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Easy Lasagna Soup Recipe

Easy Lasagna Soup

This easy lasagna soup recipe captures all the beloved flavors of classic lasagna—rich meat sauce, creamy cheese, and tender pasta—in a simple, one-pot soup. It's a perfect comfort food meal for a busy weeknight, delivering the deep, layered taste of lasagna without the fuss and layering. The soup is finished with a dollop of a ricotta-mozzarella mixture that melts in for the perfect cheesy touch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 169
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1-2 tablespoons Olive Oil (or preferred oil)
  • 1 pound Ground Beef
  • 1 large Onion (diced)
  • 4 cloves Garlic (minced)
  • 1 (15-ounce can) Diced Tomatoes (don't drain)
  • 1 (15-ounce can) Tomato Sauce (or tomato puree)
  • 1/3 cup Tomato Paste (about half of a 6-ounce can)
  • 4 cups Chicken Broth
  • 1-2 cups Water (to adjust consistency)
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Sea Salt (or more as needed to adjust flavor)
  • Black Pepper (to taste)
  • 8 ounces Bowtie Pasta (uncooked) (or similar sturdy pasta)
  • 1/2 cup Ricotta Cheese
  • 2 ounces Mozzarella Cheese (shredded, about 1/2 cup)
  • 1/4 cup Parmesan Cheese (shaved, shredded, or fresh grated)
  • 1/4 cup Fresh Parsley (chopped)

Equipment

  • Large pot or Dutch oven
  • spoon
  • small bowl

Method
 

Instructions
  1. Brown the Beef and Aromatics: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and diced onion, breaking the meat apart with a spoon. Cook until the beef is browned and the onion has softened, about 5-7 minutes. Drain off any excess grease. Stir in the minced garlic and cook for another minute until fragrant.
  2. Build the Tomato Base: Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This deepens the tomato flavor. Add the diced tomatoes (with their juice) and the tomato sauce.
  3. Simmer the Soup: Pour in the chicken broth and 1 cup of water. Add the Italian seasoning, sea salt, and a few grinds of black pepper. Stir everything together, bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to meld.
  4. Cook the Pasta: Uncover the pot, increase the heat to medium, and bring the soup back to a gentle boil. Stir in the uncooked bowtie pasta. Cook for about 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking. If the soup becomes too thick, add the remaining cup of water.
  5. Prepare the Cheese Topping: While the pasta cooks, mix the ricotta cheese, shredded mozzarella, and grated Parmesan in a small bowl.
  6. Serve: Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta cheese mixture and a sprinkle of fresh parsley before serving.

Notes

Taste and adjust seasoning before serving. Cook pasta just to al dente to avoid it becoming mushy. For make-ahead, prepare the soup base and cook the pasta separately just before serving. The soup base can be refrigerated for up to 3 days or frozen (without pasta) for up to 3 months. You can substitute ground beef with Italian sausage, ground turkey, or chicken. Add vegetables like carrots, celery, or spinach for extra nutrition.