grated Parmesan cheese
- ¼ cup fresh parsley chopped
Instructions
Cooking
- Brown the beef. Cook the beef in the oil over medium heat for 6 to 8 minutes until no pink remains and it reaches 160 degrees F, then drain the fat.
- Soften the onion. Cook the onion for 4 minutes, then the garlic for 30 seconds.
- Add the liquids. Stir in the tomatoes, sauce, paste, broth and water and scrape up the browned bits.
- Season and boil. Add the Italian seasoning, salt and pepper and bring to a boil.
- Cook the pasta. Add the bowties and cook for 9 to 11 minutes, stirring often, until tender.
- Add the cheeses. Off the heat, stir in the ricotta, mozzarella and half of the parsley, rest for 5 minutes and top with Parmesan.
