Lasagna Soup

Lasagna soup is a delicious, cozy, and easy-to-make dish that captures all the comforting flavors of classic lasagna in a warm, hearty soup form. It combines tender pasta, juicy ground beef, rich marinara sauce, and a blend of three cheeses to create a family-favorite meal that’s perfect any day of the week. Unlike traditional lasagna, this soup requires minimal effort—no layering needed—and just one pot to clean up afterward. It’s a fantastic option for cooks of any skill level, travels well, and reheats easily, making it ideal for leftovers or meal prep. Serve it with fresh bread or a salad to complete the meal.

Ingredients

• 1-2 tablespoons olive oil (or preferred cooking oil)

• 1 pound ground beef (any fat content preferred)

• 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)

• 3 ounces tomato paste (about ¼ cup)

• 4 cups chicken broth (or any broth you prefer)

• 1-2 cups water (to adjust soup consistency)

• 1 tablespoon Italian seasoning

• 1 teaspoon sea salt (adjust to taste)

• Black pepper, to taste

• 8 ounces bowtie pasta (uncooked; other sturdy pastas like macaroni, rigatoni, or penne can be substituted)
  
  

Suggested toppings (optional but recommended):

• ½ cup ricotta cheese

• 2 ounces shredded mozzarella cheese (about ½ cup)

• ¼ cup Parmesan cheese (shaved, shredded, or freshly grated)

• ¼ cup fresh parsley, chopped
  
  

Directions

1. Heat a 4.5-quart soup pot over medium-high heat and add olive oil until shimmering.

2. Add ground beef, diced onion, and minced garlic to the pot. Sauté until the beef is fully cooked and the onions are translucent, stirring as needed. Drain excess fat if necessary.

3. Stir in the canned diced tomatoes (with their juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and pepper. Mix well to combine all ingredients.

4. Add the uncooked bowtie pasta to the pot. Increase the heat to high and bring the soup to a boil.

5. Once boiling, reduce the heat to medium and let the soup simmer, partially covered, for 10 to 15 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

6. During simmering, add small amounts of water or broth to adjust the soup’s thickness to your liking—usually about 1 cup is enough.

7. When the pasta is tender and the soup has thickened, it’s ready to serve.
   
   

How to Serve

You can mix the ricotta, mozzarella, and Parmesan cheeses directly into the entire pot of soup once it cools slightly, or serve the cheeses on the side, allowing each person to add their preferred amount. Garnish with fresh parsley for a burst of color and flavor. This cheese trio gives the soup the creamy, cheesy finish that makes it reminiscent of classic lasagna.

Nutrients (per 1 cup serving)

• Calories: 169 kcal

• Carbohydrates: 5 g

• Protein: 12 g

• Fat: 12 g

• Saturated Fat: 5 g

• Polyunsaturated Fat: 1 g

• Monounsaturated Fat: 5 g

• Trans Fat: 0.5 g

• Cholesterol: 35 mg

• Sodium: 378 mg

• Potassium: 295 mg

• Fiber: 1 g

• Sugar: 2 g

• Vitamin A: 309 IU

• Vitamin C: 4 mg

• Calcium: 103 mg

• Iron: 1 mg