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Cheesy Ground Beef Lasagna Soup

Cheesy ground beef lasagna soup with broken lasagna noodles and a melty mozzarella-cheddar finish. Simmered in a rich tomato-beef broth, then topped with creamy ricotta dollops for lasagna-style flavor in spoonable form.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build the tomato base
  1. Brown the ground beef in a large pot over medium-high heat, then drain excess fat.
  2. Sauté the diced onion for 4 minutes, then add the minced garlic and tomato paste and cook for 2 minutes.
  3. Add crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes, then bring to a boil.
Simmer noodles and melt the cheese
  1. Add the broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until tender.
  2. Reduce heat to low and stir in mozzarella and cheddar until melted and glossy.
  3. Season with salt and pepper to taste.
Finish and serve
  1. Serve the soup hot, topped with a generous dollop of ricotta mixed with parmesan and basil.

Notes

Pro tip: keep the heat on low once the cheeses go in so they melt smoothly without separating. Refrigerate leftovers in a covered container up to 3 days; reheat gently on the stovetop, adding a splash of broth if needed. Freezing is not recommended because noodles can soften too much. For a lighter option, use 90/10 ground beef and reduced-fat mozzarella/cheddar.