Ingredients
Scale
- 1–2 tablespoons Olive Oil: For sautéing and adding a touch of flavor.
- 1 pound Lean Ground Beef: The base protein for the soup; feel free to substitute with ground turkey or chicken for a lighter option.
- 1 large Onion, diced: Adds sweetness and depth to the soup.
- 4 cloves Garlic, minced: Provides a robust, aromatic flavor.
- 1 (15-ounce) can Diced Tomatoes: Adds texture and a fresh tomato taste.
- 1 (15-ounce) can Tomato Sauce or Tomato Puree: Creates a rich tomato base.
- ½ (6-ounce) can Tomato Paste: Intensifies the tomato flavor and thickens the soup.
- 4 cups Chicken Broth: Provides a savory foundation; substitute with vegetable broth for a vegetarian version.
- 1–2 cups Water, as needed: Adjusts the consistency of the broth to your preference.
- 1 tablespoon Italian Seasoning: A blend of herbs like oregano, basil, and thyme that adds classic Italian flavors.
- 1 teaspoon Sea Salt: Enhances all the flavors in the soup.
- Black Pepper to taste: Adds a touch of heat and spice.
- 8 ounces Bowtie Pasta (uncooked): Gives the soup its lasagna-like texture; feel free to use any pasta shape you like.
Lasagna Soup Toppings
- ½ cup Ricotta Cheese: Adds creaminess and a mild flavor.
- 2 ounces Mozzarella Cheese, shredded (about ½ cup): Melts beautifully, providing that classic cheesy pull.
- ¼ cup Parmesan Cheese, shaved, shredded, or freshly grated: Offers a salty, nutty contrast.
- ¼ cup Fresh Parsley, chopped: Brightens the dish with color and a fresh, herbal note.
Instructions
- Heat the Oil: Start by heating a large soup pot over medium-high heat. Add 1-2 tablespoons of olive oil and wait until it shimmers. This ensures the oil is hot enough to properly sauté the ingredients.
- Cook the Ground Beef, Onions, and Garlic: Add the lean ground beef, diced onion, and minced garlic to the pot. Sauté until the beef is fully cooked and the onions are soft and translucent, stirring frequently to prevent sticking. If there is excess fat, drain it carefully to keep the soup from becoming too greasy.
- Add the Tomatoes and Broth: Stir in the diced tomatoes, tomato sauce, tomato paste, chicken broth, and Italian seasoning. Season with sea salt and black pepper to taste. Mix well to combine all ingredients thoroughly.
- Bring to a Boil and Add the Pasta: Increase the heat to high and bring the soup to a boil. Add the uncooked bowtie pasta, then reduce the heat to a medium simmer. Let the soup cook for 10 to 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot.
- Adjust the Broth: As the pasta cooks, it will absorb some of the broth. Add water in small amounts to reach your desired consistency. Continue simmering until the pasta is tender to your liking.
- Serve with Toppings: Once the soup is ready, ladle it into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of mozzarella, a handful of Parmesan, and a touch of fresh parsley. Serve warm and enjoy!
Notes
Serving and Presentation Tips
Serve the soup in wide, shallow bowls to display the hearty ingredients and vibrant colors. Garnish with a sprinkle of fresh parsley for a pop of green, and offer extra cheese on the side for those who like their soup extra cheesy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner