Description
A hearty and comforting Lasagna Soup that combines the rich flavors of traditional lasagna with the ease and warmth of a soup, perfect for cozy meals. This recipe features ground beef, bowtie pasta, and a blend of tomato products and Italian seasonings, topped with a mix of ricotta, mozzarella, and parmesan cheeses.
Ingredients
Scale
Main Ingredients
- 1-2 tablespoons Olive Oil
- 1 pound Ground Beef
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 1 (15-ounce) can Diced Tomatoes, undrained
- 1 (15-ounce) can Tomato Sauce or tomato puree
- ⅓ 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
- Black Pepper, to taste
- 8 ounces Bowtie Pasta (uncooked)
Suggested Toppings
- ½ cup Ricotta Cheese
- 2 ounces Mozzarella Cheese, shredded (about ½ cup)
- ¼ cup Parmesan Cheese, shaved, shredded, or fresh grated
- ¼ cup Fresh Parsley, chopped
Instructions
- Heat Oil and Cook Beef: Heat a 4.5 quart soup pot over medium-high heat. Add olive oil and heat until shimmering. Add ground beef, diced onion, and minced garlic. Sauté until the beef is fully cooked, stirring occasionally. Drain excess fat if necessary.
- Add Tomato Products and Seasonings: Stir in diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, and black pepper. Mix well to combine all ingredients.
- Add Pasta and Boil: Stir in uncooked bowtie pasta. Increase heat to high and bring the soup to a boil.
- Simmer Soup: Reduce heat to medium and let the soup simmer for 15 minutes or until the pasta is cooked to your preference. Stir frequently to prevent the pasta from sticking together.
- Adjust Consistency: Add water or more broth in small amounts to reach your desired soup consistency.
- Serve with Cheese and Herbs: Either stir ricotta, mozzarella, and parmesan cheeses into the whole soup after cooling slightly or serve cheeses on the side for individual additions. Garnish with fresh chopped parsley.
- Store and Reheat: Cool the soup completely and refrigerate in an airtight container for up to 5 days or freeze for up to 90 days. Reheat by adding broth or water as needed, since noodles absorb liquid over time.
Notes
- Choose sturdy pasta varieties like bowtie, macaroni, rigatoni, or penne as lasagna noodles tend to disintegrate when stored.
- Substitute ground beef with ground turkey or Italian sausage for different flavor variations.
- Use canned crushed tomatoes instead of diced for a thicker broth.
- If canned tomato products are unavailable, use 24 ounces of marinara sauce plus 1 cup water as a substitute.
- When reheating leftovers, add broth or water gradually to compensate for liquid absorbed by pasta.
- For pressure cooker instructions, sauté ingredients first, then pressure cook on high for 1 minute followed by quick or natural pressure release.
- If doubling the recipe, use an 8 or 10-quart pressure cooker to avoid overflow.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
