Description

This Lasagna Soup is a cozy, one-pot recipe that delivers all the classic flavors of traditional lasagna in a fraction of the time. Made with ground beef, tomatoes, herbs, and bowtie pasta in a savory broth, it’s hearty, comforting, and topped with creamy ricotta, melty mozzarella, and fresh parsley for the perfect finish. Enjoy a family favorite that’s easy to make and even easier to love!

Ingredients

Main Soup

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 (do not drain)
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

Suggested Toppings

1/2 cup Ricotta Cheese
2 ounces Mozzarella Cheese, shredded (about 1/2 cup)
1/4 cup Parmesan Cheese, shaved, shredded, or freshly grated
1/4 cup Fresh Parsley, chopped

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Instructions

Heat the Oil: In a 4.5-quart soup pot, heat olive oil over medium-high heat until shimmering.
Sauté Aromatics & Beef: Add ground beef, onions, and garlic. Sauté until the beef is fully cooked and onions are softened, stirring as needed. Drain excess fat if necessary.
Add Liquids & Seasoning: Stir in the diced tomatoes (with juices), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and uncooked bowtie pasta.
Bring to Boil: Increase heat to high and bring the mixture to a boil.
Simmer Soup: Reduce heat to a medium simmer. Cook for 10 to 15 minutes, stirring frequently, until the pasta is cooked to your preferred texture and the soup is fragrant.
Adjust Consistency: Stir in water or more broth, a little at a time, until you reach your desired soup consistency.
Finish & Serve: For serving, either stir ricotta, mozzarella, and parmesan cheese into the slightly cooled soup, or offer cheeses on the side for individual servings. Garnish with fresh parsley.
Store & Reheat: Allow soup to cool completely before refrigerating in an airtight container for up to 5 days or freezing for up to 90 days. When reheating, add extra water or broth as the pasta absorbs liquid over time.

Notes

Use sturdy pasta shapes like bowtie, macaroni, rigatoni, or penne for best texture; lasagna noodles will break down as leftovers.
Swap ground beef for ground turkey or Italian sausage for a different flavor or lighter option.
For a thicker broth, use canned crushed tomatoes in place of diced tomatoes.
No tomato sauce? Substitute with a 24-ounce jar of marinara sauce and 1 cup water.
When reheating, add water or broth to adjust consistency—the noodles continue to absorb broth as the soup sits.
Pressure cooker method: Sauté in the cooker, deglaze with a splash of broth, add all ingredients, and pressure cook on high for 1 minute (quick release for al dente pasta).
Garnishes like cheese and parsley can be served on the side for customizable bowls.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main-course
Method: One Pot & One Pan
Cuisine: American, Italian

Nutrition

Serving Size: 1 cup
Calories: 169
Sugar: 2g
Sodium: 378mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0.5g
Carbohydrates: 5g
Fiber: 1g
Protein: 12g
Cholesterol: 35mg