Lasagna Soup with Bow Tie Pasta
A hearty and comforting one-pot lasagna soup made with bow tie pasta, rich tomato broth, ground beef, and melty cheese. A fast, flavorful dinner ready in under 45 minutes.
Equipment
- - Large soup pot (4.5 qt or larger)
- Wooden spoon or spatula
- Ladle
Ingredients
- - **For the Soup:**
- - 1–2 tbsp olive oil
- - 1 lb ground beef 80/20 or 85/15
- - 1 large yellow onion diced
- - 4 garlic cloves minced
- - 1 can 15 oz diced tomatoes, undrained
- - 1 can 15 oz tomato sauce or puree
- - 1/3 cup tomato paste half a 6 oz can
- - 4 cups chicken broth
- - 1–2 cups water as needed
- - 1 tbsp Italian herb blend
- - 1 tsp sea salt or more to taste
- - Ground black pepper to taste
- - 8 oz uncooked bow tie pasta
- - **For Serving:**
- - 1/2 cup ricotta cheese
- - 1/2 cup shredded mozzarella cheese
- - 1/4 cup grated parmesan cheese
- - 1/4 cup chopped fresh parsley
Instructions
- **Brown the Beef:** Heat oil in a large pot over medium-high heat. Add ground beef, onion, and garlic. Cook until beef is browned and onion is soft. Drain excess fat.
- **Add Base Ingredients:** Stir in diced tomatoes, tomato sauce, tomato paste, broth, 1 cup water, Italian seasoning, salt, and pepper.
- **Cook Pasta:** Bring soup to a boil. Add uncooked bow tie pasta. Reduce to a simmer and cook 10–12 minutes, stirring occasionally. Add more water if needed.
- **Add Cheese & Serve:** Remove from heat. Stir in ricotta, mozzarella, and parmesan (or add to individual bowls). Garnish with fresh parsley and serve hot.
Notes
- Cook pasta separately if you plan to freeze leftovers.
- Ground turkey or sausage works well as a beef substitute.
- Add veggies like mushrooms or spinach for extra nutrition.
- Ground turkey or sausage works well as a beef substitute.
- Add veggies like mushrooms or spinach for extra nutrition.