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Beef Lasagna Soup

Beef lasagna soup with rich tomato-broth flavor and tender broken lasagna noodles, simmered until they soften through. Finished with a hot ricotta-mozzarella dollop that melts into every spoonful for a classic Italian-American vibe.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Lean ground beef
  • 1.5 lb lean ground beef
Onion
  • 1 onion, diced
Garlic
  • 4 garlic, minced
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
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil
Salt
  • 0.25 tsp salt to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown ground beef in a large pot until browned, then drain fat.
Build the tomato base
  1. Sauté onion in the same pot for 4 minutes, until softened and translucent.
  2. Add garlic and tomato paste, then cook for 2 minutes while stirring, until fragrant and slightly darkened.
Simmer the soup
  1. Add crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, red pepper flakes, and black pepper, then bring to a boil.
  2. Add broken lasagna noodles and reduce heat so the soup gently simmers.
  3. Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender and look plump in the broth.
  4. Season with salt to taste and stir occasionally to prevent noodles from sticking.
Serve with cheese dollop
  1. Mix ricotta, shredded mozzarella, parmesan, and fresh basil into a thick cheese dollop.
  2. Ladle soup into bowls and add a very generous spoonful of cheese dollop to each, letting it melt into the hot broth.

Notes

Pro tip: keep the soup at a gentle simmer once the noodles go in so they cook evenly without turning mushy. Refrigerate leftovers in a sealed container for up to 3 days; reheat on the stove with a splash of beef broth or water. Freezing is not recommended because noodles can soften too much after thawing. For a lower-fat option, use leaner ground beef (or substitute ground turkey) and part-skim mozzarella.