Make this easy Lasagna Soup when you want lasagna taste without all the work. Got all the good stuff - pasta, meat sauce, and cheese - but just throw it in one pot. Perfect when you're busy but want something that tastes like you worked hard.
Why Make This
No fussy layers like regular lasagna. Everything goes in one pot - less dishes to wash. Can't mess it up - turns out good every time. Makes great leftovers for lunch next day. Three kinds of cheese make it rich and creamy. Even picky eaters like this one.
What You Need
- Oil: 2 spoons olive oil
- Ground Beef: 1 pound
- Onion: 1 big one, cut small
- Garlic: 4 cloves chopped
- Tomatoes: 1 big can diced
- Tomato Sauce: 1 can
- Tomato Paste: Small can
- Chicken Broth: 4 cups
- Water: If needed
- Italian Spices: 1 spoon
- Salt and Pepper: To taste
- Pasta: 3 cups bowtie kind
- Cheese: Ricotta, mozzarella, parmesan
- Parsley: Fresh for top
How to Make It
- Start cooking:
- Put oil in big pot. Turn heat medium-high.
- Cook meat:
- Put in beef, onions, garlic. Break up meat while it cooks. Drain extra fat.
- Add wet stuff:
- Pour in tomatoes, sauce, paste, broth. Stir good.
- Add flavor:
- Put in Italian spices, salt, pepper. Mix well.
- Put in pasta:
- Add bowtie pasta. Let soup start bubbling.
- Let it cook:
- Turn heat down. Cook 15 minutes, stir sometimes. Pasta should get soft.
- Check soup:
- Too thick? Add more broth. Need salt? Add now.
- Add cheese:
- Put spoon ricotta in each bowl. Add mozzarella, parmesan on top.
- Make it pretty:
- Sprinkle fresh parsley on top. Serve hot.
Kids Love It
Tastes like regular lasagna but fun to eat with spoon. Three kinds cheese make it extra good. Only one pot to wash after. Great for big family - makes lots of soup.
Easy For Everyone
Can't mess this up. If you can brown meat and open cans, you can make this soup. Don't worry about exact amounts - soup's forgiving. Add more of what you like. Makes kitchen smell amazing while cooking.
Make It Your Way
Don't like beef? Use turkey or sausage. Any pasta shape works fine. Want it spicier? Add red pepper. Like more cheese? Put extra in. Some folks add spinach at end. Make it how your family likes.
Great For Lunch Next Day
Saves good in fridge 5 days. Gets thicker overnight - add splash broth when warming up. Put in lunch boxes - stays hot in thermos. Tastes even better next day cause flavors mix more.
Saving Extra
Let cool before putting away. Keep in boxes with tight lids. Freezes good 3 months. When ready to eat, warm up slow on stove. Stir while heating so doesn't stick. Make double batch - freezes great for busy nights.
Frequently Asked Questions
- Which cheese works best?
Mix three kinds for real lasagna taste: Ricotta makes it creamy, mozzarella gets all melty and stretchy, parmesan adds that sharp bite. Some folks like to mix the ricotta with a bit of herbs first. Want it easier? Just use Italian cheese blend from the store. Provolone works too if you've got it. Fresh mozzarella's amazing but regular works fine. Just make sure to drop cheese on hot soup so it gets melty. Pro tip: keep extra cheese for topping leftovers!
- Can I skip the meat?
Sure! Use veggie crumbles instead of beef, or throw in mushrooms - they give that meaty taste. Lentils work great too - about 2 cups cooked. Don't forget to switch to veggie broth. Want more veggies? Add zucchini, spinach, or bell peppers. Some folks like using cauliflower or eggplant for bulk. Just cook veggies till tender but not mushy. The cheese still makes it taste rich even without meat!
- What's the best pasta?
Bowties (farfalle) look nice and hold sauce good. But really, any short pasta works! Try penne, macaroni, or those little wheels. Some folks break up lasagna noodles - that's fun! Just don't use tiny pasta like orzo - gets lost in the soup. Whatever you pick, don't overcook it or it gets mushy. Add pasta near the end so it stays firm. Want it even easier? Cook pasta separate and add to each bowl.
- How do I save leftovers?
Let it cool first. Good 5 days in fridge in a tight container. For freezing (up to 3 months), leave out the pasta - add fresh cooked pasta when reheating. The soup might look separate when cold - stir while heating, it comes back together. Some folks keep cheese separate too. Heat slow on stove for best results. Microwave works but do it in short bits, stirring between. Add splash of broth if it's thick.
- Need it gluten-free?
Easy! Just use gluten-free pasta - lots of good ones now. Brown rice or corn pasta hold up best in soup. Cook it separate if you're worried about it getting soft. Check your broth too - some have hidden wheat. Tomato stuff's usually safe but always check labels. Want it thicker? Use cornstarch instead of flour. All the other stuff - meat, cheese, veggies - naturally gluten-free. Tastes just as good!
Some More Ideas
Love Italian food? Try stuffed shells - the same good meat and cheese but baked. Or make meat sauce for any pasta. Even baked rigatoni uses these yummy ingredients.