Stovetop Lasagna Soup

The broth turns rosy and fragrant as soon as the crushed tomatoes meet the beef, and the broken lasagna noodles make the pot feel like a real dinner instead of a bowl of soup with a few noodles floating in it. I make this stovetop lasagna soup in a 6-quart Dutch oven, so there’s room to stir the pasta without splashing broth over the sides. Each bowl gets a spoonful of ricotta, Parmesan, and parsley right at the end.

Cooking the noodles in the soup keeps the method simple, but they need a little attention while they simmer. I stir often so the pieces don’t settle and stick together, then add the baby spinach only after the noodles are tender. The ricotta topping stays separate, which lets you get a creamy spoonful in every bowl without turning the whole pot cloudy. It’s a cozy, tomato-rich soup with tender pasta and a cool, creamy finish.

Why the Lasagna Noodles Cook in the Broth, Not on the Side

Cooking the noodles right in the soup does more than save you another pot. As they simmer, they release a little starch into the tomato and beef broth, giving it a fuller, more cohesive texture. The noodles also take on the seasoned broth as they cook, rather than arriving in the bowl as a separate, plain-tasting layer.

That one-pot approach does ask for more attention than dropping pasta into a large pot of water. Lasagna pieces can settle against the bottom or catch on one another, especially as the soup thickens. Stirring often keeps them moving through the broth and helps them cook evenly. The broth also needs its first simmer before the pasta goes in; that gives the tomato, beef, and seasonings time to come together before the noodles start absorbing liquid.

Once the noodles are tender, the spinach needs only a short turn in the hot soup. Adding it at the end keeps the leaves from cooking down for the full pasta-simmering stretch. You’ll get a bowl with soft lasagna pieces, a broth that clings lightly to them, and spinach that still looks green.

What Gives This Lasagna Soup Its Rich Broth and Creamy Finish

• Ground beef — The 85% lean beef gives the soup a meaty, savory base without making the broth overly heavy. Choose a fresh package and break the meat into small pieces as it browns so it’s easy to scoop with the noodles.
• Onion and garlic — Yellow onion softens into the base, while minced garlic brings a sharper savory note. Dice the onion evenly so the pieces soften at about the same pace; mince the garlic before it goes into the hot pot.
• Tomato paste and crushed tomatoes — Tomato paste deepens the tomato flavor, and canned crushed tomatoes give the broth its body. Crushed tomatoes are useful here because they add texture without leaving large tomato pieces to compete with the lasagna noodles.
• Italian seasoning and red pepper flakes — Italian seasoning brings the dried-herb flavor, while the flakes add a little heat in the background. The pepper flakes are easy to omit if you prefer a milder pot, but the seasoning blend is part of what makes the broth taste like lasagna.
• Beef broth and water — Beef broth builds the savory base; water keeps the tomato and broth combination from becoming too concentrated as the noodles cook. Use broth you enjoy drinking on its own, since its flavor carries through the whole pot.
• Lasagna noodles and baby spinach — Break the noodles into roughly 2-inch pieces so they fit easily on a spoon. Baby spinach wilts quickly into the soup, so it doesn’t need to be chopped before it goes in.
• Ricotta, Parmesan, and parsley — Whole-milk ricotta gives the topping its creamy texture, Parmesan adds a salty, savory edge, and fresh parsley brightens the mixture. Grate the Parmesan finely so it blends smoothly with the ricotta, and chop the parsley just before mixing.

Build the Tomato Broth Before the Noodles Go In

Soften the Onion, Then Brown the Beef

Warm the olive oil in a 6-quart Dutch oven over medium heat, then add the diced onion. Cook for 4 to 5 minutes, stirring occasionally, until the onion is softened rather than browned. Add the ground beef and break it up with a spoon as it cooks for 6 to 8 minutes. The beef should be browned and reach 160°F before you move on.

Cook the Aromatics and Seasonings

Stir in the minced garlic, tomato paste, Italian seasoning, red pepper flakes, kosher salt, and black pepper. Cook for 1 minute, stirring so the garlic and paste don’t sit against the bottom of the pot. The tomato paste should look evenly mixed through the beef instead of sitting in a single clump. Keep the heat at medium; garlic can turn bitter if it scorches.

Let the Broth Simmer Before Adding Pasta

Stir in the crushed tomatoes, beef broth, and water, then bring the pot to a boil. Reduce the heat and simmer for 10 minutes so the liquid and browned beef have time to mingle. Give the bottom of the Dutch oven a scrape as you stir, especially if any tomato paste has caught there. The broth should be bubbling gently, not boiling hard.

Cook the Noodles, Wilt the Spinach, and Top Each Bowl

Stir in the broken lasagna noodles and simmer for 10 to 12 minutes, stirring often so the pieces don’t stick to the pot or one another. Check a piece for tenderness; it should be soft enough to bite through without a firm center. Stir in the baby spinach and cook for 1 to 2 minutes, just until wilted. While it wilts, stir together the ricotta, Parmesan, and parsley in a small bowl, then ladle the soup into bowls and add a spoonful of the topping to each serving.

Two Easy Ways to Adapt the Bowl

Questions That Come Up While Making Lasagna Soup

Stovetop Lasagna Soup

Stovetop lasagna soup brings broken lasagna noodles, beef, tomatoes, and spinach together in a Dutch oven for a hearty one-pot meal. Each bowl gets a creamy ricotta, Parmesan, and parsley topping.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

For the soup

• 1 tbsp olive oil
• 1 yellow onion medium, diced
• 1 lb ground beef 85% lean
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 2 tsp Italian seasoning
• 0.25 tsp red pepper flakes
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 can (28 oz) crushed tomatoes
• 6 cups beef broth
• 1 cup water
• 8 oz lasagna noodles broken into roughly 2-inch pieces
• 5 oz baby spinach

For the ricotta topping

• 1 cup whole-milk ricotta
• 0.25 cup Parmesan cheese grated
• 2 tbsp fresh parsley chopped

Equipment

• 1 6-quart Dutch oven

Method

 

Make the soup

1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
2. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
3. Add the ground beef and cook for 6 to 8 minutes, breaking it up with a spoon, until browned and it reaches 160°F.
4. Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper; cook for 1 minute, stirring.
5. Stir in the crushed tomatoes, beef broth, and water; bring to a boil, then reduce the heat and simmer for 10 minutes.
6. Stir in the lasagna noodles and simmer for 10 to 12 minutes, stirring often, until tender.
7. Stir in the spinach and cook for 1 to 2 minutes until wilted.

Make the ricotta topping and serve

1. Stir together the ricotta, Parmesan, and parsley in a small bowl.
2. Ladle the soup into bowls and top each serving with a spoonful of the ricotta mixture.

Notes

For best texture, cook the noodles until just tender and store leftovers refrigerated for up to 3 days; the noodles will continue to absorb broth. Freeze the soup without the noodles and add freshly cooked noodles when serving. For a gluten-free option, use gluten-free lasagna noodles.