Lasagna Soup
15 min
Prep Time
30 min
Cook Time
45 min
Total Time
8
Servings
Ingredients
- 1-2 tablespoons olive oil
- 1 pound ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 (15 oz) can diced tomatoes, with juice
- 1 (15 oz) can tomato sauce
- ⅓ cup tomato paste (about ½ of a 6 oz can)
- 4 cups chicken broth
- 1-2 cups water (as needed)
- 1 tablespoon Italian seasoning
- 1 teaspoon salt (or to taste)
- Black pepper, to taste
- 8 ounces bowtie pasta (or similar sturdy pasta)
Toppings:
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add ground beef, onion, and garlic. Cook until beef is browned and onions are softened. Drain excess fat if needed.
- Stir in diced tomatoes (with juice), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and pepper.
- Add uncooked bowtie pasta and bring to a boil. Reduce heat and simmer for 10-15 minutes, stirring occasionally, until pasta is tender. Add water or more broth as needed to reach desired consistency.
- Remove from heat. Serve with a dollop of ricotta, shredded mozzarella, Parmesan, and fresh parsley on top. Or stir the cheeses into the soup if preferred.