Description
This Homemade Lasagna Soup captures all the classic flavors of lasagna in a comforting, hearty soup form. Featuring ground beef, tomato-rich broth, al dente farfalle pasta, and topped with creamy ricotta and parmesan cheeses, this recipe is perfect for cozy dinners. It’s simple to prepare, simmered to blend robust Italian seasonings, and offers a delightful twist on traditional lasagna.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef broth
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
Pasta
- 8 ounces farfalle pasta
Toppings
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for about 1 minute until fragrant.
- Brown Ground Beef: Add ground beef to the pot and cook until browned and no longer pink, breaking it apart with a spoon. Drain excess fat if necessary.
- Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
- Add Liquids and Seasonings: Pour in the crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes if using. Stir everything well and bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 20 to 25 minutes to develop the flavors.
- Cook Pasta: While the soup simmers, cook the farfalle pasta separately according to package instructions until al dente. Drain and set aside.
- Combine Soup and Pasta: In the last 5 minutes of simmering, stir the cooked pasta into the soup. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and top each serving with a scoop of ricotta cheese, a sprinkle of grated parmesan, and chopped fresh parsley for garnish. Serve immediately while hot.
Notes
- You can switch ground beef with ground turkey or Italian sausage for variation.
- Cooking pasta separately prevents it from becoming mushy in the soup.
- Use fresh parsley for best flavor, but dried can be substituted in a pinch.
- To reduce sodium, use low-sodium beef broth.
- Leftovers can be stored in the refrigerator for up to 3 days; pasta may absorb more broth upon standing.
