If you’ve ever craved all the cheesy, saucy goodness of lasagna but couldn’t muster the energy to layer noodles on a weeknight, let me introduce you to your new favorite: lasagna soup. It’s everything we adore about classic lasagna—rich tomato flavor, hearty beef, creamy ricotta—tucked into one soul-warming, spoonable bowl. This version takes a fun twist with bow tie pasta, making it a delightful bow tie pasta soup that’s equal parts playful and comforting.
When the weather cools down and the days start getting shorter (hello, fuzzy socks and oversized sweaters), I find myself reaching for recipes that feel like a warm hug. This one checks all the boxes: it’s quick to prep, easy to clean up thanks to the one-pot lasagna soup method, and completely satisfying. Trust me, whether you’re wrangling kids, working late, or just looking for an easy lasagna recipe, this dish is here to save your dinnertime.
Why You’ll Love This Lasagna Soup
This is the kind of meal that brings everyone to the table fast. It has all the familiar lasagna flavors without the fuss of baking or dish-juggling. Bow tie pasta gives it an extra charm (and is a total hit with kids), and the cheese melts into each bite like a dream. Plus, cleanup is a breeze—because who really wants to wash a casserole dish on a Wednesday?
Print
Hearty Lasagna Soup with Bow Tie Pasta
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
This Hearty Lasagna Soup with Bow Tie Pasta brings all the comforting flavors of classic lasagna—rich tomato sauce, savory ground beef, and creamy cheese—into one easy, spoonable meal. Perfect for chilly evenings, this cozy one-pot lasagna soup saves time without sacrificing that baked lasagna taste. The bow tie pasta adds a playful touch that kids and adults alike will love.
Ingredients
-
1 lb ground beef (80/20 or 85/15)
-
1 medium yellow onion, diced
-
3 garlic cloves, minced
-
6 cups chicken broth
-
1 can (28 oz) crushed tomatoes
-
1 can (14 oz) tomato sauce
-
2 tbsp tomato paste
-
1.5 tsp Italian seasoning
-
2 cups uncooked bow tie pasta
-
1/2 cup ricotta cheese
-
1 cup shredded mozzarella cheese
-
1/4 cup grated Parmesan cheese
-
2 tbsp chopped fresh parsley (or 1 tbsp dried)
-
Salt and black pepper to taste
-
1 tbsp olive oil (optional, for leaner beef)
Instructions
-
In a large pot over medium heat, cook the ground beef until browned, about 5–7 minutes. Drain excess fat. If using leaner beef, add olive oil.
-
Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for another minute.
-
Pour in chicken broth, crushed tomatoes, tomato sauce, and tomato paste. Stir in Italian seasoning and bring to a boil.
-
Reduce heat and let simmer uncovered for 10 minutes. Season with salt and pepper.
-
Add bow tie pasta and cook for 10–12 minutes or until al dente, stirring occasionally.
-
Remove from heat. In each serving bowl, add a spoonful of ricotta cheese, then ladle soup over it.
-
Top with mozzarella, Parmesan, and parsley. Serve hot and enjoy!
Notes
In a large pot over medium heat, cook the ground beef until browned, about 5–7 minutes. Drain excess fat. If using leaner beef, add olive oil.
Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for another minute.
Pour in chicken broth, crushed tomatoes, tomato sauce, and tomato paste. Stir in Italian seasoning and bring to a boil.
Reduce heat and let simmer uncovered for 10 minutes. Season with salt and pepper.
Add bow tie pasta and cook for 10–12 minutes or until al dente, stirring occasionally.
Remove from heat. In each serving bowl, add a spoonful of ricotta cheese, then ladle soup over it.
Top with mozzarella, Parmesan, and parsley. Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: One-pot simmering
- Cuisine: Italian-American
Ingredients
- 1 lb ground beef (80/20 or 85/15)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) tomato sauce
- 2 tbsp tomato paste
- 1.5 tsp Italian seasoning
- 2 cups uncooked bow tie pasta
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley (or 1 tbsp dried)
- Salt and black pepper to taste
- 1 tbsp olive oil (optional, for leaner beef)
How to Make It
- In a large pot over medium heat, cook the ground beef until browned, about 5–7 minutes. Drain excess fat. If you’re using leaner beef, add 1 tablespoon of olive oil.
- Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for another minute.
- Pour in chicken broth, crushed tomatoes, tomato sauce, and tomato paste. Stir in Italian seasoning. Bring everything to a boil, then reduce the heat and let it simmer uncovered for 10 minutes.
- Taste and season with salt and pepper as needed.
- Add the bow tie pasta and cook for 10–12 minutes or until al dente. Stir occasionally to keep the pasta from sticking.
- Remove the pot from heat. In each serving bowl, add a generous spoonful of ricotta, then ladle the soup over it.
- Top with mozzarella, Parmesan, and a sprinkle of parsley. Serve hot and enjoy!
Tips for the Perfect One-Pot Lasagna Soup
- If you’ve got a picky eater, keep the ricotta on the side so folks can customize their bowl.
- Stir the soup occasionally while it simmers to prevent the pasta from clumping up.
- Want it spicier? A pinch of red pepper flakes adds a nice little kick.
- Using lean beef? That splash of olive oil helps keep the meat tender and juicy.
- Don’t skip the cheese layering—it really mimics the best parts of a baked lasagna.
A Personal Touch: Why This Recipe Means So Much
This lasagna soup became a fast favorite in my house after a particularly hectic week. I had zero energy for layers, baking sheets, or extra steps. But I needed comfort food—something warm, cozy, and undeniably delicious. The first spoonful of this soup? Pure magic. My kids licked their bowls clean, my husband asked for seconds, and I…well, I made it again two days later. It’s become our cozy fall dinner staple, especially on chilly nights when we all just want to gather around something warm and nourishing.
What to Serve with Lasagna Soup
While this soup is pretty much a meal in itself, it pairs beautifully with a few simple sides. Think garlic breadsticks (to mop up every drop), a fresh Caesar or spinach salad, or even some roasted vegetables for a well-rounded plate. And if you’re entertaining? A glass of red wine and a simple tiramisu for dessert takes this humble soup to dinner party status.
How to Store Leftovers
Let the soup cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. For longer storage, freeze it—just leave out the ricotta and add it fresh when serving. To reheat, warm gently on the stovetop or microwave, stirring well. You may need to add a splash of broth or water as the pasta tends to soak up liquid over time.
FAQs
Can I use a different pasta?
Absolutely! Fusilli, penne, or even broken lasagna noodles work great. Just watch the cooking time.
Can I make this ahead of time?
Yes! Cook the soup without the pasta and refrigerate. When you’re ready to eat, reheat the soup and add pasta to cook fresh—it keeps the texture perfect.
Is there a vegetarian version?
Swap the beef for plant-based ground or add more veggies like mushrooms and zucchini. Use veggie broth instead of chicken.
How can I make it even creamier?
tir a splash of heavy cream into the soup before serving, or swirl extra ricotta right into the pot.
The Final Ladle: A Soup That Feels Like a Hug
There’s just something magical about lasagna soup. It’s that perfect cross between nostalgic comfort and modern-day convenience. With minimal cleanup, crave-worthy flavor, and just the right amount of cheese, this cozy fall dinner is bound to become your family’s new weeknight hero. So grab your biggest spoon, a soft blanket, and dig in—because this soup is love in a bowl.
Discover more delicious recipes by following me on Facebook and Pinterest.