Easy Lasagna Soup
A one pot soup with ground beef, tomatoes, bowtie pasta and a creamy ricotta and mozzarella finish.
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.
Notes
Substitutions: Use Italian sausage for half of the beef, and rotini or small shells in place of bowties.
Tips: Stir often once the pasta goes in and add extra broth if the soup thickens as it rests.
Storage: Refrigerate for 3 to 4 days and reheat with a splash of broth to 165 degrees F.