Lasagna Soup
Enjoy a comforting bowl of Lasagna Soup, featuring ground beef, rich tomato flavors, and cheesy goodness.
Equipment
- 4.5-quart soup pot
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
- 1 15-ounce can Tomato Sauce
- ⅓ cup Tomato Paste
- 4 cups Chicken Broth
- 1-2 cups Water
- 1 tablespoon Italian Seasoning
- 1 teaspoon Sea Salt
- Black Pepper
- 8 ounces Bowtie Pasta uncooked
- ½ cup Ricotta Cheese
- 2 ounces Mozzarella Cheese shredded
- ¼ cup Parmesan Cheese shaved or shredded
- ¼ cup Fresh Parsley chopped
Instructions
- Heat a 4.5-quart soup pot over medium-high heat. Add olive oil and heat until shimmering.
- Add ground beef, onions, and garlic. Sauté until the beef is cooked through, about 5-7 minutes. Drain excess fat if needed.
- Stir in diced tomatoes, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and pasta noodles.
- Increase heat to high and bring the soup to a boil.
- Reduce heat to a medium simmer and cook for 10 to 15 minutes until the pasta is cooked to your liking, stirring frequently.
- Adjust the soup consistency by adding water or more broth in small amounts as needed.
- For serving, add ricotta, mozzarella, and Parmesan to the whole soup or serve on the side.
- To store, cool completely and refrigerate in an airtight container for up to 5 days or freeze for up to 90 days.
- When reheating, add more water or broth as desired since the noodles will have absorbed much of the broth.
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.