Description
A hearty and comforting Lasagna Soup featuring ground beef, bowtie pasta, and rich tomato broth, topped with ricotta, mozzarella, and parmesan cheeses. This recipe offers both stovetop and pressure cooker methods, perfect for a flavorful, cozy meal.
Ingredients
Scale
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, 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 consistency
- 1 tablespoon Italian Seasoning
- 1 teaspoon Sea Salt, or more as needed
- Black Pepper, to taste
- 8 ounces Bowtie Pasta (uncooked)
Toppings
- ½ cup Ricotta Cheese
- 2 ounces Mozzarella Cheese, shredded (about ½ cup)
- ¼ cup Parmesan Cheese, shaved, shredded, or fresh grated
- ¼ cup Fresh Parsley, chopped
Instructions
- Heat the pot. Warm a 4.5 quart soup pot over medium-high heat and add olive oil, heating until shimmering.
- Cook the beef mixture. Add ground beef, diced onions, and minced garlic to the pot and sauté until the beef is fully cooked through, stirring occasionally. Drain excess fat if necessary.
- Add tomato components and seasonings. Stir in diced tomatoes with their juice, tomato sauce, tomato paste, chicken broth, Italian seasoning, sea salt, black pepper, and uncooked bowtie pasta.
- Bring to boil and simmer. Increase heat to high and bring the soup to a boil. Then reduce heat to medium and simmer for 15 minutes until pasta is cooked to your preference. Stir frequently to prevent sticking.
- Adjust consistency. Add water or extra broth gradually to reach desired soup thickness.
- Serve with cheese and parsley. Either add ricotta, mozzarella, and parmesan cheeses directly into the soup after it cools slightly or serve the cheeses alongside. Garnish with fresh parsley before serving.
- Storage and reheating. Cool the soup completely and store in an airtight container in the refrigerator for up to five days or freeze for up to 90 days. Reheat with additional water or broth to compensate for broth absorbed by noodles.
Notes
- Choose sturdy pasta like bowtie, macaroni, rigatoni, or penne to avoid mushy leftovers; avoid lasagna noodles as they tend to fall apart.
- Ground beef can be substituted with ground turkey or Italian sausage using the same cooking method.
- Use crushed tomatoes instead of diced for a thicker broth texture.
- If you lack canned tomato products, replace with 24 ounces marinara sauce plus 1 cup water.
- When reheating, add small amounts of water or broth to loosen the soup as noodles absorb liquid while cooling.
- Pressure cooker method requires a large enough cooker (8 or 10 quart) if doubling the recipe to accommodate volume.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg
