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Beef Lasagna Soup

Beef lasagna soup with rich tomato-broth flavor, browned ground beef, and tender broken lasagna noodles. Finished with a creamy ricotta–mozzarella cheese dollop that melts right into each 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
  

Soup base
  • 1.5 lb lean ground beef
  • 1 onion diced
  • 4 garlic minced
  • 28 oz crushed tomatoes 1 can
  • 14 oz diced tomatoes 1 can
  • 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. Keep the pot with the beef in it so you can build the soup in the same vessel.
Sauté aromatics
  1. Sauté the diced onion in the same pot for 4 minutes until softened.
  2. Add the minced garlic and tomato paste and cook for 2 minutes, stirring to prevent sticking.
Simmer the tomato broth
  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 and reduce heat to a steady simmer.
  3. Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender and suspended in the broth.
Season and serve
  1. Season with salt to taste and stir occasionally to prevent noodles from sticking.
  2. Mix the cheese dollop (ricotta, shredded mozzarella, and parmesan), then serve in each bowl with a very generous spoonful and top with fresh basil.

Notes

For the best texture, simmer at a gentle bubble (not a hard boil) so the noodles soften without turning mushy. Store leftovers in the refrigerator up to 3 days; reheat until hot, and add a splash of beef broth or water if it thickens. Freezing is not recommended because lasagna noodles can become overly soft after thawing. For a dietary swap, use lean turkey instead of ground beef to reduce overall fat while keeping the same Italian-style flavor.