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Beef Lasagna Soup

Beef lasagna soup with a rich tomato-broth base, tender broken lasagna noodles, and a melty ricotta-mozzarella cheese dollop. Simmered until the noodles soften and finished with fresh basil for a classic Italian-American flavor.
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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: 530
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1.5 lb lean ground beef
  • 1 onion
  • 4 garlic
  • 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
  • salt
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown and build the broth
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat when it’s no longer pink.
  2. Sauté the diced onion in the same pot for 4 minutes, then add the minced garlic and tomato paste and cook for 2 minutes, stirring until fragrant.
  3. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, red pepper flakes, and black pepper; bring to a boil.
Simmer the noodles
  1. Add the broken lasagna noodles to the boiling soup, reduce the heat to a gentle simmer (about 200°F–210°F/93°C–99°C), and cook for 10–12 minutes until tender.
  2. Season with salt and stir occasionally so the noodles don’t stick to the bottom of the pot.
Make and serve with the cheese dollop
  1. Mix the ricotta, shredded mozzarella, and parmesan into a cheese dollop, then let it sit briefly off-heat so it holds its shape.
  2. Serve the soup in bowls and add a very generous spoonful of the cheese dollop to each, topping with fresh basil so it starts to melt into the hot broth.

Notes

Pro tip: break the lasagna noodles into small pieces so they simmer evenly in the soup without becoming mushy. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove. Freezing is not recommended for best noodle texture. For a lighter option, use 93% lean ground beef and part-skim mozzarella.