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Hearty lasagna soup with ground beef, tomato broth, broken lasagna noodles, ricotta, mozzarella, Parmesan, and fresh herbs.

Easy Lasagna Soup

A cozy one-pot lasagna soup with ground beef, tomato broth, broken lasagna noodles, ricotta, mozzarella, and Parmesan.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1 tablespoon olive oil if needed
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes
  • 1 14.5-ounce can diced tomatoes
  • 5 cups low-sodium beef broth
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 8 regular lasagna noodles broken into rough pieces
  • 1 cup whole-milk ricotta cheese
  • 1 cup shredded low-moisture mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese divided
  • 2 tablespoons chopped fresh parsley
  • Fresh basil optional

Method
 

  1. Heat a large Dutch oven over medium-high heat. Add olive oil if needed.
  2. Add the ground beef and cook for 5–7 minutes, breaking it into irregular crumbles.
  3. Drain excess grease if necessary.
  4. Add the diced onion and cook for about 4 minutes until softened.
  5. Add the minced garlic and cook for 30–60 seconds.
  6. Stir in the tomato paste and cook for 1–2 minutes.
  7. Add the crushed tomatoes and diced tomatoes.
  8. Pour in the beef broth.
  9. Add the Italian seasoning, dried basil, red pepper flakes, salt, and black pepper.
  10. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes.
  11. Break the lasagna noodles into rough 1 1/2–2-inch pieces.
  12. Stir the noodles into the soup.
  13. Simmer for 10–12 minutes, stirring occasionally, until the pasta is tender.
  14. Add extra broth if the soup becomes too thick.
  15. In a small bowl, combine the ricotta, half of the Parmesan, and chopped parsley.
  16. Taste the soup and adjust the seasoning.
  17. Turn off the heat and let the soup rest for 5 minutes.
  18. Ladle into bowls.
  19. Top each serving with ricotta mixture, mozzarella, remaining Parmesan, and optional fresh basil.
  20. Serve warm.

Notes

Break the lasagna noodles into irregular pieces rather than identical squares.
Stir the soup occasionally while the pasta cooks to prevent the noodles from sticking together.
Lasagna noodles absorb a significant amount of liquid, so keep extra broth available.
Do not overcook the noodles because they continue softening as the soup rests.
For the best texture, add the ricotta mixture to individual bowls instead of stirring it into the whole pot.
Italian sausage can replace some or all of the ground beef.
Fresh spinach can be stirred in during the last few minutes of cooking.
Store leftovers in the refrigerator for up to 4 days.
Add additional broth when reheating.
For freezing, freeze the soup base without the noodles and cook fresh pasta after thawing.