Lasagna Soup Bowtie Beef

Lasagna soup is pure comfort in a bowl and the perfect way to satisfy that cozy lasagna craving on a busy night. This recipe channels all the saucy cheesiness of classic lasagna with a fraction of the effort and clean-up. My family devours it every time I set the pot on the table.

I came up with this soup version one day when a lasagna craving hit but I was short on time. Now it is on heavy rotation all winter.

Ingredients

• Olive Oil: adds richness and helps brown the meat Look for extra virgin olive oil for the best flavor
• Ground Beef: brings hearty flavor and protein Choose eighty five percent lean for a balanced soup
• Onion diced: builds savory depth Go for a heavy onion for sweetness
• Garlic minced: adds bold aroma and depth Use fresh over jarred for best results
• Diced Tomatoes with juices: create tang and texture Choose high quality canned for the best flavor
• Tomato Sauce or puree: thickens the broth and brings that classic lasagna taste Look for no sugar added sauces
• Tomato Paste: gives concentrated tomato sweetness and body Pick double concentrate if available
• Chicken Broth: makes a comforting soup base Opt for low sodium to control the salt
• Water: to adjust the consistency as you go Filtered water is best if possible
• Italian Seasoning: infuses the soup with classic herby notes Make your own or use a fresh jar for highest potency
• Sea Salt: enhances all the flavors Use flaky or fine sea salt depending on your preference
• Black Pepper: for a gentle background heat Freshly ground is ideal
• Bowtie Pasta: delivers that perfect bite and holds up well in broth Use quality dried pasta for best texture
• Ricotta Cheese: brings creamy lightness to swirl in Use whole milk ricotta for the richest flavor
• Mozzarella Cheese shredded: adds gooey melt and stretch Go for fresh mozzarella for extra creaminess
• Parmesan Cheese shaved or grated: brings salty nutty topping Freshly grated lasts longer and tastes better
• Fresh Parsley chopped: wakes up the whole dish Choose bright green leaves without wilting

Step-by-Step Instructions

Heat the Pot:

Warm your soup pot over medium high heat then swirl in the olive oil until it shimmers across the pan

Brown the Beef and Aromatics:

Tumble the ground beef diced onions and minced garlic into the hot oil Stir as the meat cooks breaking it up and letting the onions turn golden and sweet Plan about eight minutes for great browning If your meat is fatty drain off the excess here

Build the Soup Base:

Pour in the diced tomatoes with their juices followed by the tomato sauce tomato paste chicken broth and Italian seasoning Add sea salt and black pepper Sprinkle in the uncooked pasta Give everything a careful stir to mix in the paste

Bring to a Boil:

Increase the heat to high and bring the whole pot to a rolling boil This jump starts the pasta and blends flavors

Simmer the Soup:

Lower to a medium simmer and cook for ten to fifteen minutes stirring frequently so the pasta does not stick Let the flavors mingle until the pasta is cooked to your perfect texture Taste and adjust salt if needed

Adjust Consistency:

If your soup thickens too much simply add water or broth a little at a time stirring well until you get your preferred consistency

Add the Cheesy Finish:

You can add all the cheeses at once after cooling the soup slightly or serve them on the side for each person to swirl in top with a fresh shower of chopped parsley for color and freshness

Ricotta is my absolute favorite here for the way it swirls into the broth making each spoonful taste like the middle bite of classic lasagna My kids always go back for seconds on cheesy topping There is something about that creamy tang on top of hearty soup that brings us all together

Storage Tips

Let the soup cool completely before refrigerating Store it in an airtight container for up to five days The noodles soak up broth as it sits. For best leftovers add a splash of water or broth before reheating on the stove or microwave. You can freeze the soup for up to three months just thaw in the fridge and reheat gently. Always stir well after reheating to redistribute everything evenly.

Ingredient Substitutions

Swap ground beef for ground turkey chicken or Italian sausage for a lighter or spicier twist Vegetarian friends can skip meat and start the recipe with extra mushrooms and carrot You can switch bowtie pasta for macaroni penne or rigatoni I have even used gluten free pasta and it works well For tomatoes use a jar of high quality marinara and a bit of water if you are missing canned goods

Serving Suggestions

Serve lasagna soup in big bowls with extra cheese on the side and a shower of fresh herbs A crusty piece of garlic bread practically begs to be dunked Sometimes I set the cheese and parsley out buffet style so everyone can build their own bowl Add a green salad for some crunch or tuck some roasted veggies alongside for a cozy meal

Cultural Context

Lasagna soup brings together two comfort classics the layered baked Italian lasagna and the simplicity of American family style soup It is the answer for busy weeknights when you crave all the nostalgic flavors without hours of waiting I think of it as weeknight lasagna's best friend and a playful mashup that always wins fans at the table

FAQs about Recipes

→ Can I use a different pasta shape?

Absolutely! Bowtie, macaroni, rigatoni, or penne all work well. Avoid lasagna noodles as they break down over time.

→ What’s the best way to store leftovers?

Cool completely and store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

→ How do I reheat without the pasta getting mushy?

Add extra water or broth when reheating, as noodles absorb some liquid while stored. Heat gently to preserve texture.

→ Can I use ground turkey instead of beef?

Yes! Substitute ground turkey or Italian sausage for beef, following the same cooking steps.

→ What are the best toppings for serving?

Ricotta, mozzarella, parmesan, and fresh parsley all add flavor. Serve toppings on the side or stir into the pot.

→ Is there a way to make the broth thicker?

Use crushed tomatoes in place of diced, or reduce the amount of broth slightly when simmering for a richer consistency.