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Lasagna Soup Recipe with Pasta and Cheese Recipe

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4.2 from 24 reviews

A hearty and comforting Lasagna Soup featuring ground beef, bowtie pasta, and a rich tomato broth, topped with ricotta, mozzarella, and parmesan cheeses. This Italian-American recipe is cooked on the stovetop, delivering the flavors of traditional lasagna in a cozy, easy-to-make soup perfect for any occasion.

  • Total Time: 45 minutes
  • Yield: 12 cups

Ingredients

Main Ingredients

  • 1-2 tablespoons Olive Oil
  • 1 pound Ground Beef
  • 1 large Onion, diced
  • 4 cloves Garlic, minced
  • 1 (15-ounce can) Diced Tomatoes, with juice
  • 1 (15-ounce can) Tomato Sauce or tomato puree
  • ⅓ cup Tomato Paste (about half of a 6-ounce can)
  • 4 cups Chicken Broth
  • 1-2 cups Water, to adjust consistency
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Sea Salt, or more as needed
  • Black Pepper, to taste
  • 8 ounces Bowtie Pasta (uncooked)

Toppings

  • ½ cup Ricotta Cheese
  • 2 ounces Mozzarella Cheese, shredded (about ½ cup)
  • ¼ cup Parmesan Cheese, shaved, shredded, or fresh grated
  • ¼ cup Fresh Parsley, chopped

Instructions

  1. Heat the pot: Warm a 4.5 quart soup pot over medium-high heat and add olive oil, heating until shimmering to prepare for sautéing.
  2. Cook the beef mixture: Add ground beef, diced onions, and minced garlic to the pot and sauté until the beef is fully cooked through, stirring occasionally. Drain excess fat if necessary to keep the soup from becoming greasy.
  3. Add tomato components and seasonings: Stir in diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, black pepper, and uncooked bowtie pasta ensuring everything is well combined.
  4. Bring to boil and simmer: Increase heat to high and bring the soup to a boil. Then reduce heat to medium and simmer for 15 minutes until the pasta is cooked to your liking, stirring frequently to prevent sticking or burning.
  5. Adjust consistency: Gradually add water or extra broth to reach your desired soup thickness, balancing heartiness with brothiness as preferred.
  6. Serve with cheese and parsley: Either stir in the ricotta, mozzarella, and parmesan cheeses after the soup cools slightly or serve the cheeses alongside the soup. Garnish with fresh parsley before serving for a fresh and colorful finish.
  7. Storage and reheating: Cool the soup completely and store it in an airtight container in the refrigerator for up to five days or freeze for up to 90 days. Reheat gently, adding extra water or broth as needed to restore soup consistency after the noodles absorb liquid.

Notes

  • You can adjust the type of pasta if desired, but bowtie pasta works best for texture and holding sauces.
  • For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth.
  • Adding freshly grated parmesan just before serving enhances flavor and gives the soup richness.
  • Be sure to stir the soup frequently while simmering to prevent the pasta from sticking to the pot.
  • Leftover soup thickens as it cools; adding broth when reheating restores the perfect consistency.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://ellarecipe.com/lasagna-soup-recipe-with-pasta-and-cheese-recipe/