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Beef Lasagna Soup

Beef lasagna soup with a rich tomato-beef broth and broken lasagna noodles for a cozy, spoonable twist. Finished with a ricotta-mozzarella dollop that melts into each bowl, plus basil for that classic lasagna vibe.
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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 lasagna soup base
  • 1.5 lb lean ground beef
  • 1 onion, diced
  • 4 cloves 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 excess fat.
  2. Keep the pot handy—you’ll use the same one for the onion and tomato paste.
Build the tomato base
  1. Sauté the diced onion in the same pot for 4 minutes, stirring until softened.
  2. Add the minced garlic and tomato paste and cook for 2 minutes, until fragrant and darkened slightly.
Simmer the soup
  1. Add 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 to a simmer, and cook 10-12 minutes until the noodles are tender.
  3. Season with salt to taste and stir occasionally to prevent the noodles from sticking.
Make cheese dollop and serve
  1. Stir together the ricotta, shredded mozzarella, and parmesan to make the cheese dollop.
  2. Ladle the hot soup into bowls and add a very generous spoonful of cheese dollop on top, finishing with fresh basil.

Notes

Pro tip: break the lasagna noodles into small pieces so they cook evenly in the broth; if the soup thickens after chilling, loosen with a splash of beef broth when reheating. Refrigerate leftovers up to 3 days; freeze soup (without the cheese dollop) for up to 2 months, then reheat and add fresh dollop. For a lighter option, use leaner ground beef (or swap to ground turkey) and part-skim mozzarella.