This cozy lasagna soup is a quick, cheesy, and comforting twist on classic lasagna that your whole family will love!
Why I Love This Soup
Oh my goodness yum! This soup is so delicious—I couldn’t stop eating it!
It tastes just like regular lasagna, but in soup form (so genius, right?!). It's way quicker to make than traditional lasagna, plus using bowtie pasta instead of the regular lasagna noodles is just too cute.
There’s tons of cheesy goodness, rich tomato sauce, and a little bit of spinach. This is the kind of soup that’ll have your family begging for more—trust me, you’re going to love it!
Recipe Ingredients
- 1 lb lean ground beef
- 1 cup diced yellow onion
- 4 minced garlic cloves
- 3 oz tomato paste
- 1 Tbsp Italian seasoning
- 1 tsp salt
- ½ tsp ground black pepper
- 4 cups beef broth
- 15 oz canned diced tomatoes - with juices
- 15 oz tomato sauce
- 1 cup water - plus extra if needed
- 8 oz uncooked bowtie pasta - aka farfalle pasta
- ½ cup ricotta cheese
- ½ cup shredded parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 cup baby spinach
- Optional Toppings: ricotta cheese, shredded mozzarella, Parmesan cheese, fresh basil, garlic bread
Kitchen Equipment I Used
- Staub 5 qt Cast Iron Dutch Oven
- Ground Beef Masher
How To Make Lasagna Soup
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Heat the pot
Add 1 Tbsp olive oil to a large pot and heat over medium heat.
STEP 2: Cook Onion & Garlic
Add 1 cup diced onion and cook for 2-3 minutes until softened. Add 4 minced garlic cloves and cook for another 30 seconds until fragrant.
STEP 3: Brown The Beef
Add 1 lb lean ground beef to the pot, breaking it up as it cooks using a ground beef masher or a wood spoon. Cook for 5-7 minutes until browned and cooked through.
STEP 4: Brown The Beef
Stir in 3 oz tomato paste, 1 Tbsp Italian seasoning, 1 tsp salt, and ½ tsp ground black pepper. Mix everything together and cook for 1-2 minutes.
STEP 5: Add Tomato Sauce
Pour in 4 cups beef broth, 15 oz canned diced tomatoes (with juices), 15 oz canned tomato sauce, and 1 cup water. Stir to combine.
STEP 6: Add Pasta
Add 8 oz uncooked bowtie pasta to the pot. Make sure the pasta is fully covered with the liquid. Bring to a boil, then reduce the heat and let it simmer for about 10-14 minutes, stirring occasionally to prevent the pasta from sticking together. If needed, add more liquid in small amounts to keep the pasta covered.
QUICK TIP: The longer you simmer the pasta, the more the liquid will reduce, creating a thicker sauce consistency. If you want it more soupy, just add some extra broth or water.
STEP 7: Stir In Cheese and Spinach
Stir in ½ cup ricotta cheese, ½ cup shredded parmesan, ½ cup shredded mozzarella, and 1 cup baby spinach. Cook for another 1 minute, allowing the spinach to wilt and the cheese to melt into the soup.
STEP 8: Serve
Ladle the soup into bowls. You can add optional toppings like a dollop of ricotta cheese, a sprinkle of chopped fresh basil, and additional shredded parmesan cheese, if desired.
Recipe Tips
- Swap With Italian Sausage: For a bit more flavor, try adding ground Italian sausage in place of ground beef. It'll add a spicy kick!
- Adjust the Liquid: If the liquid reduces too much while the pasta is cooking, just add extra broth or water while simmering.
- Use Gluten-Free Pasta: If you need to make this gluten-free, simply swap in your favorite gluten-free pasta, and you’re good to go! It may take a bit longer to cook.
- Serve with Garlic Bread: Don’t forget the garlic bread on the side—it’s perfect for soaking up all the delicious soup!
How To Store Leftovers
- REFRIGERATE – let the soup cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3-4 days.
- TO FREEZE - If you want to freeze it, let it cool completely and store in a freezer-safe container or bag for up to 3 months. The pasta may soften a bit after freezing.
Reheating Tips
- STOVETOP - You can warm the soup on the stovetop over medium heat, stirring occasionally and adding a splash of water or broth if it’s too thick.
- MICROWAVE - Microwave in a covered bowl in 1-minute intervals, stirring in between, until heated through.
- Add more toppings once you reheat the soup! Try a dollop of ricotta cheese, shredded mozzarella, parmesan cheese, or some chopped fresh basil.
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
- Tried this recipe? Share it with friends and leave a star rating below—I’d love to hear what you think!
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Ingredients
- 1 lb lean ground beef
- 1 cup diced yellow onion
- 4 minced garlic cloves
- 3 oz tomato paste
- 1 Tbsp Italian seasoning
- 1 tsp salt
- ½ tsp ground black pepper
- 4 cups beef broth
- 15 oz canned diced tomatoes - with juices
- 15 oz tomato sauce
- 1 cup water - plus extra if needed
- 8 oz uncooked bowtie pasta - aka farfalle pasta
- ½ cup ricotta cheese
- ½ cup shredded parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 cup baby spinach
- Optional Toppings: - ricotta cheese, shredded mozzarella, Parmesan cheese, fresh basil, garlic bread
Instructions
- Add 1 Tbsp olive oil to a large pot and heat over medium heat.
- Add 1 cup diced onion and cook for 2-3 minutes until softened. Add 4 minced garlic cloves and cook for another 30 seconds until fragrant.
- Add 1 lb lean ground beef to the pot, breaking it up as it cooks using a ground beef masher or a wood spoon. Cook for 5-7 minutes until browned and cooked through.
- Stir in 3 oz tomato paste, 1 tablespoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon ground black pepper. Mix everything together and cook for 1-2 minutes.
- Pour in 4 cups beef broth, 15 oz canned diced tomatoes (with juices), 15 oz canned tomato sauce, and 1 cup water. Stir to combine.
- Add 8 oz uncooked bowtie pasta to the pot. Make sure the pasta is fully covered with the liquid. Bring to a boil, then reduce the heat and let it simmer for about 10-14 minutes, stirring occasionally to prevent the pasta from sticking together. If needed, add more liquid in small amounts to keep the pasta covered.
- Stir in ½ cup ricotta cheese, ½ cup shredded parmesan, ½ cup shredded mozzarella, and 1 cup baby spinach. Cook for another 1 minute, allowing the spinach to wilt and the cheese to melt into the soup.
- Ladle the soup into bowls. You can add optional toppings like a dollop of ricotta cheese, a sprinkle of chopped fresh basil, and additional shredded parmesan cheese, if desired.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Darlene says
Made this for my grandson. Loved it. It didn't seem like soup it was so thick and delicious. Sure to be a kid pleaser! PS. I loved it too