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A cozy and simple lasagna soup that combines the classic flavors of lasagna in a hearty one-pot tomato-based soup with ground beef, pasta, and a creamy three-cheese topping.

Ingredients

Scale
  • 1–2 tablespoons Olive Oil (or preferred oil)
  • 1 pound Ground Beef
  • 1 large Onion, diced
  • 4 cloves Garlic, minced
  • 1 (15-ounce) can Diced Tomatoes (with juices)
  • 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 Salt (or more to taste)
  • Black Pepper (to taste)
  • 8 ounces Bowtie Pasta (uncooked) or another sturdy pasta
  • ½ cup Ricotta Cheese
  • 2 ounces Mozzarella Cheese, shredded (about ½ cup)
  • ¼ cup Parmesan Cheese, shaved, shredded, or freshly grated
  • ¼ cup Fresh Parsley, chopped

Instructions

  1. Heat a 4.5-quart soup pot over medium-high heat and add olive oil until shimmering.
  2. Add ground beef, diced onion, and minced garlic; cook, stirring occasionally, until beef is browned and onions are soft; drain excess fat if necessary.
  3. Stir in diced tomatoes (with juices), tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, pepper, and uncooked pasta, mixing until the tomato paste dissolves into the broth.
  4. Turn heat to high and bring the soup to a boil.
  5. Partially cover the pot, reduce heat to medium simmer, and cook 10-15 minutes, stirring often so the pasta doesn’t stick, until pasta is tender.
  6. Taste and adjust seasoning, adding water or more broth bit by bit to reach desired soup consistency.
  7. (Optional Pressure Cooker Method): Use Sauté function to heat oil and brown beef with onion and garlic; drain excess fat and deglaze pot with a splash of broth, then cancel Sauté.
  8. Add tomatoes, tomato sauce, tomato paste, broth, seasonings, and pasta to pressure cooker; lock lid, set valve to sealing, pressure cook on high for 1 minute, then quick release for al dente or natural release ~10 minutes for softer pasta; open, stir, and add water if needed to loosen soup.

Notes

Cheeses can be stirred in the pot for a creamy finish or served on the side for personalized adding., Pair soup with warm crusty bread and a crisp salad for a complete meal., Use sturdy pasta like bowtie, penne, rigatoni, or macaroni for best results, especially if you want leftovers; broken lasagna noodles soften faster so eat soon after making., Ground beef can be swapped with turkey, chicken, pork, plant-based crumbles, or cooked lentils for vegetarian options., Freeze soup without cheese for best texture and reheat gently, adding broth or water to loosen as pasta absorbs liquid., Marinara can be used as a shortcut substitute for canned tomatoes and paste (24-ounce jar plus about 1 cup of water)., Drain excess fat after browning beef if needed to prevent oily taste but leave some for flavor.

Nutrition

Find it online: https://mamapantry.com/easy-lasagna-soup-recipe-one-pot-the-kitchen-girl/