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Cheesy Ground Beef Lasagna Soup

Cheesy ground beef lasagna soup with broken lasagna noodles simmered until tender, then finished with melty mozzarella and cheddar. It’s a rich Italian-American tomato-and-beef broth soup topped with a quick ricotta dollop.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Ground beef base
  • 1.5 lb ground beef (80/20)
  • 1 onion, diced
  • 4 clove garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
  • 2 tbsp tomato paste
Seasoning and noodles
  • 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
Cheese finish
  • 1.5 cup shredded mozzarella
  • 1 cup shredded cheddar or American cheese
  • 0.01 Salt and pepper to taste
Ricotta dollop
  • 1 cup ricotta
  • 0.25 cup parmesan
  • 1 basil for dollop

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup base
  1. Brown the ground beef in a large pot and drain the fat. Cook until no longer pink, with browned bits forming on the bottom.
  2. Sauté the diced onion for 4 minutes. Stir until softened and translucent with a light golden edge.
  3. Add the minced garlic and tomato paste, then cook for 2 minutes. Cook until fragrant and darkened slightly, keeping it from burning.
  4. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes. Bring to a boil so the surface bubbles steadily.
Cook the noodles and melt the cheese
  1. Add the broken lasagna noodles. Simmer for 10-12 minutes until tender, stirring occasionally so they cook evenly.
  2. Reduce heat to low and stir in the mozzarella and cheddar (or American cheese). Let them melt until the soup turns thick and glossy on the surface.
  3. Season with salt and pepper to taste. Taste and adjust until the flavors pop.
Serve
  1. Mix the ricotta with parmesan and basil for the ricotta dollop. Spoon it on top while the soup is hot for a creamy contrast.
  2. Serve the lasagna soup. Add a generous ricotta dollop on each bowl and finish with any extra basil if desired.

Notes

Pro tip: keep the heat at low when adding mozzarella and cheddar so the cheese melts smoothly instead of clumping. Store leftovers in the refrigerator for up to 3 days; reheat gently on the stove to avoid over-thickening. Freezing: yes, freeze for up to 2 months, then reheat slowly and stir well. Dietary swap: use a plant-based ground beef and lactose-reduced cheese if you want a lower-lactose version without changing the method.