Lasagna Soup
This Lasagna Soup is the perfect way to enjoy the flavors of lasagna without all the work. It’s comforting, cheesy, and so easy to make. Whether you’re making it for a weeknight dinner or meal prepping for the week, it’s sure to be a hit! Enjoy!
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
- 3 ounces tomato paste about ¼ cup
- 4 cups chicken broth
- 1-2 cups water as needed
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt or more to taste
- Black pepper to taste
- 8 ounces uncooked bowtie pasta
- ½ cup ricotta cheese
- 2 ounces mozzarella cheese shredded (about ½ cup)
- ¼ cup Parmesan cheese shaved or grated
- ¼ cup fresh parsley chopped (for garnish)
Instructions
- Sauté the ground beef and vegetables: In a large soup pot, heat olive oil over medium-high heat. Add the ground beef, onion, and garlic, and sauté until the beef is cooked through, about 7-8 minutes. Drain any excess fat if necessary.
- Add tomatoes and broth: Stir in the diced tomatoes (with juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and pepper. Bring the soup to a boil.
- Cook the pasta: Once boiling, reduce the heat to a simmer and stir in the uncooked pasta. Cook for 10-15 minutes, stirring frequently until the pasta is tender. Add water or broth if needed to adjust the consistency.
- Serve: Ladle the soup into bowls and top with ricotta, mozzarella, Parmesan, and fresh parsley.
Notes
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