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
Scale
- 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