I’ve transformed the beloved layers of traditional lasagna into a soul-warming soup that delivers all the classic flavors in a comforting bowl. This recipe marries the rich meat sauce, tender pasta, and creamy cheeses of traditional lasagna with the convenience of a one-pot meal. After perfecting this recipe through countless iterations, I can confidently say it captures the essence of homemade lasagna while being significantly easier to prepare.
Why This Recipe Works
The secret to this exceptional lasagna soup lies in building layers of flavor through proper ingredient sequencing and allowing the pasta to cook directly in the seasoned broth. This method infuses the pasta with flavor while its starches naturally thicken the soup to a silky consistency.
Ingredients
For the Soup Base
- 1-2 tablespoons olive oil
- 1 pound (450g) ground beef (80/20 lean-to-fat ratio)
- 1 large onion, finely diced (about 2 cups/300g)
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 (15-ounce/425g) can diced tomatoes with juice
- 1 (15-ounce/425g) can tomato sauce
- 3 ounces (¼ cup/75g) tomato paste
- 4 cups (950ml) chicken broth
- 1-2 cups (240-480ml) water
- 8 ounces (225g) bowtie pasta, uncooked
Seasonings
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
For the Cheese Topping
- ½ cup (125g) ricotta cheese
- 2 ounces (½ cup/60g) mozzarella cheese, shredded
- ¼ cup (25g) Parmesan cheese, freshly grated
- ¼ cup fresh parsley, finely chopped
Step-by-Step Instructions
Building the Base
- I begin by heating a 4.5-quart soup pot over medium-high heat, adding the olive oil until it shimmers.
- Next, I add the ground beef, diced onions, and minced garlic, breaking up the meat while it browns (about 8-10 minutes).
- Once the meat is cooked through, I drain excess fat if needed, leaving just enough for flavor.
Creating the Soup
- To the meat mixture, I add the diced tomatoes with their juice, tomato sauce, and tomato paste, stirring to combine.
- I pour in the chicken broth and stir in the Italian seasoning, salt, and pepper.
- Finally, I add the uncooked pasta, bringing everything to a boil.
- Reducing to a medium simmer, I cook for 10-15 minutes, stirring occasionally to prevent the pasta from sticking.
Final Assembly
- Once the pasta is perfectly al dente, I taste and adjust seasonings if needed.
- For serving, I either stir the cheeses directly into the pot or let everyone add their own toppings.
- A sprinkle of fresh parsley adds the perfect finishing touch.
Pro Tips for Success
- I’ve found that slightly undercooking the pasta ensures it won’t become mushy when reheated.
- For the best flavor, I recommend using freshly grated Parmesan rather than pre-grated cheese.
- Adding the cheese toppings individually allows everyone to customize their bowl.
Storage and Reheating
Storage Instructions:
- Refrigerator: Up to 5 days in an airtight container
- Freezer: Up to 90 days (longer if vacuum sealed)
Reheating Tips:
- Add extra broth or water when reheating, as the pasta will continue to absorb liquid.
- Warm slowly over medium heat, stirring occasionally.
- Add fresh cheese toppings after reheating.
Nutrition Information
Per Serving (serves 6):
- Calories: 425
- Protein: 28g
- Carbohydrates: 35g
- Fat: 20g
- Fiber: 4g
- Sodium: 890mg
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
This lasagna soup recipe proves that comfort food doesn’t need to be complicated to be delicious. It’s perfect for busy weeknights when you’re craving lasagna but don’t have time for the traditional layered version. The combination of tender pasta, seasoned meat, and rich tomato broth, topped with melty cheese, creates a satisfying meal that’s sure to become a family favorite.
