Can I make Lasagna Soup in advance?

Yes, you can! Lasagna soup stores well in the fridge for up to 5 days. If you’re planning to make it ahead, let it cool completely before storing it in an airtight container. The soup also freezes wonderfully, so feel free to double the recipe and freeze some for later! Just remember to add a bit more broth or water when reheating, as the pasta will absorb some of the liquid.

Can I use a different type of pasta?

Absolutely! While bowtie pasta is my favorite for this recipe, you can use any small pasta shape you like, such as elbow macaroni, penne, or rotini. Just keep in mind that the cooking time may vary depending on the type of pasta you choose.

Can I make this Lasagna Soup vegetarian?

Yes! To make the soup vegetarian, simply swap the ground beef for a plant-based protein like lentils, crumbled tempeh, or even a mixture of mushrooms for added texture. You can also use vegetable broth instead of chicken broth to keep it entirely plant-based.

How can I make this soup spicier?

If you like a bit of heat, add red pepper flakes, a chopped jalapeño, or even a bit of hot sauce when cooking the beef. You can adjust the amount to your preferred spice level. For even more heat, try adding spicy sausage or a dash of cayenne pepper!

Can I add more veggies to the soup?

Definitely! Lasagna soup is super versatile, so feel free to add more vegetables. Try adding spinach, zucchini, or mushrooms for extra flavor and nutrition. You can sauté them with the onions and garlic at the start for the best flavor.

Lasagna Soup Perfect for Cozy Family Dinners

Description

A comforting and easy-to-make soup with all the flavors of lasagna—rich tomato sauce, seasoned ground beef, and melted cheese—all in one cozy bowl. It’s hearty, filling, and perfect for busy weeknights.

Ingredients

Scale

1 tablespoon olive oil
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes (with juices)
1 (8 ounce) can tomato sauce
2 tablespoons tomato paste
4 cups chicken broth
8 ounces bowtie pasta (or any small pasta)
1 tablespoon Italian seasoning
Salt and pepper to taste
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil in a large pot over medium-high heat. Add ground beef, diced onion, and minced garlic. Sauté until the beef is fully cooked and browned, breaking it up as it cooks. Drain excess fat if needed.
Stir in the diced tomatoes (with juices), tomato sauce, tomato paste, and chicken broth. Bring the mixture to a boil.
Once boiling, add the pasta and Italian seasoning. Reduce heat to a simmer, and cook for 10-15 minutes, stirring occasionally until the pasta is al dente.
If the soup thickens too much, add more broth or water to reach your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
Remove from heat and stir in the ricotta, mozzarella, and Parmesan cheeses. You can either mix them into the soup for a creamy texture or serve them on the side for guests to add themselves.
Garnish with fresh parsley and serve hot. Enjoy!

Notes

This soup is versatile! You can swap out the ground beef for ground turkey, chicken, or sausage. Add extra veggies like spinach or zucchini to make it even heartier.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 28g
Cholesterol: 60mg