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Cheesy Ground Beef Lasagna Soup

Cheesy ground beef lasagna soup with broken lasagna noodles simmered until tender, then finished with melted mozzarella and cheddar. Topped with a quick ricotta-parmesan dollop for a rich, layered 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: 620
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef (80/20)
onion
  • 1 onion, diced
garlic
  • 4 cloves garlic, minced
crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
diced tomatoes
  • 1 can (14 oz) diced tomatoes
beef broth
  • 4 cup beef broth
tomato paste
  • 2 tbsp tomato paste
Italian seasoning
  • 1 tsp Italian seasoning
dried basil
  • 1 tsp dried basil
dried oregano
  • 0.5 tsp dried oregano
red pepper flakes
  • 0.5 tsp red pepper flakes
lasagna noodles
  • 8 lasagna noodles, broken into pieces
shredded mozzarella
  • 1.5 cup shredded mozzarella
shredded cheddar or American cheese
  • 1 cup shredded cheddar or American cheese
ricotta dollop
  • 1 cup ricotta
  • 0.25 cup parmesan
  • 0.25 tsp basil Use fresh basil if desired.
salt and pepper
  • 1 Salt and pepper to taste

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. Look for no pink remaining and a browned, crumbly texture.
Build the tomato base
  1. Sauté the onion for 4 minutes until softened, then add the garlic and cook with it for 2 minutes. The mixture should smell fragrant and the onions should look translucent.
  2. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes, then bring to a boil. Watch for steady bubbling across the surface.
Cook the noodles and melt the cheese
  1. Add the broken lasagna noodles and simmer for 10-12 minutes until tender. The soup should thicken slightly as the noodles soften.
  2. Reduce the heat to low and stir in the mozzarella and cheddar until fully melted. Look for a glossy, cohesive cheesy layer throughout the broth.
  3. Season with salt and pepper to taste. Taste and adjust until the flavors are balanced.
Serve with ricotta dollop
  1. Stir the ricotta and parmesan together, then add basil. Spoon a generous dollop on top of each bowl before serving.

Notes

Pro tip: If the soup gets too thick while the noodles cook, add a splash of beef broth to loosen it to a ladleable consistency. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove. Freezing is not recommended because the noodles may soften too much and the cheese can change texture. For a lighter option, use 90/10 ground beef and reduced-fat mozzarella/cheddar.