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–+ servings
Lasagna Soup

Hearty Lasagna Soup for Cozy Weeknight Dinners

Enjoy this comforting Lasagna Soup, a delightful twist on the classic that offers rich flavors and creamy textures, perfect for cozy gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil can substitute with canola or vegetable oil
  • 1 pound Ground Beef or ground turkey or chicken for a leaner option
  • 1 medium Onion chopped; yellow or white works best
  • 2 cloves Garlic minced
  • 1 15 oz can Diced Tomatoes keep the juice for a richer flavor
  • 1 cup Tomato Sauce
  • 1/3 cup Tomato Paste add more for extra thickness
  • 4 cups Chicken Broth or vegetable broth for a vegetarian version
  • 1-2 cups Water adjust for desired consistency
For Seasoning
  • 1 tablespoon Italian Seasoning or substitute with individual herbs like oregano and basil
  • 1 teaspoon Sea Salt to taste
  • to taste Black Pepper
For the Pasta
  • 8 oz Bowtie Pasta uncooked
For the Creamy Finish
  • 1/2 cup Ricotta Cheese or cottage cheese as a lighter alternative
  • 2 oz Mozzarella Cheese shredded
  • 1/4 cup Parmesan Cheese shaved or grated, optional but recommended
For Garnish
  • 1/4 cup Fresh Parsley chopped; basil or oregano can substitute

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and 2 minced garlic cloves, stirring frequently. Cook for 3-5 minutes until softened and fragrant.
  2. Brown the Beef: Add 1 pound of ground beef to the pot, breaking it up as it cooks. Cook for 5-7 minutes, until browned.
  3. Incorporate the Tomatoes: Stir in a 15 oz can of diced tomatoes, 1 cup of tomato sauce, and 1/3 cup of tomato paste. Mix until well combined.
  4. Add Broths and Water: Pour in 4 cups of chicken broth and 1-2 cups of water. Stir and bring to a boil.
  5. Season the Soup: Once boiling, season with 1 tablespoon of Italian seasoning, 1 teaspoon of sea salt, and black pepper. Stir well.
  6. Cook the Pasta: Add 8 oz of uncooked bowtie pasta and simmer for 10-12 minutes until al dente.
  7. Mix in the Cheese: Remove from heat and fold in 1/2 cup of ricotta cheese until melted and creamy.
  8. Final Touch with Mozzarella: Sprinkle 2 oz of shredded mozzarella cheese on top, allowing it to melt.
  9. Serve and Garnish: Ladle into bowls and garnish with 1/4 cup of chopped fresh parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 32gProtein: 25gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 850mgPotassium: 680mgFiber: 4gSugar: 6gVitamin A: 600IUVitamin C: 9mgCalcium: 150mgIron: 3.5mg

Notes

Lasagna Soup stores well for leftovers and tastes even better the next day! Just add a splash of broth when reheating to keep it creamy.

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