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A comforting, easy-to-make lasagna soup that combines the flavors of traditional lasagna into a one-pot tomato broth with pasta and a three-cheese topping. Ready in about 45 minutes, it offers the rich, meaty tomato sauce, gooey cheese, and tender pasta without the layering and baking hassle.

Ingredients

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  • 1–2 tablespoons olive oil (or preferred cooking oil)
  • 1 pound ground beef
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can tomato sauce or tomato puree
  • ⅓ cup tomato paste (about half of a 6-ounce can)
  • 4 cups chicken broth
  • 1–2 cups water (to adjust consistency)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt (or more to taste)
  • Black pepper, to taste
  • 8 ounces uncooked bowtie (farfalle) pasta or another sturdy pasta like penne, rigatoni, or macaroni
  • ½ cup ricotta cheese
  • 2 ounces shredded mozzarella cheese (about ½ cup)
  • ¼ cup Parmesan cheese (shaved, shredded, or freshly grated)
  • ¼ cup fresh parsley, chopped

Instructions

  1. Heat a large (about 4.5-quart) heavy-bottomed soup pot over medium-high heat and add 1-2 tablespoons olive oil; heat until shimmering.
  2. Add 1 pound ground beef, 1 large diced onion, and 4 minced garlic cloves; cook, stirring often, until beef is browned and onions are soft. Drain excess fat if needed.
  3. Stir in a 15-ounce can diced tomatoes with juices, a 15-ounce can tomato sauce, and ⅓ cup tomato paste.
  4. Pour in 4 cups chicken broth and add 1 tablespoon Italian seasoning, 1 teaspoon salt, and black pepper to taste; stir until the tomato paste dissolves and the mixture is smooth.
  5. Add 8 ounces uncooked bowtie pasta to the pot and bring the soup to a boil.
  6. Cover loosely, reduce heat to a medium simmer, and cook, stirring occasionally, until the pasta is tender (about 10-15 minutes). Add small amounts of water or extra broth as needed if the soup becomes too thick.
  7. (Pressure cooker alternative) Select Sauté; heat olive oil, add ground beef, diced onion, and minced garlic, and cook until beef is browned; drain fat and pour in a little broth to deglaze, then press Cancel.
  8. Stir in diced tomatoes, tomato sauce, tomato paste, remaining broth, seasonings, and uncooked pasta; seal lid, set valve to Sealing, and pressure cook on High for 1 minute.
  9. Release pressure: quick release for firmer pasta or natural release (~10 minutes) for softer noodles; open carefully, stir, and add water or broth if needed to loosen the soup.

Notes

Pasta substitutions: sturdy pasta shapes like penne, rigatoni, or macaroni work well. Lasagna noodles can be broken into bite-sized pieces but soften faster, so use them closer to serving time or eat sooner., Protein swaps: ground turkey, pork, or chicken can replace beef using the same cooking method., Tomato texture: crushed tomatoes can be used instead of diced for a thicker broth., Marinara shortcut: 24 ounces jar of marinara plus 1 cup water can substitute diced tomatoes, tomato sauce, and tomato paste., To avoid pasta sticking: stir frequently and keep heat at a gentle simmer., Store leftovers in airtight container refrigerated up to 5 days; freeze up to 3 months without cheese toppings., Reheat gently adding broth or water to loosen soup., Serve topped with a blend of ricotta, mozzarella, and Parmesan cheeses and fresh parsley for best flavor., Recipe yields about 12 cups; serving size about 1 cup (12 servings).

Nutrition

Find it online: https://margorecipes.com/easy-lasagna-soup-recipe-one-pot-the-kitchen-girl/