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Cheesy Ground Beef Lasagna Soup

Cheesy ground beef lasagna soup brings broken lasagna noodles, tomatoes, and seasoned beef together in a Dutch oven for a hearty, savory bowl. A creamy ricotta, mozzarella, and Parmesan topping melts into the hot soup.
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Prep Time 15 minutes
Cook Time 34 minutes
Total Time 49 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 tbsp olive oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 6 cups low-sodium beef broth
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 oz lasagna noodles broken into 2-inch pieces
For the cheese topping
  • 1 cup whole-milk ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 0.25 cup Parmesan cheese grated

Equipment

  • 1 6-quart Dutch oven

Method
 

Cook the soup
  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the ground beef and onion and cook for 6 to 8 minutes, breaking up the beef, until the beef reaches 160°F and the onion softens.
  3. Stir in the garlic and tomato paste and cook for 1 minute.
  4. Add the crushed tomatoes, beef broth, Italian seasoning, salt, and black pepper.
  5. Bring the soup to a boil, then reduce the heat and simmer uncovered for 15 minutes.
  6. Stir in the broken lasagna noodles and simmer for 10 to 12 minutes, stirring occasionally, until the noodles are tender.
Make the cheese topping
  1. Stir the ricotta, mozzarella, and Parmesan together in a small bowl.
Serve the soup
  1. Ladle the soup into bowls.
  2. Add a spoonful of the cheese topping to each serving.

Notes

For the best texture, cook the noodles until just tender. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the noodles may soften. Ground turkey can replace the beef for a lighter option.