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A cozy one-pot recipe that simulates traditional lasagna flavors in a rich tomato broth with pasta, seasoned ground beef, and a three-cheese topping, ready in about 45 minutes.

Ingredients

Scale
  • 1–2 tablespoons Olive Oil (or preferred cooking oil)
  • 1 pound Ground Beef
  • 1 large Onion, diced
  • 4 cloves Garlic, minced
  • 1 (15-ounce) can Diced Tomatoes with juice
  • 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 soup consistency)
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Salt (adjust to taste)
  • Black Pepper (to taste)
  • 8 ounces Bowtie Pasta (uncooked) or similar 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, finely chopped

Instructions

  1. Heat a large (about 4.5-quart) heavy-bottomed pot over medium-high heat and add olive oil; heat until the oil shimmers.
  2. Add ground beef, diced onion, and minced garlic; cook, stirring occasionally, until beef is browned and onions are softened. Drain excess fat if necessary.
  3. Pour in diced tomatoes with juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and pepper; stir to combine and break down tomato paste.
  4. Add uncooked pasta to the pot, turn heat to high, and bring the soup to a boil.
  5. Reduce heat to a medium simmer, loosely cover, and cook 10–15 minutes until pasta is tender but not mushy, stirring frequently to prevent sticking. Add small amounts of water or broth if the soup becomes too thick.
  6. (Pressure Cooker Method) Select Sauté mode, heat oil, brown ground beef with onion and garlic, then drain fat if needed.
  7. Deglaze pressure cooker with a splash of broth, cancel Sauté mode, then stir in diced tomatoes, tomato sauce, tomato paste, broth, seasonings, and uncooked pasta.
  8. Lock pressure cooker lid, set valve to Sealing, pressure cook on High for 1 minute (quick release for firmer pasta or natural release ~10 minutes for softer noodles).
  9. Open lid carefully, stir soup, and add water or broth as needed to adjust thickness.

Notes

Use sturdy pasta shapes like bowtie, penne, rigatoni, or macaroni to maintain texture, especially for leftovers., Lasagna noodles can be broken into chunks and added near the end, as they soften faster; consume within a day for best texture., Cheeses can be stirred into the soup for creamy texture or served on the side for customization., Finish with fresh parsley for color and fresh flavor., For vegetarians or meat alternatives, swap ground beef with plant-based crumbles, lentils, or extra veggies., For gluten-free or dairy-free options, use gluten-free pasta and plant-based cheese substitutes or omit cheese., Adjust soup thickness by using crushed tomatoes for thicker broth or adding broth/water for thinner consistency., Reheat leftovers gently with additional broth or water to loosen soup., Freeze soup without fresh ricotta or shredded mozzarella for best quality; Parmesan freezes well., Cook pasta to al dente and stir frequently to avoid mushy noodles., Store leftovers refrigerated up to 5 days or frozen up to 3 months; thaw overnight in fridge before reheating.

Nutrition

Find it online: https://mamapantry.com/easy-lasagna-soup-recipe/