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Beef Lasagna Soup

Beef lasagna soup with a rich tomato-beef broth and tender broken lasagna noodles, finished with melty ricotta-mozzarella dollops. Quick Italian-American comfort: simmer noodles directly in the soup and serve each bowl with parmesan and fresh basil.
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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
  

Lean ground beef
  • 1.5 lb Lean ground beef
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
  • 1 tsp Dried oregano
Red pepper flakes
  • 0.5 tsp Red pepper flakes
Black pepper
  • 0.25 tsp Black pepper
Lasagna noodles
  • 8 Lasagna noodles broken into pieces
Ricotta
  • 1 cup Ricotta
Shredded mozzarella
  • 1 cup Shredded mozzarella
Parmesan
  • 0.25 cup Parmesan
Fresh basil
  • Fresh basil for serving
Salt to taste
  • Salt to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown lean ground beef in a large pot over medium-high heat; drain fat and keep the pot warm for the next step.
Build the tomato base
  1. Sauté onion for 4 minutes, then add garlic and tomato paste and cook for 2 minutes, stirring to prevent burning.
  2. Add crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, red pepper flakes, and black pepper; bring the mixture to a boil.
Simmer the soup
  1. Add lasagna noodles and reduce the heat to a gentle simmer; cook for 10-12 minutes until tender.
  2. Season with salt to taste, then stir occasionally to prevent the noodles from sticking.
Make the cheese dollop and serve
  1. Mix ricotta, shredded mozzarella, and parmesan together for the cheese dollop.
  2. Ladle the soup into bowls and top each serving with a very generous spoonful of the cheese dollop, finishing with fresh basil.

Notes

Pro tip: keep the noodles at a gentle simmer (not a hard boil) so they stay tender without turning the broth starchy. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months, but add the cheese dollop fresh when reheating for best texture. For a lower-fat option, use leaner ground beef (or substitute ground turkey) while keeping the same broth and noodle simmer time.