Lasagna Soup (Print Version)
Lasagna Soup combines the flavors of classic lasagna in a warm, hearty soup. It's topped with a blend of ricotta, mozzarella, and Parmesan for a rich, comforting meal.
# Ingredients:
→ For the soup
01 -
2 tablespoons olive oil
02 -
1 lb lean ground beef
03 -
1 large onion, diced
04 -
4 garlic cloves, minced
05 -
1 (15 oz) can diced tomatoes, undrained
06 -
1 (15 oz) can tomato sauce or tomato puree
07 -
1/2 of a 6 oz can tomato paste
08 -
4 cups chicken broth
09 -
1 to 2 cups water, as needed
10 -
1 tablespoon Italian seasoning
11 -
1 teaspoon sea salt
12 -
Black pepper, to taste
13 -
8 oz uncooked bowtie pasta
→ For serving
14 -
1/2 cup ricotta cheese
15 -
2 oz mozzarella cheese, shredded
16 -
1/4 cup Parmesan cheese, shaved or grated
17 -
1/4 cup fresh parsley, chopped
# Instructions:
01 -
Heat the olive oil in a large soup pot over medium heat.
02 -
Add the ground beef and cook until browned, breaking it into small pieces as it cooks. Drain excess fat if needed.
03 -
Add the diced onion and garlic and cook until softened and fragrant, about 3 to 4 minutes.
04 -
Stir in the diced tomatoes with their juice, tomato sauce, and tomato paste until evenly combined.
05 -
Pour in the chicken broth and 1 cup water. Add the Italian seasoning, salt, and black pepper, then bring to a boil.
06 -
Stir in the uncooked bowtie pasta. Reduce to a steady simmer and cook for 10 to 15 minutes, stirring often, until the pasta is tender.
07 -
Add more water or broth in small amounts until the soup reaches your preferred consistency. Taste and adjust the seasoning.
08 -
Ladle into bowls and top with ricotta, mozzarella, Parmesan, and chopped parsley. Serve hot with crusty bread if desired.
# Notes:
01 -
For make-ahead soup, cook and store the pasta separately so it stays firm.
02 -
Refrigerate leftovers in an airtight container for up to 3 days.