Description
This easy lasagna soup combines savory ground beef, sturdy bowtie pasta, rich tomato broth, Italian seasoning, and three creamy cheeses in one comforting pot. It delivers classic lasagna flavor without layering or baking and comes together in only 45 minutes.
Ingredients
Scale
- 1 to 2 tablespoons olive oil
- 1 pound ground beef
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 15-ounce can diced tomatoes, with juice
- 1 15-ounce can tomato sauce or tomato puree
- 1/3 cup tomato paste
- 4 cups chicken broth
- 1 to 2 cups water, as needed
- 1 tablespoon Italian seasoning
- 1 teaspoon salt, plus more to taste
- Black pepper, to taste
- 8 ounces uncooked bowtie pasta
- 1/2 cup ricotta cheese
- 2 ounces shredded mozzarella cheese, about 1/2 cup
- 1/4 cup shaved, shredded, or grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Heat a 4 1/2-quart or larger soup pot over medium-high heat. Add the olive oil and heat until shimmering.
- Add the ground beef, diced onion, and minced garlic. Cook while breaking the beef into crumbles until no pink remains and the onion softens. Drain excess fat if needed.
- Stir in the diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, black pepper, and bowtie pasta.
- Increase the heat to high and bring the soup to a boil.
- Reduce the heat to a medium simmer. Cook for 10 to 15 minutes, stirring frequently, until the pasta reaches your preferred tenderness.
- Add water or additional broth in small amounts until the soup reaches your desired consistency.
- Let the soup cool for about two minutes. Stir the ricotta, mozzarella, and Parmesan into the whole pot or serve the cheeses on the side for individual bowls.
- Garnish with chopped fresh parsley and serve hot.
Notes
- Stir frequently after adding the pasta to prevent it from sticking to the bottom of the pot.
- Add water or broth gradually because the pasta continues absorbing liquid as the soup rests.
- For firmer leftovers, cook the pasta separately and add it to individual portions.
- Refrigerate cooled soup in an airtight container for up to five days.
- Freeze the soup for up to 90 days and keep the cheese toppings separate.
- Add extra broth or water when reheating to restore the original consistency.
- Bowtie pasta may be replaced with rigatoni, penne, rotini, macaroni, or broken lasagna noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 cups
- Calories: 520
- Sugar: 11
- Sodium: 1040
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 47
- Fiber: 5
- Protein: 31
- Cholesterol: 87