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Cheesy Ground Beef Lasagna Soup

Cheesy ground beef lasagna soup is made by simmering broken lasagna noodles in a rich tomato-beef broth, then melting a thick layer of mozzarella and cheddar right into the pot. Finish each bowl with a ricotta-parmesan basil dollop for a lasagna-style, spoonable comfort soup.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Ground Beef Lasagna Soup
  • 1.5 lb ground beef 80/20
  • 1 onion diced
  • 4 garlic cloves, minced
  • 28 oz crushed tomatoes 1 can
  • 14 oz diced tomatoes 1 can
  • 4 cup beef broth
  • 2 tbsp tomato paste
  • 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
  • 1.5 cup shredded mozzarella
  • 1 cup shredded cheddar or American cheese
  • 1 cup ricotta for ricotta dollop
  • 0.25 cup parmesan for ricotta dollop
  • 1 basil fresh, for ricotta dollop and serving
  • 0.5 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat.
  2. Maintain a steady simmer by keeping the heat at medium-high only until the beef is browned, about 6 to 8 minutes, then return the meat to the pot.
Build the tomato base
  1. Sauté the onion for 4 minutes in the drippings, stirring often.
  2. Add the garlic and tomato paste and cook for 2 minutes, stirring until fragrant.
  3. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes, then bring to a boil.
Simmer lasagna noodles
  1. Add the broken lasagna noodles and simmer for 10 to 12 minutes until tender.
Melt in the cheeses and season
  1. Reduce the heat to low and stir in the mozzarella and cheddar until melted, about 3 to 5 minutes, with a visibly glossy, cheesy surface.
  2. Season with salt and pepper to taste and stir once more to distribute.
Serve with ricotta dollop
  1. Spoon ricotta dollops into each bowl using ricotta mixed with parmesan and basil, then top over the soup so the cheese layer gently settles.

Notes

Pro tip: keep the heat low when melting the cheeses so they melt smoothly instead of separating. Refrigerate leftovers in an airtight container up to 3 days; reheat on the stovetop over medium-low, adding a splash of broth if needed. Freezing is not recommended because the lasagna noodles can soften further. For a lighter option, use 90/10 ground beef and swap part of the cheddar for part-skim mozzarella.