Lasagna Soup
This hearty and flavorful lasagna soup captures all the comforting flavors of traditional lasagna in an easy, one-pot dish. It’s perfect for weeknight dinners or when you’re craving a cozy meal with less prep time than a baked lasagna.
Servings: 12
Calories: 195kcal
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 (do not drain)
- 1 15-ounce can tomato sauce or tomato puree
- 3 ounces tomato paste about ¼ cup
- 4 cups chicken broth
- 1-2 cups water or more as needed to adjust consistency
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt or more to taste
- Black pepper to taste
- 8 ounces bowtie pasta uncooked; see notes for substitutions
Suggested toppings:
- ½ cup ricotta cheese
- 2 ounces mozzarella cheese shredded (about ½ cup)
- ¼ cup Parmesan cheese shaved, shredded, or grated
- ¼ cup fresh parsley chopped
Instructions
- Heat a 4.5-quart soup pot over medium-high heat. Add the olive oil and heat until shimmering.
- Add the ground beef, onions, and garlic. Sauté until the beef is cooked through, stirring as needed. Drain excess fat if necessary.
- Stir in the diced tomatoes (with their juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and uncooked pasta.
- Increase the heat to high and bring the soup to a boil.
- Reduce the heat to medium and simmer the soup for 10-15 minutes, stirring frequently to prevent the pasta from sticking together, until the pasta is cooked to your liking.
- Adjust the soup's consistency by adding more water or broth, if needed.
- Serve with toppings of your choice: either stir the ricotta, mozzarella, and Parmesan into the entire soup or serve them on the side for individual servings. Garnish with fresh parsley.
Storage Instructions:
- Allow the soup to cool completely before refrigerating in an airtight container for up to 5 days.
- For freezing, store in a freezer-safe container for up to 90 days (or longer if vacuum sealed).
Reheating Instructions:
- When reheating, add small amounts of water or broth as needed to adjust the consistency, as the noodles will absorb some of the broth during storage.
Notes
For a gluten-free option, substitute the pasta with gluten-free varieties or zucchini noodles.
The soup thickens as it sits—add extra broth or water when reheating to adjust the consistency.
Customize toppings by adding fresh basil or a dollop of sour cream for extra creaminess.
Pressure Cooker Instructions: Select "Sauté" mode and heat olive oil in the pressure cooker.
Add the ground beef, onions, and garlic; sauté until cooked through. Drain excess fat, then deglaze the pot with a splash of broth. Press "Cancel."
Stir in the diced tomatoes, tomato sauce, tomato paste, broth, Italian seasoning, salt, pepper, and pasta.
Secure the lid and set the valve to "Sealing." Pressure cook on high for 1 minute. For al dente pasta, perform a quick release. For softer pasta, allow natural release for 10 minutes before opening the lid.
Stir the soup and adjust the consistency with additional water or broth, if needed. Follow the serving instructions above.
The soup thickens as it sits—add extra broth or water when reheating to adjust the consistency.
Customize toppings by adding fresh basil or a dollop of sour cream for extra creaminess.
Pressure Cooker Instructions: Select "Sauté" mode and heat olive oil in the pressure cooker.
Add the ground beef, onions, and garlic; sauté until cooked through. Drain excess fat, then deglaze the pot with a splash of broth. Press "Cancel."
Stir in the diced tomatoes, tomato sauce, tomato paste, broth, Italian seasoning, salt, pepper, and pasta.
Secure the lid and set the valve to "Sealing." Pressure cook on high for 1 minute. For al dente pasta, perform a quick release. For softer pasta, allow natural release for 10 minutes before opening the lid.
Stir the soup and adjust the consistency with additional water or broth, if needed. Follow the serving instructions above.