Lasagna Soup
A comforting and delicious twist on classic Italian lasagna, Lasagna Soup combines all the flavors in a delightful broth, perfect for busy families.
Ingredients
For the Soup Base
- 1 tablespoon Olive Oil For sautéing
- 1 pound Ground Beef Can substitute with ground turkey or chicken
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 1 can Diced Tomatoes, undrained 15-ounce can
- 1 can Tomato Sauce or Tomato Puree 15-ounce can
- ⅓ cup Tomato Paste About half of a 6-ounce can
- 4 cups Chicken Broth Can substitute with vegetable broth for vegetarian version
- 1-2 cups Water To adjust soup consistency
- 1 tablespoon Italian Seasoning
- 1 teaspoon Sea Salt Or to taste
- to taste Black Pepper
For Serving
- 8 ounces Bowtie Pasta, uncooked Can be substituted with gluten-free pasta
- ½ cup Ricotta Cheese
- 2 ounces Mozzarella Cheese, shredded
- ¼ cup Parmesan Cheese, shaved or shredded
- ¼ cup Fresh Parsley, chopped For garnish
Instructions
Cooking the Soup
- Heat olive oil in a soup pot over medium-high heat.
- Sauté ground beef, onions, and garlic until beef is cooked through; drain excess fat if needed.
- Stir in diced tomatoes, tomato sauce, tomato paste, broth, and the spices.
- Add the uncooked bowtie pasta to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes until the pasta is cooked to al dente.
- Adjust the consistency by adding water or broth as needed.
- Serve and top with Ricotta, Mozzarella, Parmesan cheese, and fresh parsley for garnish.
Notes
Refrigerate leftovers for up to 5 days or freeze for longer storage, adding more liquid when reheating.