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Whip up this Lasagna Soup when you’re craving those classic flavors but don’t want to bother with all the steps. You’ve got noodles, cheesy goodness, saucy meat, and it all chills out in just one big pot. Perfect when you’re short on time but hungry for something that tastes like you went all out.
Why Try This
You won’t be juggling layers here. Just put everything right in the pot—way less mess and less to clean up. Honestly, it turns out great every time, even if you’re not paying close attention. Amazing leftovers make for easy lunches. The mix of three cheeses makes it super creamy. Even kids who’re tough to please will be into this.
The Main Stuff
- Olive Oil: 2 spoonfuls
- Ricotta, Mozzarella, Parmesan: Whatever cheese you want
- Pasta: Bowtie, 3 cups
- Salt and Pepper: Taste and adjust
- Fresh Parsley: For sprinkling on top
- Italian Herbs: 1 spoon
- Water: Only if it seems thick
- Chicken Broth: 4 cups
- Tomato Paste: A small can is good
- Tomato Sauce: 1 can
- Diced Tomatoes: 1 large can
- Minced Garlic: 4 cloves
- Chopped Onion: Use a large one
- Beef (Ground): 1 pound
How You’ll Do It
- Top it off:
- Add some fresh parsley to make it look nice and go ahead and serve up while it’s hot.
- Bring the cheese:
- Drop a spoonful of ricotta into every bowl. Scatter mozzarella and parmesan on there too.
- Give it a taste test:
- If your soup's too thick, just pour in a splash more broth. More salt needed? Toss it in now.
- Let it simmer:
- Turn your heat lower. Let everything hang out for about 15 minutes, stirring every so often, so the pasta gets soft.
- Let in the noodles:
- Add the bowtie pasta and wait for your pot to start bubbling.
- Pile on the flavor:
- Throw in your Italian herbs, salt, and pepper. Give it all a good mix.
- Add the liquids:
- Tip in the tomatoes, sauce, paste, and broth. Stir it all together.
- Sauté the meat:
- Drop in beef, onions, and garlic and keep stirring as it browns up. Drain out any grease if you want.
- Warm up the pot:
- Drizzle oil into a big pot and crank the heat up to medium-high.
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Kids Dig It
Tastes just like the classic but way more fun when you get to eat it with a spoon. Loads of cheese makes every bite better. Barely any dishes to deal with. Feeds a crowd, too—makes a giant pot!
Anyone Can Make It
Seriously, you can't really mess this up. If you know how to brown some meat and open cans, you’ll do fine. No need to measure everything perfectly—just throw in more of what you like. Your kitchen will smell amazing, trust me.
Switch Things Up
Not into ground beef? Swap it for sausage or turkey. Use whatever pasta shape you’ve got. Want it hotter? Sprinkle in red pepper flakes. More cheese? Why not? Toss in spinach at the end if you're into it. Make it work for your crew.
Leftovers Rock
Stays good in the fridge for five days. Gets a little thicker overnight, so just add some extra broth to heat it up. Works great in a thermos for packed lunches. Honestly, it gets tastier the next day since the flavors hang out together.
For Later
Let it cool down before you stash it away. Use containers with tight lids. Freezes like a champ for up to three months. To reheat, warm it slowly on the stove—give it a stir so it doesn't burn. Make double and freeze some for those hectic nights.
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Frequently Asked Questions
- → What cheese should I use?
Blend three types of cheese for a real lasagna vibe: creamy ricotta, stretchy mozzarella, and sharp parmesan. For a shortcut, pick up an Italian blend from the store. You can even toss ricotta with herbs first for extra flavor. Got provolone or fresh mozzarella? Toss those in too! Always add cheese to the hot soup to get that perfect melt. Hold onto some extra for sprucing up leftovers!
- → Can I make it vegetarian?
Absolutely! Use plant-based crumbles or add hearty mushrooms for a meaty flavor. Lentils are another great option (about 2 cups cooked). Don’t forget to swap in veggie broth! If you're after more veggies, toss in spinach, diced zucchini, or bell peppers. Even cauliflower or eggplant can bulk things up. Just sauté till tender, not mushy. The cheese will keep it rich without any meat!
- → What type of pasta should I pick?
Bowties (farfalle) look pretty and pair well, but short shapes like macaroni, penne, or even broken lasagna sheets work like a charm. Just avoid tiny options like orzo—they tend to vanish in the soup. Always cook your pasta till it’s just right—too soft won’t be good! Want it simpler? Keep the pasta separate and add it fresh to each serving.
- → How do I store the leftovers?
Let it cool down before storing—keeps 5 days in the fridge in an airtight container. For freezing (up to 3 months), skip the pasta—it’s best to cook and add fresh when reheating. The soup may separate while cold, but stirring will fix it as it warms up. Heat it gently on the stove for the best texture. Short microwave bursts work too, just stir often. If it gets thick, add a splash of broth.
- → What if I need it gluten-free?
Super easy! Just use gluten-free pasta. Brown rice or corn-based ones work best in soups—they hold up better. Cook pasta separately if you're worried about it getting mushy. Also, check your broth—some brands sneak in wheat. Most tomato products are fine, but double-check to be safe. For thickening, use cornstarch instead of flour. The rest—cheese, meat, veggies—is naturally gluten-free. You won’t miss a thing!
Conclusion
Got a craving for Italian? Try other delicious options! Stuffed shells bring meat and cheese together in one dish, a hearty meat sauce works with any pasta, and baked rigatoni is a cheesy classic you shouldn’t skip.