Description
There’s something about a steaming bowl of this best lasagna soup that just feels like a hug. It’s the comfort of classic lasagna—without all the layering and baking drama. One big pot. Rich tomato broth. Tender pasta. And that dreamy cheese swirl melting right in? You’re gonna love every bite.
Ingredients
Scale
- 1–2 tablespoons olive oil
- 1 pound ground beef
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce or puree
- ⅓ cup tomato paste
- 4 cups chicken broth
- 1–2 cups water (to thin if needed)
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- Black pepper, to taste
- 8 ounces bowtie pasta (uncooked)
- ½ cup ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup shaved parmesan
- Fresh parsley, chopped
Instructions
- Heat a large soup pot with olive oil. Sauté beef, onion, and garlic until browned.
- Drain fat if needed, then stir in tomatoes, tomato paste, sauce, broth, seasoning, salt, and pepper.
- Toss in your pasta and bring everything to a bubbly boil.
- Reduce to a simmer. Let it cook, uncovered, for 10–15 minutes. Stir often—no noodle clumps here!
- Add water if it gets too thick. The broth should be cozy, not gloopy.
- Scoop into bowls and swirl in that creamy ricotta, gooey mozzarella, and punchy parmesan.
Notes
Bowtie pasta holds up best in leftovers. A dollop of ricotta on top melts beautifully. Want extra cozy? Use crushed tomatoes for thicker broth. Add broth when reheating—pasta loves to soak it all up.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg