Lasagna Soup
Lasagna soup brings all the comforting flavors of classic lasagna in a cozy, one-pot meal. With rich tomato broth, tender pasta, and melty cheese, it’s perfect for a quick, hearty dinner.
This easy recipe captures the essence of lasagna without the assembly, using either an Instant Pot or stove. It’s saucy, savory, and family-approved—ideal for busy weeknights.
Essential Ingredients for Lasagna Soup
- Olive Oil – Adds richness and helps sauté the beef and aromatics.
- Lean Ground Beef – The base for hearty, flavorful meatiness.
- Onion – Sweet and aromatic, it forms a flavor foundation.
- Garlic – Adds a robust depth that enhances the Italian flavors.
- Diced Tomatoes – Provides a chunky texture and slight acidity.
- Tomato Sauce & Paste – These thicken the broth and intensify the tomato flavor.
- Chicken Broth – Lightens the soup and balances out the tomato base.
- Italian Seasoning – A blend of herbs that brings authentic lasagna flavor.
- Bowtie Pasta – Holds its shape well in soup, mimicking the essence of lasagna noodles.
- Ricotta, Mozzarella, Parmesan – The trifecta of cheeses that make this soup irresistibly creamy.
Quick and Simple Steps for Lasagna Soup
- Sauté olive oil, beef, onions, and garlic in a soup pot until the meat is browned and cooked through.
- Add diced tomatoes, tomato sauce, tomato paste, chicken broth, and Italian seasoning. Stir in the uncooked pasta.
- Simmer the soup for 10-15 minutes until the pasta is tender.
- Adjust the broth with water as needed, then serve warm with a topping of ricotta, mozzarella, parmesan, and fresh parsley.
Recipe Tips for Perfect Lasagna Soup
If you want a richer flavor, swap the ground beef for Italian sausage, or try ground turkey for a lighter version. For a thicker broth, use crushed tomatoes instead of diced. The soup will naturally thicken as it cools because the pasta continues to absorb the broth—just add extra broth or water to adjust to your preferred consistency.
For a quicker prep time, marinara sauce can be substituted for tomato sauce and paste, streamlining the ingredients without sacrificing flavor.
Storing Your Lasagna Soup Leftovers
To store, let the soup cool completely before refrigerating in an airtight container for up to 5 days. If you freeze it, ensure it’s sealed well to keep fresh for up to 3 months. When reheating, be sure to add a splash of broth or water, as the noodles will have absorbed much of the liquid.
Enjoy a comforting bowl of lasagna soup that’s perfect for the family and easy enough for any night of the week!
Lasagna Soup
Ingredients
- 1 large onion diced
- 4 cloves garlic minced
- 1 pound lean ground beef
- 1 15-ounce can diced tomatoes, undrained
- 1-2 tablespoons olive oil
- ½ 6-ounce can tomato paste
- 1 15-ounce can tomato sauce or puree
- 4 cups chicken broth
- 8 ounces bowtie pasta uncooked
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- Black pepper to taste
- 1-2 cups water as needed for broth adjustment
- ½ cup ricotta cheese
- 2 ounces mozzarella cheese shredded
- ¼ cup Parmesan cheese freshly grated or shaved
- ¼ cup fresh parsley chopped
Instructions
- Heat a soup pot over medium-high heat and add the olive oil until it shimmers.
- Sauté the ground beef, diced onions, and minced garlic until the beef is fully cooked, stirring occasionally. Drain any excess fat, if necessary.
- Mix in the diced tomatoes, tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, black pepper, and uncooked pasta.
- Turn the heat to high and bring the soup to a boil, then reduce it to a medium simmer.
- Let the soup cook for 10 to 15 minutes, stirring periodically, until the pasta reaches your desired tenderness.
- Gradually add water to adjust the broth consistency, if needed.
- Once done, remove from the heat and serve immediately.
- Serving Instructions
- Ladle the soup into bowls and garnish each serving with a dollop of ricotta cheese, a sprinkle of mozzarella, Parmesan, and fresh parsley.
Notes
Opt for sturdy pasta shapes like macaroni, rigatoni, or penne for this soup. Bowtie pasta works best, but lasagna noodles may overcook in a pressure cooker.
Swap diced tomatoes with crushed tomatoes for a heartier broth.
As the soup cools, it will thicken due to the noodles absorbing the liquid. Simply add extra broth or water to thin it out as needed.
You can replace the canned tomato products with 24 ounces of marinara sauce and 1 cup of water for either cooking method. If using a pressure cooker, you might need an additional cup of water after cooking to adjust the consistency.