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Lasagna Soup

Lasagna soup combines browned ground beef, tomatoes, and broken lasagna noodles in a savory broth, simmered until the noodles are al dente. Finish each bowl with a spoonful of creamy ricotta, mozzarella, Parmesan, and parsley topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 tbsp olive oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 6 cups low-sodium chicken broth
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 oz dried lasagna noodles broken into bite-size pieces
For the topping
  • 1 cup whole-milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

Cook the soup
  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the ground beef and cook, breaking it into small pieces, until browned and 160°F, 6–8 minutes; drain excess fat if needed.
  3. Add the onion and cook until softened, 4–5 minutes.
  4. Stir in the garlic and cook for 30 seconds.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Add the crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, salt, and pepper, then bring the soup to a boil.
  7. Stir in the lasagna noodles, reduce the heat to maintain a simmer, and cook uncovered, stirring often, until the noodles are al dente, 10–12 minutes.
Make the topping and serve
  1. While the soup simmers, stir together the ricotta, mozzarella, Parmesan, and parsley in a medium bowl.
  2. Ladle the soup into bowls and add a spoonful of the cheese topping to each serving.

Notes

Stir the soup often as the noodles cook to help prevent sticking. Refrigerate leftovers for 3–4 days; freeze the soup for up to 3 months, ideally before adding the noodles. For a dairy-free option, use dairy-free versions of all three cheeses.