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Beef Lasagna Soup

Beef lasagna soup with a rich beefy tomato broth, tender broken lasagna noodles, and cheesy ricotta-mozzarella dollops that melt into every bowl. Made as a one-pot stovetop simmer for an easy Italian-American weeknight dinner.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Beef lasagna soup base
  • 1.5 lb lean ground beef
  • 1 onion, diced
  • 4 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 ground beef in a large pot over medium-high heat until cooked through, then drain the fat.
Build the tomato base
  1. Sauté the onion in the same pot for 4 minutes, then add the garlic and tomato paste and cook for 2 minutes.
  2. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, red pepper flakes, and black pepper, then bring the mixture to a boil.
Simmer the noodles
  1. Add the broken lasagna noodles, reduce the heat to a simmer, and cook for 10-12 minutes until the noodles are tender.
  2. Season with salt to taste and stir occasionally to prevent the noodles from sticking.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, parmesan, and fresh basil into a thick cheese dollop.
  2. Serve the soup in bowls and top each one with a very generous spoonful of the cheese dollop so it starts melting into the hot broth.

Notes

Pro tip: if your soup thickens as it sits, loosen it with a splash of beef broth and reheat gently on the stovetop. Store leftovers in the fridge for up to 3 days; reheat until steaming. Freezing is not recommended because lasagna noodles can soften too much after thawing. For a lighter option, use part-skim ricotta and reduced-fat mozzarella.