Lasagna Soup (Printer-Friendly Version)
# What You'll Need:
→ For the Soup
01 -
1-2 tablespoons olive oil (or preferred oil)
02 -
1 pound ground beef
03 -
1 large onion, diced
04 -
4 cloves garlic, minced
05 -
1 (15-ounce) can diced tomatoes (do not drain)
06 -
1 (15-ounce) can tomato sauce (or tomato puree)
07 -
3 ounces tomato paste (¼ cup)
08 -
4 cups chicken broth
09 -
1-2 cups water (or more as needed to adjust consistency)
10 -
1 tablespoon Italian seasoning
11 -
1 teaspoon sea salt (or more to taste)
12 -
Black pepper, to taste
13 -
8 ounces bowtie pasta (uncooked)
→ For Toppings
14 -
½ cup ricotta cheese
15 -
2 ounces mozzarella cheese, shredded (about ½ cup)
16 -
¼ cup Parmesan cheese, shaved, shredded, or fresh grated
17 -
¼ cup fresh parsley, chopped
# Let's Cook!:
01 -
Heat a 4.5-quart soup pot over medium-high heat. Add olive oil and heat until shimmering. Add ground beef, onions, and garlic. Sauté until the beef is cooked through, stirring as needed. Drain excess fat if necessary.
02 -
Stir in diced tomatoes (with their juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and uncooked pasta noodles.
03 -
Increase heat to high and bring the soup to a boil. Reduce heat to medium and simmer for 10-15 minutes, or until the pasta is cooked to your liking. Stir frequently to prevent the pasta from sticking together. Add more water or broth as needed to adjust the consistency.
04 -
Option 1: Add ricotta, mozzarella, and Parmesan directly to the soup. Option 2: Serve the cheeses on the side and add them to individual servings. Garnish with fresh parsley.
05 -
Cool completely and refrigerate in an airtight container for up to 5 days or freeze for up to 90 days. When reheating, add more water or broth as the noodles will have absorbed much of the liquid.
# Cook's Notes:
01 -
Use sturdy pasta like bowtie, macaroni, rigatoni, or penne. Avoid lasagna noodles as they tend to fall apart in leftovers.
02 -
Substitute ground beef with ground turkey or Italian sausage for a different flavor.
03 -
Use canned crushed tomatoes instead of diced tomatoes for a thicker broth.
04 -
If you don’t have canned tomato products, substitute with 24 ounces of marinara sauce and 1 cup of water.