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–+ servings

Lasagna Soup Recipe

This easy lasagna soup combines seasoned ground beef, tender noodles, tomatoes, ricotta, mozzarella, and Parmesan in one cozy pot.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner, Soup
Cuisine American
Servings 6 generous servings

Ingredients
  

Soup

  • 1 tablespoon olive oil
  • 1 pound 454 g lean ground beef
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes
  • 1 14.5-ounce can diced tomatoes with juices
  • 6 cups low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes optional
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon black pepper
  • 8 ounces dry lasagna noodles broken into pieces
  • 1 teaspoon sugar optional
  • 2 tablespoons fresh parsley or basil optional

Ricotta topping

  • 1 cup whole-milk ricotta
  • ½ cup shredded mozzarella
  • ¼ cup grated Parmesan
  • 1 tablespoon chopped parsley
  • Pinch salt
  • Pinch black pepper

Instructions
 

  • Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook for 5 to 7 minutes, breaking it into crumbles, until browned. Drain excess fat if necessary.
  • Add onion and cook for 4 to 5 minutes until softened.
  • Add garlic and cook for 30 to 45 seconds.
  • Stir in tomato paste and cook for 1 minute.
  • Add crushed tomatoes, diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, basil, oregano, red pepper flakes, salt, and black pepper.
  • Bring to a gentle boil, reduce heat, and simmer uncovered for 15 minutes.
  • Taste the broth. Add up to 1 teaspoon sugar only if needed to balance particularly acidic tomatoes.
  • Stir in broken lasagna noodles.
  • Simmer for about 10 to 12 minutes, or according to the pasta package directions, stirring frequently, until the noodles are just tender.
  • Meanwhile, mix ricotta, mozzarella, Parmesan, parsley, salt, and pepper in a small bowl.
  • Taste the finished soup and adjust seasoning. Add extra broth if the soup has become too thick.
  • Spoon ricotta mixture into serving bowls and ladle hot soup over or around it.
  • Finish with mozzarella, Parmesan, fresh basil or parsley, and optional red pepper flakes.

Notes

  • For leftovers, cook and store the pasta separately so it does not absorb all the broth.
  • The soup naturally thickens as it sits. Add additional beef broth when reheating.
  • Whole-milk ricotta produces the creamiest topping, but cottage cheese can be substituted.
  • For an Italian sausage version, replace 8 ounces of the ground beef with mild Italian sausage.
  • For freezing, freeze only the beef and tomato soup base. Add freshly cooked pasta and ricotta after reheating.
  • Food safety: Ground beef should be completely cooked before the soup is served.
  • Nutrition note: Any nutrition values generated by a recipe-card plugin should be treated as estimates because brands, serving sizes, beef fat percentage, and toppings vary.