I first made this Easy Lasagna Soup on a rainy weeknight when I wanted the cozy flavors of lasagna without the hour-long bake. It delivers the familiar tomato‑meat-cheese trio in a spoonable form, with bowtie pasta taking the place of lasagna sheets. If you like thick, comforting soups such as chicken pot pie soup, this version is fast, family-friendly, and easy to customize.
Why you’ll love this dish
This soup gives you lasagna flavor with a fraction of the time and cleanup. It’s budget-friendly because a single pound of ground beef stretches to feed a family. Kids usually love the cheesy finish and the fun bowtie pasta. Make it on a weeknight when you want something hearty but quick, or double the batch for lunches all week. The one-pot method concentrates flavor, and the ricotta dollop at the end recreates that creamy lasagna mouthfeel.
The cooking process explained
Before you dive in, here’s a quick step-by-step overview so you know what to expect: brown the beef, soften the onion and garlic in the drippings, build a tomato base with diced tomatoes, sauce, and tomato paste, add broth and seasonings, simmer to meld flavors, then cook the bowtie pasta right in the soup until al dente. Finish each bowl with ricotta and shredded mozzarella. The whole process takes about 30 to 40 minutes from start to finish.
What you’ll need
- 1 to 2 tablespoons olive oil (use 1 to start and add more if needed)
- 1 pound ground beef (substitute ground turkey or a plant-based crumble)
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 1/3 cup tomato paste (adds body; use less for a lighter tomato flavor)
- 4 cups chicken broth (vegetable broth works for a vegetarian swap)
- 1 to 2 cups water, as needed to adjust thickness
- 1 tablespoon Italian seasoning (or 1 tsp each dried basil and oregano)
- 1 teaspoon sea salt, plus more to taste
- Black pepper, freshly ground
- 8 ounces bowtie pasta, uncooked (farfalle) — any short pasta will do
- 1/2 cup ricotta cheese, for serving (plain or whole-milk for richness)
- 2 ounces mozzarella cheese, shredded, for serving
Notes: If you want a deeper tomato flavor, brown the tomato paste in the pot for 1 minute before adding the liquids. For lower sodium, pick a low-sodium broth and adjust salt at the end.
Step-by-step instructions
- Warm 1 to 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat.
- Add the ground beef. Break it into pieces and cook until well browned. Scoop the beef out and set aside, leaving the fat and drippings in the pot.
- Add the diced onion to the drippings. Sauté until the onion is soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the undrained diced tomatoes, tomato sauce, and tomato paste. Stir to combine and simmer for 4 to 5 minutes so the tomato paste loses its raw edge.
- Add 4 cups chicken broth and 1 cup water, then return the browned beef to the pot. Season with Italian seasoning, 1 teaspoon sea salt, and a few grinds of black pepper.
- Bring the soup to a boil, then lower the heat and simmer gently for 15 to 20 minutes so the flavors meld.
- Stir in the uncooked bowtie pasta. Cook according to the pasta package directions until al dente, adding up to 1 additional cup water if the soup thickens too much while the pasta cooks.
- Taste and adjust seasoning with extra salt and pepper as needed. Ladle the soup into bowls and top each serving with a spoonful of ricotta and a sprinkle of shredded mozzarella. Serve hot.
Best ways to enjoy it
Serve this lasagna soup with a simple green salad dressed with lemon and olive oil and crusty bread to soak up the broth. For a kid-friendly presentation, swirl ricotta into each bowl so it looks like melted lasagna cheese. If you want to add a crunchy contrast, toast breadcrumbs with garlic and sprinkle them over the bowls. For other bold, comforting soups to pair with dinner rotation, check out our take on Cajun potato soup.
How to store & freeze
Refrigerate: Cool the soup quickly, then transfer it to airtight containers. Store in the refrigerator for 3 to 4 days. Note that the pasta will absorb broth and soften over time.
Freeze: For best texture, freeze the soup without the ricotta and mozzarella in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Rewarm gently on the stovetop over medium-low heat. Add a splash of water or broth while reheating to loosen the texture, since the pasta soaks up liquid. You can also microwave single portions, stirring halfway through. Always reheat until steaming hot all the way through to ensure food safety.
Pro chef tips
- Brown the beef well: a good fond (browned bits on the pot) adds rich flavor when deglazed with the tomatoes and broth.
- Don’t overcook the pasta: aim for al dente since it will continue to soften as it sits. If you plan to store leftovers, undercook the pasta by 1 minute.
- Control richness: if you want less fat, drain part of the beef drippings before sautéing the onions. If you want more body, stir in a tablespoon of butter at the end.
- Fresh vs dried herbs: fresh basil stirred in at the end brightens the soup. If using fresh, use about 3 tablespoons chopped in place of 1 tablespoon dried Italian seasoning.
- Cheese finish: mix ricotta with a pinch of salt and a little black pepper before dolloping for a more seasoned finish.
Creative twists
- Vegetarian version: swap the beef for a cup of dried lentils (cooked) or 10 ounces chopped mushrooms sautéed until browned. Use vegetable broth.
- Spicy kick: add red pepper flakes when you add the Italian seasoning, or finish bowls with a drizzle of chili oil.
- Swap the pasta: use small shells, rotini, or broken lasagna noodles if you prefer.
- Make it cheesy-baked: ladle soup into ovenproof bowls, top with extra mozzarella, and broil briefly until bubbly for a gratin-style finish.
Helpful answers
Can I make this ahead of time?
Yes. Make the soup up to 2 days ahead and keep it refrigerated. If possible, undercook the pasta slightly so the texture holds after reheating. Reheat on the stove with a splash of water or broth.
How do I stop the pasta from getting mushy in leftovers?
Cook the pasta until just under al dente. When storing, add a little extra broth so the pasta doesn’t dry out. Alternatively, cook the pasta separately and add it to bowls when serving.
Can I freeze lasagna soup?
You can freeze the soup for up to 3 months, but do not include the ricotta or shredded mozzarella in the containers. Thaw overnight in the refrigerator and reheat slowly on the stovetop, adding liquid if needed.
What are good substitutions for ricotta?
If you need a lighter option, use plain Greek yogurt stirred in just before serving. For dairy-free needs, use a store-bought vegan ricotta or omit the dollop and add a swirl of olive oil.
Is this recipe safe for picky eaters?
Yes. The flavors are familiar and straightforward. For picky eaters, keep the herbs minimal and serve cheese on the side so each person customizes their bowl.
Easy Lasagna Soup
Ingredients
Method
- Warm 1 to 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the ground beef and break it into pieces; cook until well browned. Scoop the beef out and set aside, leaving the fat and drippings in the pot.
- Add the diced onion to the drippings and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the undrained diced tomatoes, tomato sauce, and tomato paste. Stir to combine and simmer for 4 to 5 minutes so the tomato paste loses its raw edge.
- Add 4 cups of chicken broth and 1 cup of water, then return the browned beef to the pot. Season with Italian seasoning, 1 teaspoon of sea salt, and a few grinds of black pepper.
- Bring the soup to a boil, then lower the heat and simmer gently for 15 to 20 minutes so the flavors meld.
- Stir in the uncooked bowtie pasta and cook according to package directions until al dente, adding up to 1 additional cup of water if the soup thickens too much while the pasta cooks.
- Taste and adjust seasoning with extra salt and pepper as needed. Ladle the soup into bowls and top each serving with a spoonful of ricotta and a sprinkle of shredded mozzarella. Serve hot.
