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!
Servings: 12 cups
Calories: 195kcal
Ingredients
Soup Base:
- 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
Sauté the Base
- 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.
Simmer the Soup
- 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, until the pasta is cooked to your liking.
- Adjust the soup’s consistency by adding more water or broth, if needed.
Serve with Toppings
- Serve with ricotta, mozzarella, and Parmesan, either stirred into the soup or 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 consistency, since the noodles will absorb liquid over time.
Notes
Best Pasta Options: Use sturdy pasta like bowtie, macaroni, rigatoni, or penne, as lasagna noodles tend to break apart after a couple of days.
Meat Variations: Substitute ground beef with ground turkey or Italian sausage for a different flavor.
Thicker Broth: Use canned crushed tomatoes instead of diced tomatoes for a thicker consistency.
Tomato Sauce Substitute: If you don’t have canned tomato products, replace them with a 24-ounce jar of marinara sauce and 1 cup of water.
Pressure Cooker Instructions
Select "Sauté" mode and heat the 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 consistency with additional water or broth, if needed. Follow the serving instructions above.