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Easy Lasagna Soup Recipe

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4.3 from 15 reviews

This Easy Lasagna Soup is a comforting and hearty dish that combines classic lasagna flavors in a warm, satisfying soup form. Made with ground beef, tomatoes, pasta, and a medley of cheeses, it’s a perfect weeknight meal that’s quick to prepare and full of flavor.

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 (with juice)
  • 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 taste)
  • Black Pepper (to taste)
  • 8 ounces Bowtie Pasta (uncooked) (or similar sturdy pasta)

Cheeses and Garnish

  • 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)

Instructions

  1. Heat the Oil: Heat a 4.5-quart soup pot over medium-high heat and add olive oil; heat until shimmering.
  2. Sauté Beef and Aromatics: Add ground beef, diced onions, and minced garlic to the pot. Cook until beef is fully browned and onions are softened, stirring frequently. Drain any excess fat if necessary.
  3. Add Tomatoes and Seasonings: Stir in diced tomatoes with juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and black pepper. Mix well.
  4. Incorporate Pasta: Add the uncooked bowtie pasta to the soup mixture, stirring to combine all ingredients.
  5. Bring to Boil: Increase the heat to high and bring the soup to a rolling boil.
  6. Simmer and Cook Pasta: Reduce heat to medium and let the soup simmer for 10 to 15 minutes, stirring frequently to prevent pasta from sticking, until pasta is tender. Add water or additional broth as needed to achieve desired consistency.
  7. Add Cheeses and Garnish: Optionally, after the soup cools slightly, stir in ricotta, shredded mozzarella, and Parmesan cheese evenly throughout, or serve the cheeses on the side for individual servings. Garnish with chopped fresh parsley.
  8. Storage and Reheating: Cool the soup completely and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 90 days. To reheat, add water or broth to adjust thickness since noodles absorb liquid during storage.

Notes

  • Use sturdy pasta like bowtie or similar shapes to maintain texture in the soup.
  • If preferred, ground turkey or chicken can substitute ground beef for a leaner option.
  • For a vegetarian version, omit the beef and use vegetable broth instead of chicken broth.
  • Adjust salt and Italian seasoning to taste for preferred flavor intensity.
  • For pressure cooker adaptations, reduce cooking time for pasta accordingly (refer to specific pressure cooker guidelines).
  • Adding cheeses directly into the hot soup slightly melts them for a creamy texture, but serving on the side preserves distinct cheese flavors.
  • This soup freezes well but thickens upon thawing; adding additional broth or water helps restore desired consistency.

Find it online: https://cozyplatter.com/easy-lasagna-soup-recipe/