Lasagna Soup brings all the rich, cheesy flavors of traditional lasagna into a cozy one-pot meal without the time-consuming layering. If you love hearty Italian comfort food but want something faster for busy weeknights, this recipe is exactly what you need. Made with sturdy bowtie pasta, savory ground beef, tomatoes, and plenty of cheese, this soup is filling, family-friendly, and perfect for leftovers. Whether you’re cooking on the stovetop or in the Instant Pot, this recipe delivers comforting flavor in just 45 minutes.
Story
Classic lasagna has always been one of those meals that everyone gathers around the table for, but it isn’t always practical when time is limited. That’s why this Lasagna Soup quickly became a favorite. Instead of layering noodles, sauce, and cheese, everything cooks together in one pot while still delivering the same satisfying flavors. The sturdy bowtie pasta makes this version even easier to serve and keeps its texture better than broken lasagna noodles. Whether you’re making easy lasagna soup, trying cozy soup recipes, or searching for a comforting family dinner, this recipe checks every box.
Ingredients
| Ingredient | Amount |
|---|---|
| Olive oil | 1–2 tablespoons |
| Ground beef | 1 pound |
| Large onion, diced | 1 |
| Garlic, minced | 4 cloves |
| Diced tomatoes (15 oz) | 1 can |
| Tomato sauce (15 oz) | 1 can |
| Tomato paste | ⅓ cup |
| Chicken broth | 4 cups |
| Water | 1–2 cups, as needed |
| Italian seasoning | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | To taste |
| Bowtie pasta (uncooked) | 8 ounces |
Suggested Toppings
- Ricotta cheese
- Shredded mozzarella cheese
- Parmesan cheese
- Fresh parsley
Step-by-Step Instructions
Preparing the Ingredients
Heat olive oil in a 4.5-quart soup pot over medium-high heat until shimmering. Add the ground beef, diced onion, and minced garlic. Cook while stirring until the beef is browned and fully cooked. Drain excess grease if necessary.
Cooking Instructions
Add the diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, black pepper, and uncooked bowtie pasta. Stir everything together and bring the soup to a boil over high heat. Reduce to a medium simmer and cook for 10–15 minutes, stirring frequently until the pasta reaches your preferred tenderness. Add water or extra broth a little at a time if you’d like a thinner consistency. Before serving, either stir the cheeses into the soup after it cools slightly or let everyone add their own toppings. Finish each bowl with chopped fresh parsley.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid overcooking the pasta because it continues absorbing broth after cooking. Stir the soup frequently while simmering to keep the pasta from sticking together. If reheating leftovers, always add a splash of broth or water since the pasta thickens the soup during storage.
Pro Tips for Better Flavor
Use freshly grated Parmesan for the richest flavor. If you prefer a smoother broth, substitute crushed tomatoes for diced tomatoes. A jar of marinara sauce plus one cup of water also works well when you’re short on individual tomato products. This recipe also works beautifully as an instant pot soup using the pressure cooker instructions.
Serving and Storage
How to Serve
Serve Lasagna Soup hot with dollops of ricotta, shredded mozzarella, Parmesan cheese, and chopped parsley. Pair it with crusty garlic bread, breadsticks, or a crisp green salad for a complete meal. It’s also an excellent quick lasagna recipe alternative when you’re craving Italian comfort food.
How to Store Leftovers
Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to five days. Freeze for up to 90 days. When reheating, add broth or water gradually because the pasta absorbs liquid while stored.
Conclusion
This Lasagna Soup transforms a classic Italian favorite into a simple one-pot dinner that’s ready in less than an hour. With hearty beef, flavorful tomatoes, tender pasta, and plenty of cheese, every spoonful tastes like traditional lasagna without all the extra work. If you’re looking for comforting stovetop soup recipes that everyone will request again, this easy recipe belongs in your regular meal rotation.
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Frequently Asked Questions
Can I use lasagna noodles instead of bowtie pasta?
Yes. Break lasagna noodles into bite-sized pieces before cooking. Keep in mind they soften faster, so the soup is best enjoyed within one or two days.
Can I make this recipe ahead of time?
Yes. The flavors become even richer after resting. Store it in the refrigerator and add extra broth or water when reheating because the pasta absorbs liquid.
Can I substitute another protein?
Absolutely. Ground turkey, ground chicken, Italian sausage, or ground pork all work well using the same cooking method.
Lasagna Soup
- Total Time: 45 minutes
- Yield: 12 cups 1x
Description
Easy one-pot lasagna soup with hearty beef, bowtie pasta, rich tomato broth, and classic cheeses.
Ingredients
- 1–2 tablespoons olive oil
- 1 pound ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1/3 cup tomato paste
- 4 cups chicken broth
- 1–2 cups water
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- Black pepper
- 8 ounces bowtie pasta
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Fresh parsley
Instructions
- Heat olive oil and brown beef with onion and garlic.
- Drain excess fat.
- Add tomatoes, tomato sauce, tomato paste, broth, seasoning, and pasta.
- Bring to a boil.
- Reduce heat and simmer 10-15 minutes.
- Adjust consistency with water or broth.
- Serve topped with ricotta, mozzarella, Parmesan, and parsley.
Notes
- Use sturdy pasta for best leftovers.
- Substitute any ground meat if desired.
- Use crushed tomatoes for a smoother broth.
- Marinara sauce can replace tomato products.
- Add broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 169
- Sugar: 2
- Sodium: 378
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0.5
- Carbohydrates: 5
- Fiber: 1
- Protein: 12
- Cholesterol: 35