Description
Delicious and hearty Lasagna Soup that combines all the flavors of traditional lasagna in a comforting, easy-to-make soup perfect for any day.
Ingredients
Scale
Main Ingredients
- 1-2 tablespoons Olive Oil
- 1 pound Ground Beef
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 1 (15-ounce) can Diced Tomatoes, with juice
- 1 (15-ounce) can Tomato Sauce or tomato puree
- ⅓ cup Tomato Paste
- 4 cups Chicken Broth
- 1-2 cups Water, to adjust consistency
- 1 tablespoon Italian Seasoning
- 1 teaspoon Sea Salt, or more as needed
- Black Pepper, to taste
- 8 ounces Bowtie Pasta (uncooked)
Suggested Toppings
- ½ cup Ricotta Cheese
- 2 ounces Mozzarella Cheese, shredded (about ½ cup)
- ¼ cup Parmesan Cheese, shaved, shredded, or fresh grated
- ¼ cup Fresh Parsley, chopped
Instructions
- Heat Oil: Heat a 4.5 quart soup pot over medium-high heat and add the olive oil, heating it until shimmering.
- Sauté Beef and Aromatics: Add ground beef, diced onions, and minced garlic to the pot. Sauté until the beef is cooked through, stirring as needed. Drain any excess fat if necessary.
- Add Tomato Ingredients and Broth: Stir in the diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, black pepper, and uncooked bowtie pasta.
- Bring to Boil: Increase heat to high and bring the soup to a boil.
- Simmer Pasta: Reduce heat to a medium simmer and cook for 15 minutes, stirring frequently to prevent pasta from sticking, until the pasta is cooked to your liking.
- Adjust Consistency: Add water or more broth in small amounts to achieve desired soup consistency.
- Serve with Cheese and Parsley: Either stir in ricotta, mozzarella, and parmesan into the entire soup after it cools slightly or serve cheeses on the side for individual servings. Garnish with fresh parsley.
- Store Leftovers: Cool completely and refrigerate in an airtight container up to 5 days or freeze up to 90 days.
- Reheat: Reheat with additional water or broth as needed since noodles absorb broth over time.
Notes
- Use sturdy pasta like bowtie, macaroni, rigatoni, or penne; avoid lasagna noodles as they break down quickly in leftovers.
- Substitute ground beef with ground turkey or Italian sausage using the same cooking instructions.
- For a thicker broth, use canned crushed tomatoes instead of diced tomatoes.
- If you lack canned tomato products, replace with 24 ounces marinara sauce and 1 cup water.
- When reheating leftovers, add water or broth gradually because noodles soak up liquid after cooling.
- Pressure cooker adaptation: Sauté beef, onions, garlic in olive oil, deglaze with broth, add remaining ingredients and pasta, pressure cook for 1 minute on high, quick release for al dente or natural release for softer pasta, then adjust consistency and serve.
- When doubling the recipe for pressure cooker, use an 8 or 10-quart cooker for adequate space.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
