Easy Lasagna Soup Recipe
This easy lasagna soup recipe delivers all the cozy flavors of classic lasagna in one pot with no layering required. It’s made with sturdy bowtie pasta, so it's easier to serve, holds up well for leftovers, and travels well.
Servings: 12 cups
Calories: 169kcal
Equipment
- 4.5-quart Dutch oven or stockpot or 6-quart pressure cooker
Ingredients
This amount yields 12 cups
- 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
- ⅓ 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 Salt or more as needed to adjust flavor
- Black Pepper to taste
- 8 ounces Bowtie Pasta (uncooked) or similar sturdy pasta * see footnote
Suggested toppings: You can measure these with your ❤️
- 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
See recipe footnotes for pressure cooker instructions
- Heat a 4.5-quart soup pot over medium-high heat. Add OLIVE OIL and heat until shimmering.
- Add GROUND BEEF, ONIONS, and GARLIC. Sauté until the beef is cooked through, stirring as needed. Drain excess fat, if needed.
- Stir in TOMATOES (with their juice), TOMATO SAUCE, TOMATO PASTE, BROTH, ITALIAN SEASONING, SALT, PEPPER, and PASTA NOODLES.
- Increase the heat to HIGH and bring the soup to a boil.
- Reduce heat to a medium simmer and cook soup for 10 to 15 minutes until the pasta is cooked to your liking, stirring frequently to prevent the pasta from sticking together.At this point you can add WATER or more broth in small amounts to adjust the soup consistency to your liking.
- Serving options: 1) Add the RICOTTA, MOZZARELLA, and PARMESAN to the whole soup after it cools slightly; or 2) Serve the cheeses on the side and add it to individual servings. Garnish with FRESH PARSLEY.
- To store: Cool completely and refrigerate in an airtight container up to 5 days or up to 90 days in the freezer (or more if vacuum sealed).To reheat: Add more water or broth as desired because the noodles will have absorbed much of the broth.
Video
Notes
Pasta options: Sturdy shapes like bowtie, macaroni, rigatoni, or penne hold up best for leftovers and reheating. You can also use lasagna noodles broken into pieces, but they soften more quickly, so I recommend enjoying the soup within a day or two.
Protein swaps: Any ground meat can be substituted for ground beef using the same cooking method.
Tomato texture: For a thicker tomato soup-style broth, use canned crushed tomatoes instead of diced tomatoes.
Marinara shortcut: If you don’t have the individual canned tomato products on hand, a 24-ounce jar of marinara sauce plus about one cup of water works well as a simple substitute.
Reheating tips: When reheating, add small amounts of broth or water as needed since the pasta continues to absorb liquid even after the soup has cooled.
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Pressure Cooker Instructions
Select Sauté and heat the olive oil in the cooker. Add the ground beef, onion, and garlic, and cook until the beef is browned. Drain excess fat, then deglaze the pot with a small splash of broth and press Cancel. Stir in the tomatoes, tomato sauce, tomato paste, broth, seasonings, and pasta. Secure the lid, set the valve to Sealing, and pressure cook on High for 1 minute. For al dente pasta, use a quick release. For softer pasta, allow a natural release for about 10 minutes. Open the lid, stir, and adjust the consistency with water if needed. Serve as directed above. Note: If doubling the recipe, use an 8- or 10-quart pressure cooker to safely accommodate the volume.Nutrition
Serving: 1cup | Calories: 169kcal | Carbohydrates: 5g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 35mg | Sodium: 378mg | Potassium: 295mg | Fiber: 1g | Sugar: 2g | Vitamin A: 309IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 1mg