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If you're craving lasagna but not up for the work, toss everything in a pot and whip up this quick Lasagna Soup. All the classic goodness—pasta, meat, cheese, and sauce—but you barely have to do anything. Great when you're short on time but still want that homemade taste.
Why You’ll Love It
All cooked up together in one big pot—no stacking layers or tricky steps. Less mess, fewer pans to scrub. It's hard to mess up, and it always comes out tasty. Works perfectly for next-day lunches too. Mix in three types of cheese for a super creamy kick. Even kids who are picky usually ask for seconds.
Grab These
- Parsley: Just chop a little for garnish
- Cheese: A mix of ricotta, mozzarella, and parmesan
- Pasta: Use about 3 cups of bowties
- Salt and Pepper: Sprinkle however much you like
- Italian Spices: About a spoonful
- Water: Only if you want it thinner
- Chicken Broth: Four cups
- Tomato Paste: One small can
- Tomato Sauce: One can
- Tomatoes: Big can of diced works best
- Garlic: Four cloves, chopped
- Onion: One big one, diced up
- Ground Beef: A pound
- Oil: Couple spoons of olive oil
How You Do It
- Finish it off:
- Ladle soup into bowls, plop in a spoonful of ricotta, cover with mozzarella and parmesan.
- Sparkle it up:
- Sprinkle on chopped parsley. Dish up right away while it’s hot.
- If it feels thick:
- Add a splash more broth or water. Toss in more salt if you think it needs it.
- Let it simmer:
- Drop the heat to low. Let it bubble for 15 minutes till the pasta softens, give it a stir here and there.
- Pasta time:
- Stir in your bowtie pasta, get the pot simmering.
- Season it:
- Dump in Italian spices, plus salt and pepper. Mix it so it’s all stirred through.
- Pour in the liquids:
- Tip in your canned tomatoes, sauce, paste, and chicken broth. Mix till it looks saucy.
- Brown it up:
- Throw ground beef, onion, and garlic into the pot. Break up the meat as it goes, drain any greasy bits off.
- Warm up the pot:
- Add oil and heat your biggest pot over medium-high to get started.
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Kids Devour This
Just like eating classic lasagna—only easier and you get to use a spoon. All those cheeses make it extra tasty. Only got one pot to clean up. It makes a big batch, plenty for everyone.
So Simple to Cook
This dish is hard to mess up. If you can brown hamburger and open a few cans, you’re all set. Don’t stress about exact measurements—just toss in what you like best. Your kitchen will smell amazing as it simmers.
Tweak It Your Style
Want something different? Try ground turkey or sausage instead of beef. Switch up the pasta if bow ties aren't your thing. Like it spicy? Toss in some chili flakes. Can’t get enough cheese? Load up more. Toss in spinach at the end if you’re feeling green. Make it your own way.
Better the Next Day
Holds up well in the fridge for five days. It thickens up after a night—just splash in some broth when reheating. Pack it in a thermos for lunch; it stays warm. Flavors get even more awesome after sitting overnight.
Stash the Extra
Let the soup cool first, then scoop into airtight containers. Good for freezing up to three months. When you're ready, warm it slow on the stove, stirring so it won't stick. Double the batch if you want—super handy for busy days.
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Frequently Asked Questions
- → Which cheese works best?
Go for three to nail the vibe: Ricotta for smoothness, mozzarella for melty goodness, and parmesan for bite. Stir herbs into ricotta if you like extra flavor. Don’t want to fuss? Grab a bagged Italian blend. Provolone’s great too! Fresh or regular mozzarella both work—just plop it in while soup’s hot so it turns gooey. Oh, and always save some extra cheese to pile on leftovers!
- → Can I skip the meat?
Yep! Try veggie crumbles, mushrooms for that savory note, or cooked lentils for fill. Just swap in veggie broth. Want more veggies? Throw in spinach, zucchini, or peppers. Some go for eggplant or cauliflower to bulk it up. Just cook veggies soft but not mushy. Cheese keeps it rich with or without meat!
- → What's the best pasta?
Bowtie pasta (farfalle) looks cool and soaks up sauce. But you can use any short pasta: try penne, macaroni, or those pasta wheels. Some break up lasagna sheets for fun! Steer clear of tiny stuff like orzo—it disappears in soup. Try not to overdo the cooking or pasta gets soggy. Stir pasta in near the end, or keep it separate to mix in each bowl if you want less mushiness.
- → How do I save leftovers?
Let things cool before stashing away. Lasts up to 5 days in a sealed fridge container. For freezer (good three months), leave the pasta out—cook it fresh when heating up. If soup splits in the fridge, mix it while warming and it’ll smooth back out. Store cheese on the side too if you want. Warm slow on the stove, or short bursts in the microwave (stir between). Soup too thick? Add a splash of broth.
- → Need it gluten-free?
Simple, just grab gluten-free pasta—rice or corn ones stand up well in soups. Cook it apart to skip mushy bits if you're worried. Peep your broth labels; sometimes there’s sneaky wheat. Tomato stuff usually passes but double-check. Want thicker soup? Use cornstarch instead of flour. Rest of the goodies—cheese, meat, veg—are gluten-free already. Still tastes awesome!
Conclusion
Dig Italian eats? Give stuffed shells a go—still cheesy and meaty, but baked. Or spoon the meaty sauce onto any pasta. Rigatoni bake's another way to get all those flavors.