Cozy Lasagna Soup: A Hearty Twist on a Classic Favorite
When it comes to comfort food, lasagna sits high on the list of beloved classics. It’s a dish that’s synonymous with indulgence, bringing together layers of rich sauce, tender pasta, and gooey cheese in every bite. But let’s be honest—traditional lasagna, with its multiple layers and baking time, can be a labor-intensive endeavor. Enter Lasagna Soup: a simplified, deconstructed version that captures the essence of lasagna in a single pot. It’s perfect for busy weeknights when you crave that comforting lasagna flavor but need a quicker, easier way to satisfy the craving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 cups
- Category: Main Course, Soup
- Method: Stovetop, One-Pot
- Cuisine: Italian-American
Ingredients
- Olive Oil (1-2 tablespoons): Used to sauté the aromatics and meat, adding a layer of richness to the base of the soup.
- Ground Beef (1 pound): Provides a savory, meaty foundation. You can substitute ground turkey or Italian sausage for a different flavor profile.
- Onion (1 large, diced): Adds a sweet, aromatic base to the soup. It’s essential for building the flavor foundation.
- Garlic (4 cloves, minced): The star of many Italian dishes, garlic infuses the soup with its unmistakable, robust flavor.
- Diced Tomatoes (15-ounce can, undrained): Brings tanginess and texture to the soup, complementing the rich, savory base.
- Tomato Sauce (15-ounce can): Smooth and thick, it enhances the tomato flavor without the chunkiness of diced tomatoes.
- Tomato Paste (3 ounces, about ¼ cup): Concentrated tomato flavor that deepens the taste of the broth.
- Chicken Broth (4 cups): Adds a savory, slightly salty base that complements the beef and tomato flavors. You can substitute vegetable broth for a lighter version.
- Water (1-2 cups): Adjusts the soup’s consistency as needed.
- Italian Seasoning (1 tablespoon): A blend of herbs like oregano, basil, and thyme that gives the soup its classic Italian flavor.
- Sea Salt (1 teaspoon) and Black Pepper (to taste): Basic seasonings that bring out the flavors of the other ingredients.
- Bowtie Pasta (8 ounces, uncooked): Adds texture and body to the soup. You can also use macaroni, rigatoni, or penne based on your preference.
- Ricotta Cheese (½ cup): Creamy and rich, it mimics the traditional lasagna filling when dolloped on top of the soup.
- Mozzarella Cheese (2 ounces, shredded): Provides a melty, gooey topping, making each bite reminiscent of cheesy lasagna.
- Parmesan Cheese (¼ cup, shredded): Adds a sharp, salty finish to the soup.
- Fresh Parsley (¼ cup, chopped): A fresh, herbaceous garnish that brightens up the dish.
Instructions
1. Sauté the Aromatics and Meat
Start by heating olive oil in a large 4.5-quart soup pot over medium-high heat. Once the oil is shimmering, add the ground beef, diced onion, and minced garlic. Sauté until the beef is fully browned and the onions are translucent, stirring occasionally. This should take about 5-7 minutes. If there’s excess fat, drain it before moving to the next step.
Tip: The sautéing process caramelizes the onions and browns the beef, creating a deep, savory base for the soup.
2. Build the Flavor Base
Next, stir in the canned diced tomatoes (with their juices), tomato sauce, and tomato paste. These ingredients will create a thick, rich tomato base for the soup. Add the chicken broth, Italian seasoning, sea salt, and black pepper. Stir well to combine all the ingredients.
Tip: For an extra depth of flavor, you can use fire-roasted diced tomatoes instead of regular diced tomatoes.
3. Cook the Pasta
Increase the heat to high and bring the soup to a boil. Once boiling, add the uncooked bowtie pasta. Stir well to ensure the pasta is submerged in the liquid. Reduce the heat to medium and let the soup simmer for about 10-15 minutes, or until the pasta is cooked to al dente. Stir frequently to prevent the pasta from sticking together or to the bottom of the pot.
Tip: If the soup thickens too much as the pasta cooks, add an extra cup of water or broth to reach your desired consistency.
4. Add the Cheese
Once the pasta is tender, reduce the heat to low. You can now add the ricotta, mozzarella, and Parmesan cheeses. Stir gently until the cheeses are melted and fully incorporated into the soup, creating a creamy, cheesy texture.
Tip: Shred your cheese from a block rather than using pre-shredded cheese for a smoother, creamier melt.
5. Garnish and Serve
Taste the soup and adjust the seasoning with more salt and pepper if necessary. Serve the soup hot, garnished with fresh parsley for a pop of color and freshness.
Serving Options: You can also serve the cheeses on the side and let everyone top their own bowls. This allows for a fun, interactive element and gives each person control over the level of cheesiness they prefer.
Notes
- Meat Options: If you prefer a lighter version, ground turkey or chicken are great substitutes for ground beef. For a spicier kick, try using Italian sausage.
- Pasta Choices: While bowtie pasta is fun and sturdy, you can swap it for other types like macaroni, rigatoni, or penne. Avoid lasagna noodles, as they tend to become mushy over time.
- Broth Alternatives: Vegetable broth can be used instead of chicken broth for a vegetarian option. Just skip the meat and increase the vegetables for a plant-based version.
- Cheese Substitutes: If you’re not a fan of ricotta, you can replace it with cottage cheese for a similar texture. Vegan cheeses can also be used to make the soup dairy-free.