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–+ servings

One-Pot Lasagna Soup

A comforting and hearty soup that combines all the flavors of traditional lasagna in a quick and easy one-pot meal.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 430
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil For sautéing
  • 1 lb ground beef Can substitute with ground turkey or chicken
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes, not drained
  • 1 can (15 oz) tomato sauce or tomato puree
  • 1/3 cup tomato paste From half a 6 oz can
  • 4 cups chicken broth
  • 1 tbsp Italian seasoning blend
  • 1 tsp sea salt
  • Black pepper, to taste
  • 1-2 cups water To adjust texture
  • 8 oz bowtie (farfalle) pasta, uncooked
  • 1/2 cup ricotta cheese
  • 2 oz mozzarella cheese, shredded (about 1/2 cup)
  • 1/4 cup parmesan cheese, any style (shaved, shredded, or grated)
  • 1/4 cup fresh parsley, chopped For garnishing

Method
 

Preparation
  1. Heat a large 4.5-quart soup pot over medium-high heat and drizzle in the olive oil until it shimmers.
  2. Add the ground beef, diced onions, and minced garlic. Sauté until the beef is browned and the onions are soft.
  3. Stir in the diced tomatoes (juices included), tomato sauce, tomato paste, chicken broth, and Italian seasoning. Season with sea salt and black pepper.
  4. Add the uncooked bowtie pasta, bringing everything to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 10 to 15 minutes, stirring frequently.
  5. When cooking time is nearing the end, remove the pot from heat and stir in the ricotta, mozzarella, and parmesan cheeses until melted.

Nutrition

Serving: 1gCalories: 430kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 950mgFiber: 2gSugar: 4g

Notes

Feel free to switch up the pasta shapes and customize the cheese in individual bowls. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen without cheese.

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