Lasagna Soup with Bow Tie Pasta
A hearty **lasagna soup** with bow tie pasta that delivers all the cheesy, meaty comfort of lasagna in a simple one-pot meal. Perfect for busy weeknights.
Equipment
- - Large soup pot (4–5 quart)
- Wooden spoon
- Ladle
Ingredients
- - 1–2 tbsp olive oil or cooking oil of choice
- - 1 lb ground beef 80/20 or 85/15
- - 1 large yellow onion diced
- - 4 garlic cloves minced
- - 1 can 15 oz diced tomatoes, undrained
- - 1 can 15 oz tomato sauce or puree
- - 1/3 cup tomato paste about half of a 6 oz can
- - 4 cups chicken stock
- - 1–2 cups water as needed for consistency
- - 1 tbsp Italian herb blend
- - 1 tsp sea salt adjust to taste
- - Ground black pepper to taste
- - 8 oz bow tie pasta
- ### For Serving
- - 1/2 cup ricotta cheese
- - 2 oz mozzarella cheese shredded
- - 1/4 cup parmesan cheese grated
- - 1/4 cup fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef, onion, and garlic. Cook until beef is browned and onions are soft. Drain excess fat.
- Stir in diced tomatoes, tomato sauce, tomato paste, chicken stock, herbs, salt, and pepper. Add uncooked bow tie pasta.
- Bring to a boil, then reduce to a simmer. Cook 10–15 minutes, stirring often, until pasta is tender. Add water as needed for soup consistency.
- Remove from heat. Stir in ricotta, mozzarella, and parmesan—or add cheeses directly to bowls for serving.
- Garnish with parsley and serve hot.
Notes
- Cook pasta separately if you plan on having leftovers to prevent it from getting mushy.
- Substitute sausage, turkey, or chicken for beef.
- Add crushed red pepper flakes for a spicy kick.
- Substitute sausage, turkey, or chicken for beef.
- Add crushed red pepper flakes for a spicy kick.