easy Lasagna Soup Recipe

With tender pasta, a rich tomato base, and a creamy cheese topping, this soup is perfect for cozy dinners or feeding a hungry crowd.

Why Make This Recipe

One-Pot Wonder

Lasagna Soup simplifies the lasagna-making process by combining all the flavors into a single pot, saving you time and cleanup.

Family-Friendly

Packed with savory beef, flavorful seasonings, and creamy cheese, this soup will surely be a hit with everyone at the table.

Ingredients

For the Soup:

  • 1–2 tbsp olive oil (or preferred oil)
  • 1 lb ground beef
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 (15 oz) can diced tomatoes (with juice)
  • 1 (15 oz) can tomato sauce (or tomato purée)
  • 3 oz tomato paste (about ¼ cup)
  • 4 cups chicken broth
  • 1–2 cups water (adjust for desired consistency)
  • 1 tbsp Italian seasoning
  • 1 tsp sea salt (or more to taste)
  • Black pepper, to taste
  • 8 oz bowtie pasta (uncooked) or other small pasta shapes

Suggested Toppings:

  • ½ cup ricotta cheese
  • 2 oz mozzarella cheese, shredded (about ½ cup)
  • ¼ cup Parmesan cheese (shaved, shredded, or freshly grated)
  • ¼ cup fresh parsley, chopped

Directions

  1. Cook the Base
    • Heat the olive oil in a large pot over medium heat.
    • Add diced onion and sauté until soft, about 3–4 minutes.
    • Stir in minced garlic and cook for 1 minute until fragrant.
    • Add the ground beef and cook until browned, breaking it up with a wooden spoon. Drain excess grease if necessary.
  2. Add Tomatoes and Seasoning
    • Stir in the diced tomatoes, tomato sauce, and tomato paste. Mix well.
    • Pour in the chicken broth and water. Add Italian seasoning, salt, and pepper. Stir to combine.
  3. Simmer the Soup
    • Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 15–20 minutes to allow the flavors to meld.
  4. Cook the Pasta
    • Add the uncooked bowtie pasta to the simmering soup.
    • Cook for 8–10 minutes, stirring occasionally, until the pasta is tender. Add water to reach your desired consistency if the soup thickens too much.
  5. Prepare the Toppings
    • Mix ricotta cheese, shredded mozzarella, and grated Parmesan in a small bowl to create a creamy topping.
  6. Serve
    • Ladle the soup into bowls.
    • Top each serving with a dollop of the cheese mixture and garnish with fresh parsley. Serve hot and enjoy!

How to Serve Lasagna Soup

Serve Lasagna Soup with warm, crusty bread or garlic bread for dipping. A fresh salad or roasted vegetables pairs perfectly to round out the meal.

How to Store and Reheat

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: For best results, freeze the soup base without the pasta, as pasta can become mushy when reheated. Add freshly cooked pasta when reheating.
  • Reheating: Warm the soup on the stovetop over low heat, adding water or broth to restore the desired consistency.

Tips to Make Lasagna Soup

  1. Avoid Overcooking Pasta: Add the pasta closer to serving time to keep it al dente.
  2. Cheese Topping Variations: Use your favorite cheese blends, such as provolone or fontina, for a unique twist.

Variations

  • Vegetarian Version: Substitute ground beef with plant-based crumbles or add hearty vegetables like mushrooms and zucchini.
  • Spicy Kick: Add red pepper flakes or diced jalapeños for heat.
  • Gluten-Free: Use gluten-free pasta to make the soup suitable for gluten-free diets.

1. Can I make this soup ahead of time?

Yes! Prepare the soup base and add the pasta just before serving to keep it firm.

2. What other pasta shapes can I use?

You can use lasagna noodles broken into pieces, penne, or rotini for a similar effect.

3. Can I use turkey instead of beef?

Absolutely! Ground turkey or chicken works well as a leaner alternative to beef.

Lasagna Soup combines the cozy, comforting flavors of lasagna with the convenience of a one-pot meal. It’s easy to make, versatile, and perfect for feeding a crowd.

Related Posts

Lasagna Soup

Print Recipe Pin Recipe

Ingredients
  

  • For the Soup:
  • 1 –2 tbsp olive oil or preferred oil
  • 1 lb ground beef
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 15 oz can diced tomatoes (with juice)
  • 1 15 oz can tomato sauce (or tomato purée)
  • 3 oz tomato paste about ¼ cup
  • 4 cups chicken broth
  • 1 –2 cups water adjust for desired consistency
  • 1 tbsp Italian seasoning
  • 1 tsp sea salt or more to taste
  • Black pepper to taste
  • 8 oz bowtie pasta uncooked or other small pasta shapes
  • Suggested Toppings:
  • ½ cup ricotta cheese
  • 2 oz mozzarella cheese shredded (about ½ cup)
  • ¼ cup Parmesan cheese shaved, shredded, or freshly grated
  • ¼ cup fresh parsley chopped

Instructions
 

  • Cook the Base
  • Heat the olive oil in a large pot over medium heat.
  • Add diced onion and sauté until soft, about 3–4 minutes.
  • Stir in minced garlic and cook for 1 minute until fragrant.
  • Add the ground beef and cook until browned, breaking it up with a wooden spoon. Drain excess grease if necessary.
  • Add Tomatoes and Seasoning
  • Stir in the diced tomatoes, tomato sauce, and tomato paste. Mix well.
  • Pour in the chicken broth and water. Add Italian seasoning, salt, and pepper. Stir to combine.
  • Simmer the Soup
  • Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 15–20 minutes to allow the flavors to meld.
  • Cook the Pasta
  • Add the uncooked bowtie pasta to the simmering soup.
  • Cook for 8–10 minutes, stirring occasionally, until the pasta is tender. Add water to reach your desired consistency if the soup thickens too much.
  • Prepare the Toppings
  • Mix ricotta cheese, shredded mozzarella, and grated Parmesan in a small bowl to create a creamy topping.
  • Serve
  • Ladle the soup into bowls.
  • Top each serving with a dollop of the cheese mixture and garnish with fresh parsley. Serve hot and enjoy!

Leave a Comment

Recipe Rating