Description
Lasagna Soup is a delightful twist on the classic Italian favorite, delivering all the rich flavors of traditional lasagna in a cozy bowl. This comforting dish is perfect for busy weeknights or family gatherings, combining hearty ground beef, tomatoes, and savory Italian seasonings into a satisfying meal. With minimal prep and cooking time, you can have this flavorful soup ready in just 45 minutes.
Ingredients
Scale
- 1–2 tablespoons Olive 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
- 1/3 cup Tomato Paste
- 4 cups Chicken Broth
- 1–2 cups Water
- 1 tablespoon Italian Seasoning
- 1 teaspoon Sea Salt
- Black Pepper (to taste)
- 8 ounces Bowtie Pasta (uncooked)
- 1/2 cup Ricotta Cheese
- 2 ounces Mozzarella Cheese (shredded)
- 1/4 cup Parmesan Cheese (shaved, shredded, or fresh grated)
- 1/4 cup Fresh Parsley (chopped)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion and minced garlic until softened.
- Add ground beef and cook until browned; drain excess fat if needed.
- Stir in diced tomatoes, tomato sauce, and tomato paste until fully combined.
- Pour in chicken broth and adjust with water to desired consistency; add Italian seasoning, salt, and pepper.
- Bring to a boil, then stir in bowtie pasta and simmer for 8–10 minutes until al dente.
- Remove from heat and mix in ricotta cheese; top with mozzarella and Parmesan cheeses until slightly melted.
- Serve warm, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg
Keywords: For added flavor, use quality ingredients like fresh herbs and good-quality canned tomatoes. You can make this soup vegetarian by substituting ground beef with mushrooms or lentils and using vegetable broth instead of chicken broth.