Go Back

Beef Lasagna Soup

Beef lasagna soup with a rich tomato-beef broth and tender broken lasagna noodles. Topped with a warm ricotta–mozzarella–parmesan dollop and fresh basil for classic Italian-American flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Lean ground beef
  • 1.5 lb lean ground beef Use lean for easier draining and a cleaner broth.
Onion
  • 1 onion Diced.
Garlic
  • 4 garlic Minced cloves.
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 cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil Optional for garnish and dollop.
Salt
  • 0.25 tsp salt To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat and drain the fat after browning.
Sauté aromatics
  1. Sauté the diced onion in the same pot for 4 minutes, stirring occasionally so it softens.
  2. Add the minced garlic and tomato paste, then cook for 2 minutes until fragrant.
Simmer the soup
  1. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, red pepper flakes, and black pepper, then bring the mixture to a boil.
  2. Add the broken lasagna noodles, reduce heat to a simmer, and cook for 10-12 minutes until the noodles are tender.
  3. Season with salt to taste and stir occasionally to prevent the noodles from sticking.
Make the cheese dollop and serve
  1. Mix ricotta, shredded mozzarella, parmesan, and fresh basil into a thick dollop.
  2. Serve the soup in bowls topped with a very generous spoonful of the cheese dollop as it melts into the hot broth.

Notes

Pro tip: If your broth looks very thick after simmering, stir in a splash of beef broth or water to loosen it before serving. Store leftovers in the fridge for up to 3 days; freeze up to 2 months (for best texture, reheat gently and note noodles may soften further). For a dairy-light option, use part-skim ricotta and reduced-fat mozzarella while keeping the parmesan for flavor.