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Beef Lasagna Soup

Beef lasagna soup with a rich, dark tomato-beef broth and tender broken lasagna noodles, finished with a creamy ricotta-mozzarella dollop. It’s a hearty Italian-American main dish that tastes like classic lasagna, but cooks faster in one pot.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb lean ground beef
  • 1 onion, diced
  • 4 garlic, minced
  • 28 oz crushed tomatoes
  • 14 oz diced tomatoes
  • 4 cup beef broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.25 tsp black pepper
  • 8 lasagna noodles, broken into pieces
  • Salt to taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat.
  2. Continue browning until the beef is no longer pink, scraping up browned bits for flavor.
Sauté aromatics
  1. Add the diced onion to the same pot and sauté for 4 minutes.
  2. Add the minced garlic and tomato paste and cook for 2 minutes, until fragrant.
Build the soup
  1. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, red pepper flakes, and black pepper, then bring to a boil.
  2. Add the broken lasagna noodles, reduce heat to a gentle simmer, and cook 10-12 minutes until tender, stirring occasionally to prevent sticking.
  3. Season with salt to taste and stir well before serving.
Make cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan for the cheese dollop.
  2. Serve the soup in bowls with a very generous spoonful of the ricotta-mozzarella dollop, topped with fresh basil.

Notes

Pro tip: If the soup thickens as it simmers, loosen it with a splash of beef broth until it reaches a ladleable consistency. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove. Freezing is not recommended because noodles can soften further. For a lighter option, use leaner ground beef (or swap to ground turkey) and use part-skim mozzarella.