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Lasagna Soup

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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!