What is Lasagna Soup and how does it taste?
Lasagna Soup delivers the familiar comfort of layered lasagna in a spoonable format. Instead of stacking noodles, sauce, and cheeses, you simmer ground beef, onion, and garlic with tomatoes, tomato sauce, and tomato paste for a robust base, then add broth to create a slurpable texture. Bowtie pasta cooks directly in the pot, soaking up savory flavor. To finish, you crown each bowl with ricotta, mozzarella, and Parmesan so they melt into creamy pockets, just like the baked classic. The result tastes like Sunday supper, but cooks on a tight weeknight timeline with one pot and minimal cleanup.
Do I have to use bowtie pasta—or can I swap?
Bowtie (farfalle) holds up beautifully in Lasagna Soup because its shape traps sauce while staying pleasantly al dente. That said, you can use broken lasagna sheets for a more traditional look, or other short shapes like mafalda corta, rotini, or shells. If you switch pasta, watch the timing; different shapes can cook faster or slower. Always add pasta to a simmer and stir often to prevent sticking. Since pasta continues to absorb liquid after cooking, have extra broth or water ready to adjust consistency both at the end and when reheating leftovers.
“Pasta continues to absorb liquid; thin with hot broth when reheating.”
How do I keep the soup from getting too thick?
Because pasta releases starch and continues to drink up liquid as it rests, Lasagna Soup naturally thickens. Build in flexibility by starting with broth plus some water, then add more in small splashes as the pasta nears al dente. Keeping the pot at a lively simmer (not a rolling boil) helps the noodles cook evenly without breaking. If the soup thickens after you’ve added cheese, simply stir in hot water or broth until it flows easily from the ladle again. Adjust salt after thinning, since added liquid can dull seasoning slightly.
Can I make Lasagna Soup lighter or gluten-free?
Absolutely. For a lighter bowl, use 93% lean beef or swap ground turkey. Choose part-skim ricotta and use a modest hand with mozzarella; Parmesan packs big flavor in small amounts. To reduce sodium, pick low-sodium broth and no-salt-added tomatoes, then season at the end. For gluten-free Lasagna Soup, substitute a sturdy gluten-free short pasta and cook it a minute shy of tender to avoid mushiness. You can also simmer the soup without pasta and add cooked GF noodles to each bowl, which keeps texture perfect and reheats more consistently.
What’s the best way to add the cheeses?
You have two successful approaches. For the creamiest, unified texture, let the pot cool slightly off heat, then stir in ricotta, a handful of mozzarella, and Parmesan so they melt into the broth, making it extra lush. For the “dollop” experience, ladle soup into bowls and top each with ricotta, a shower of mozzarella, and Parmesan so you get melty pockets and stringy pulls. Either way, finish with fresh parsley for brightness. If you’re meal prepping, keep cheeses separate and add when serving to maintain the best texture over multiple days.
How do I store and reheat Lasagna Soup?
Cool the soup completely, then refrigerate in airtight containers for up to five days or freeze up to three months. Pasta will continue to absorb liquid, so expect a thicker texture later. When reheating, place the soup in a pot over medium-low heat and stir in broth or water until it loosens to your liking, tasting and adjusting salt as needed. If you froze the soup, thaw overnight in the fridge for best results. Add fresh cheese and parsley after reheating to revive the just-made look and flavor.
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Can I add veggies or make it vegetarian?
Yes—Lasagna Soup welcomes add-ins. Stir in chopped spinach or kale during the last minutes for color and nutrients, or sauté mushrooms, zucchini, or bell peppers with the onion for a heartier vegetable presence. To make a vegetarian version, swap the beef for diced mushrooms and an extra can of white beans or lentils for body, and use vegetable broth. The classic Italian seasoning, tomatoes, and cheeses ensure the soup remains deeply savory and satisfying, even without meat. A pinch of fennel seed can mimic sausage notes for added depth.
“For a deeper “lasagna” vibe, add a pinch of fennel seed with the Italian seasoning.”
What sides pair well with Lasagna Soup?
Keep it simple and classic: warm garlic bread, buttered sourdough, or a crisp green salad with lemony vinaigrette. For a heartier spread, add roasted broccoli or a tray of balsamic-glazed vegetables. If you’re serving a crowd, set up a topping bar with ricotta, mozzarella, Parmesan, parsley, and red pepper flakes so guests can customize bowls to taste. A drizzle of good olive oil and a final crack of black pepper before serving lend a trattoria vibe, turning a one-pot soup into a cozy, complete meal.
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Recipe: Lasagna Soup
- Total Time: 35 Minutes
- Yield: 10 Servings 1x
Description
All the flavors of classic lasagna—savory beef, tomatoes, herbs, and melty cheeses—turned into a hearty, one-pot soup that’s ready fast and freezer-friendly.
Ingredients
- Olive oil 1–2 tbsp
- Ground beef 1 lb
- Onion diced 1 large
- Garlic minced 4 cloves
- Diced tomatoes with juice 15 oz
- Tomato sauce 15 oz
- Tomato paste ⅓ cup
- Chicken broth 4 cups
- Water 1–2 cups as needed
- Italian seasoning 1 tbsp
- Sea salt 1 tsp or to taste
- Black pepper to taste
- Bowtie pasta uncooked 8 oz
- Ricotta cheese ½ cup
- Mozzarella shredded 2 oz
- Parmesan shaved or grated ¼ cup
- Fresh parsley chopped ¼ cup
Instructions
- Heat oil in a 4.5-quart pot until shimmering. Add beef, onion, and garlic; cook until beef is browned and crumbly; drain excess fat if needed.
- Stir in diced tomatoes, tomato sauce, tomato paste, broth, Italian seasoning, salt, pepper, and pasta. Bring to a boil, then reduce to a steady simmer.
- Cook 10–15 minutes, stirring often, until pasta is al dente; add water or more broth to loosen as needed.
- Serve with ricotta, mozzarella, and Parmesan stirred in or dolloped on individual bowls. Garnish with parsley.
Notes
- Pasta continues to absorb liquid; thin with hot broth when reheating.
- Swap ground turkey for a lighter bowl; add spinach in the last minutes for color.
- For a deeper “lasagna” vibe, add a pinch of fennel seed with the Italian seasoning.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Soup
- Method: Cook
- Cuisine: Comfort
Nutrition
- Serving Size: 1 Serving
- Calories: 370Kcal
- Fat: 14g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 23g
Keywords: Lasagna Soup
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