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Beef Lasagna Soup

Beef lasagna soup with a rich tomato-beef broth, tender broken lasagna noodles, and a creamy ricotta-mozzarella cheese dollop. Simmered until the noodles are just tender, this Italian-American main dish delivers lasagna flavors in a spoonable bowl.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef and aromatics
  • 1.5 lb lean ground beef
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (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 lean ground beef in a large pot over medium-high heat, then drain the fat. Look for crumbled beef with no pink remaining.
Sauté aromatics
  1. Sauté the diced onion in the same pot for 4 minutes. Cook until the onion softens and turns translucent.
  2. Add the minced garlic and tomato paste, then cook for 2 minutes. Stir until fragrant and slightly darkened.
Build the soup
  1. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, red pepper flakes, and black pepper to the pot. Bring the mixture to a boil over high heat.
  2. Add the broken lasagna noodles, then reduce the heat to maintain a gentle simmer. Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender.
  3. Season with salt to taste and continue to stir occasionally to prevent sticking. Keep the soup at a simmer until everything is evenly heated.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan together for a thick cheese dollop. Stir until combined and scoopable.
  2. Serve the soup hot in bowls with a very generous spoonful of the cheese dollop. Top with fresh basil so it slightly melts into the hot broth.

Notes

Pro tip: break the lasagna noodles into small pieces so they cook tender in the 10-12 minute simmer without turning mushy. Store leftovers in the fridge up to 3 days; reheat gently until hot. Freezing is not recommended because noodles can soften too much after thawing. For a lighter option, use 93% lean or swap part of the beef for lean ground turkey while keeping the same broth and seasoning.