Lasagna Soup Recipe
Hearty one-pot lasagna soup with ground beef, tomatoes, tender broken lasagna noodles and ricotta, mozzarella and Parmesan added at serving.
Contains: Milk · Wheat
Lasagna noodles and beef broth vary by manufacturer. Check the labels of the products you use if you need to avoid egg or other specific allergens.
WHY IT WORKS
Why This Recipe Works
01
Layered Lasagna Flavor
Tomato paste, garlic, oregano and basil build a rich tomato base around browned ground beef without relying on jarred pasta sauce.
02
Cook the Noodles in the Soup
Broken lasagna noodles simmer directly in the tomato broth, so they absorb flavor while their starch gives the soup a naturally hearty body.
03
Finish It Like Lasagna
Ricotta, mozzarella and Parmesan are added to each bowl at serving, giving the creamy, cheesy contrast of lasagna without a separate baking step.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Heat the olive oil in a large Dutch oven or heavy soup pot over medium-high heat.
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Add the ground beef and cook for about 5 to 6 minutes, breaking it into small pieces, until browned and no longer pink. Spoon off excess fat if needed.
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Add the onion and cook for 4 to 5 minutes, until softened. Stir in the garlic, tomato paste, oregano, dried basil and red pepper flakes and cook for 1 minute.
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Add the crushed tomatoes, diced tomatoes, beef broth, salt and black pepper. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes.
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Stir in the broken lasagna noodles. Simmer for about 10 to 12 minutes, stirring several times, until the noodles are al dente. Reduce the heat slightly if the soup is boiling too hard.
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Remove from the heat and taste for seasoning. If the soup is thicker than you like, stir in a little hot water or extra broth.
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Divide the soup among 6 bowls. Top each serving with ricotta, mozzarella, Parmesan and fresh basil, then serve hot.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Prepare the tomato-and-beef soup base through the simmering step, cool it promptly and refrigerate it in a covered container. Reheat the base to a simmer, then add and cook the lasagna noodles shortly before serving so they stay firmer.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Gluten-Free
Change the following ingredient:
Replace8 ounces (oz) dried lasagna noodles, broken into bite-sized pieces
With8 ounces (oz) dried gluten-free lasagna noodles, broken into bite-sized pieces
Replace225 grams (g) dried lasagne sheets, broken into bite-sized pieces
With225 grams (g) dried gluten-free lasagne sheets, broken into bite-sized pieces
Use the same weight or count of a gluten-free equivalent and follow its package cooking time.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use regular dried lasagna noodles rather than oven-ready sheets for the most predictable texture. Low-sodium beef broth gives you more control over seasoning, while whole-milk ricotta makes a creamier topping.
Useful Substitutions
Ground turkey can replace the beef in the same quantity, although the soup will be a little lighter. Cottage cheese can replace the ricotta, and another short or ribbon pasta can replace the lasagna noodles if needed.
INGREDIENT QUALITY
Quality Note
Use regular dried lasagna noodles and keep the soup at a steady simmer once they are added. Stir several times while they cook so the broad pasta pieces do not settle, stick or clump together.
SPEND LESS
Cost-Saving Tip
Store-brand canned tomatoes and broth work well here, and buying mozzarella as a block and grating it yourself can be economical. Keep the ground beef as the defining meat for this canonical version.
COOKING TIPS
Tips
Brown the Beef First
Let the beef lose its raw color and begin to brown before adding the onion. This gives the soup a deeper savory base instead of simply simmering the meat in tomato broth.
Break the Noodles Evenly
Break the lasagna noodles into similar bite-sized pieces so they cook at roughly the same rate and are easy to eat with a spoon.
Stir While the Pasta Cooks
Stir the soup several times once the noodles go in. The broad pasta pieces can settle, overlap and stick to the bottom if left undisturbed.
Adjust the Broth at the End
Lasagna noodles keep absorbing liquid as the soup stands. If it becomes thicker than you like, stir in a little hot water or extra broth before serving.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate the soup within 2 hours in shallow, covered containers and use it within 3 to 4 days. The noodles will continue to absorb broth as it sits.
Freezing
For the best texture, freeze the tomato-and-beef soup base before adding the noodles and cheese, then cook fresh noodles after thawing. Fully assembled soup can also be frozen, but the pasta will be softer.
Reheat on the Stovetop
Warm the soup over medium-low heat, stirring in a splash of broth or water if needed. Bring soups and sauces back to a boil when reheating, or otherwise heat leftovers thoroughly to 165°F.
Reheat in the Microwave
Cover the soup and heat in short intervals, stirring between each one for even heating. Reheat leftovers to 165°F throughout before serving.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Lasagna Soup FAQs
Can I use oven-ready lasagna noodles?
Yes, but start checking them early because thinner oven-ready sheets can soften faster than regular dried lasagna noodles. Stir gently so the pieces do not clump together.
How do I keep the lasagna noodles from getting mushy?
Cook them only until al dente and serve the soup soon after. If you are making the soup ahead, prepare the tomato-and-beef base first and cook the noodles when you reheat it.
Can I make lasagna soup ahead of time?
Yes. Make the soup base without the noodles, cool and refrigerate it, then bring it back to a simmer and cook the noodles in the soup shortly before serving. Add the cheeses only when you portion the bowls.
Can I freeze lasagna soup?
You can, but the best texture comes from freezing the tomato-and-beef base without the noodles or cheese. Thaw the base in the refrigerator, reheat it thoroughly and cook fresh noodles before serving.
What can I use instead of ricotta?
Cottage cheese is the closest easy substitute. You can also leave out the ricotta and finish the bowls with mozzarella and Parmesan, although the soup will lose some of its creamy lasagna-like contrast.
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