Hearty Lasagna Soup with Bow Tie Pasta

Soup season is here, and I’m all about finding ways to make dinner both cozy and easy. My kids are obsessed with lasagna, but let’s be real – who has time to layer noodles and wait for it to bake on a busy weeknight? That’s where this lasagna soup comes in to save the day.

I stumbled across this idea when I had leftover bow tie pasta and was craving all those rich lasagna flavors. Instead of spending an hour assembling layers, I just threw everything into one pot. The bow tie pasta holds onto all that cheesy, meaty goodness perfectly. Plus, my family gets their lasagna fix without me being stuck in the kitchen all evening.

The best part? It tastes like you’ve been cooking all day, but it’s ready in about 30 minutes. Perfect for those nights when everyone’s hungry and you need something that actually fills them up.

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What Kind of Ground Beef Should I Use?

For this lasagna soup, you’ll want to use ground beef with a fat content that gives you good flavor without making the soup too greasy. I recommend going with 80/20 ground beef, which has enough fat to keep the meat juicy and flavorful while cooking. If you prefer a leaner option, 85/15 will work too, though you might want to add a bit more oil when browning it. Ground chuck is usually your best bet since it has great flavor and the right fat ratio for soups. Make sure to drain any excess fat after browning the beef to keep your soup from becoming too oily.

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Options for Substitutions

This cozy soup is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:

• Ground beef: Ground turkey, Italian sausage, or even ground chicken work great here. If using sausage, you might want to reduce the Italian seasoning since it’s already seasoned.
• Bowtie pasta: Any short pasta shape will do the trick – try penne, rotini, shells, or even broken lasagna noodles. Just keep the cooking time similar to what’s called for in the recipe.
• Ricotta cheese: Cottage cheese makes a good substitute, though the texture will be slightly different. You can also use cream cheese (about 4 ounces) for extra richness.
• Chicken broth: Beef broth or vegetable broth both work well. If you only have bouillon cubes or paste, use 4 cups of water with the equivalent amount of bouillon.
• Fresh parsley: Dried parsley works fine (use about 1 tablespoon), or try fresh basil for a more traditional Italian flavor.
• Tomato paste: If you don’t have tomato paste, you can skip it and add an extra can of tomato sauce, though the flavor won’t be quite as concentrated.

Watch Out for These Mistakes While Cooking

The biggest mistake when making lasagna soup is adding the pasta too early, which leads to mushy, overcooked noodles that break apart and make your soup look more like pasta mush than a hearty meal. Add the bowtie pasta during the last 10-12 minutes of cooking time, and if you’re planning to have leftovers, consider cooking the pasta separately and adding it to individual bowls since it continues to absorb liquid even after cooking. Don’t skip browning the ground beef properly – those caramelized bits add serious flavor to your soup base, so resist the urge to rush this step. Another common error is not tasting and adjusting the seasoning before serving, especially the salt level, since the broth and canned tomatoes can vary in sodium content. For the creamiest results, stir the ricotta cheese into individual bowls rather than the entire pot, which prevents it from curdling and gives you better control over the creamy texture.

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What to Serve With Lasagna Soup?

This hearty lasagna soup is basically a complete meal in a bowl, but it pairs beautifully with some crusty garlic bread or warm dinner rolls for dipping. A simple Caesar salad or mixed greens with Italian dressing makes a great side that won’t compete with all those rich, cheesy flavors. If you want to keep things really easy, just serve it with some buttery breadsticks from the store – they’re perfect for scooping up all that melted cheese and sauce. You could also add a light antipasto platter with olives, cherry tomatoes, and salami if you’re feeding a crowd.

Storage Instructions

Store: This lasagna soup keeps really well in the fridge for up to 4 days in an airtight container. The pasta will absorb some of the broth as it sits, so you might need to add a splash of chicken broth or water when you reheat it to get the consistency just right again.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend freezing it before adding the pasta if possible. Cooked pasta can get a bit mushy after freezing, so it’s better to add fresh pasta when you reheat. If you’ve already mixed everything together, it’ll still taste great – just expect a slightly different texture.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally and adding extra broth if needed. You can also use the microwave, but stir it every minute or so to heat evenly. I like to add a fresh sprinkle of parmesan and parsley on top when serving to brighten it up again.

 

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 115-135 g
• Fat: 95-110 g
• Carbohydrates: 260-290 g

Ingredients

For the soup:

• 8 oz uncooked bowtie pasta (cook al dente in the soup)
• 1-2 tbsp olive oil
• 1/3 cup tomato paste
• 1-2 cups water
• 4 garlic cloves (freshly minced for best flavor)
• 1 can tomato sauce
• 1 lb ground beef (80/20 lean preferred for flavor)
• 1 tbsp Italian herb blend (or make your own with dried oregano, basil, thyme)
• 4 cups chicken stock (I use Pacific Foods organic chicken stock)
• Ground black pepper
• 1 can diced tomatoes
• 1 tsp sea salt
• 1 large yellow onion (finely diced)

For serving:

• 1/4 cup fresh parsley (finely chopped)
• 1/2 cup ricotta cheese (whole milk ricotta for creaminess)
• 1/4 cup grated Parmesan cheese (freshly grated is best)
• 2 oz shredded mozzarella cheese

Step 1: Sauté the Beef, Onions, and Garlic

• 1 to 2 tbsp olive oil or chosen cooking oil
• 1 lb ground beef
• 1 large yellow onion, diced
• 4 garlic cloves, minced

Heat a 4.5 quart soup pot over medium-high heat.

Add the olive oil and allow it to become hot and shimmering.

Add the ground beef, diced onion, and minced garlic to the pot.

Sauté everything together, stirring as needed, until the beef is cooked through and the onions are softened.

If there is excess fat, drain it off before proceeding.

I like to let the onions get a little golden for a sweeter flavor.

Step 2: Simmer the Soup Base with Pasta

• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) tomato sauce or puree
• 1/3 cup tomato paste (about half a 6 oz can)
• 4 cups chicken stock
• 8 oz uncooked bowtie pasta
• 1 tbsp Italian herb blend
• 1 tsp sea salt (or more to taste)
• ground black pepper, to taste
• 1 to 2 cups water, as needed for texture

Stir in the diced tomatoes (with their juices), tomato sauce or puree, tomato paste, chicken stock, Italian herb blend, sea salt, ground black pepper, and the uncooked bowtie pasta.

Increase the heat to high and bring the soup to a boil.

Once boiling, reduce the heat to a medium simmer.

Cook the soup for 10 to 15 minutes, stirring frequently to prevent the pasta from sticking.

Add 1 to 2 cups water, or more chicken stock, in small amounts to adjust the consistency of the soup to your liking as it cooks.

Step 3: Add Cheeses and Garnish

• 1/2 cup ricotta cheese
• 2 oz mozzarella cheese, shredded (about 1/2 cup)
• 1/4 cup parmesan cheese, shaved or grated
• 1/4 cup chopped fresh parsley

Once the soup finishes cooking and the pasta is tender, remove the pot from the heat and allow it to cool slightly.

Stir in the ricotta, mozzarella, and parmesan cheeses, or, if you prefer, serve the cheeses on the side and add them to individual bowls for a more customizable experience.

Garnish each serving with chopped fresh parsley for a bright, fresh finish.

For an extra creamy texture, I like to stir all the cheeses directly into the pot.

Step 4: Cool and Store the Soup

Let the lasagna soup cool completely before transferring it to an airtight container.

Refrigerate for up to 5 days or freeze for up to 90 days for make-ahead meals.

When reheating, add a splash of water or chicken broth as needed, since the pasta will absorb some liquid over time.