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Lasagna Soup

This delicious and comforting lasagna soup is an easy, one-pot meal that captures all the flavors of classic lasagna with less effort. It’s hearty, saucy, and perfect for family dinners. With tender pasta, a rich tomato broth, and a cheesy topping, this soup is sure to be a hit!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: Italian
Servings: 12
Calories: 195kcal

Ingredients

For the Soup:

  • 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 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
  • Use sturdy pasta like bowtie, macaroni, rigatoni, or penne, as lasagna noodles tend to break apart by the second or third day.
  • Substitute ground beef with ground turkey or Italian sausage for a different flavor.
  • For a thicker broth, you can use canned crushed tomatoes instead of diced tomatoes.
  • If you don’t have canned tomato products on hand, replace them with a 24-ounce jar of marinara sauce and 1 cup of water.
  • 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.