Why You’ll Love This Lasagna Soup

• It tastes like lasagna in a bowl. Ground beef, tomato, lasagna noodles, ricotta, mozzarella, and Parmesan all make an appearance.

• It’s a one-pot dinner. Cook the noodles right in the broth when you plan to serve the soup right away.

• You can make it ahead. Store the noodles separately and add them when you’re ready to eat.

• Everyone can finish their own bowl. Set out the cheeses, basil, and red pepper flakes and let people add what they like.

What Is Lasagna Soup?

Lasagna soup takes the ingredients you’d use for a classic meat lasagna and turns them into a hearty tomato soup. Instead of layering noodles, meat sauce, and cheese in a baking dish, you simmer the beef and broken noodles together, then add the cheeses to each bowl. You get a little of everything in every spoonful.

Ingredients You’ll Need

Ground beef: I use 1 pound of 85% to 90% lean ground beef. It has enough fat for flavor without leaving the broth greasy. If you use a higher-fat beef, drain off the excess after browning it.
Yellow onion: One medium onion gives the soup a savory base. Dice it fairly small so it softens as the beef cooks.
Garlic: Fresh garlic adds plenty of flavor. Add it after the beef has browned so it doesn’t burn.
Tomato paste: Cooking the paste for a minute or two deepens its flavor and gives the broth a richer color.
Crushed tomatoes: A large can makes the tomato base. Crushed tomatoes give the soup body while still leaving room for broth.
Beef broth: Use low-sodium broth so you can season the finished soup to taste. Chicken broth also works if that’s what you have.
Italian seasoning: A simple way to add the familiar herb flavor of lasagna. You can use dried oregano and basil instead.
Lasagna noodles: Break regular dry lasagna noodles into roughly 1- to 2-inch pieces. They don’t need to be uniform, but try to keep them close in size so they cook evenly.
Ricotta: A spoonful on top gives each bowl its creamy lasagna moment. Whole-milk ricotta is especially good here.
Mozzarella and Parmesan: Mozzarella melts into the hot soup, while Parmesan adds a salty finish.
Fresh basil: Optional, but lovely if you have it. A little chopped parsley works too.

Can I Use Oven-Ready Lasagna Noodles?

You can, but check them early. Oven-ready noodles are thinner than many regular lasagna noodles and may soften faster in soup. Regular noodles hold their texture a little better, especially if you’ll have leftovers.

How to Make Lasagna Soup with Ground Beef

Start by browning the beef with the onion in a large Dutch oven or soup pot. Give the meat a few minutes against the hot pot before breaking it into small pieces. That browning adds flavor to the broth.
Stir in the garlic, tomato paste, and seasonings. Cook them briefly, then pour in the crushed tomatoes and broth. Scrape the bottom of the pot as you stir to bring up any browned bits.
Once the soup is simmering, add the broken lasagna noodles. Stir often, especially during the first few minutes, so the pieces don’t stick to each other or the bottom of the pot. Cook until the pasta is tender, then taste the broth and adjust the salt and pepper.
While the noodles cook, stir the ricotta with Parmesan and a little chopped basil. Ladle the soup into bowls and finish each one with a spoonful of ricotta mixture and some mozzarella. Let the cheese warm for a minute, then dig in.

Tips for the Best Lasagna Soup

Brown the Beef Well

Letting the beef brown gives the soup more flavor. If your pot is crowded or the beef releases a lot of liquid, keep cooking until that liquid has mostly evaporated and you see some browned spots.

Keep the Soup at a Gentle Simmer

A hard boil can make the noodles break apart and reduce the broth too quickly. Once you add the pasta, lower the heat enough to keep the soup bubbling gently.

Stir the Noodles

Broken lasagna noodles like to overlap and stick together. Stir as soon as you add them, then give the pot another stir every couple of minutes.

Add Broth as Needed

Pasta continues to absorb liquid after cooking. If the soup looks too thick before serving, stir in a splash of warm broth or water. You want a hearty soup you can eat with a spoon, with broth around the noodles.

Add the Cheese to Each Bowl

Stirring ricotta into the entire pot makes the broth creamy, but adding it to individual bowls gives you that contrast between rich tomato soup and cool, soft cheese. It also makes leftovers easier to store.

The Best Way to Make Lasagna Soup Ahead

If you’re serving the soup right away, cook the noodles in the pot as directed. They’ll pick up the flavor of the broth, and you’ll only have one pot to wash.
If you’re making dinner ahead or expect leftovers, cook the noodles separately in salted water. Drain them and store them apart from the beef and tomato broth. Add a portion of noodles to each bowl, ladle hot soup over the top, and finish with cheese. This keeps the pasta from drinking up the broth overnight.
You can also make the soup base one or two days ahead and cook fresh noodles shortly before dinner.

Easy Swaps and Additions

Make it spicy: Add extra crushed red pepper flakes with the garlic, or stir in a small spoonful of your favorite chili paste.
Add spinach: Stir in a few handfuls of baby spinach during the last two minutes of cooking.
Use another pasta shape: Mafalda, rotini, or broken pappardelle work well. Follow the pasta package for an approximate cooking time and check a piece before serving.
Use Italian sausage: Replace half the ground beef with mild or hot Italian sausage for a different flavor.
Use cottage cheese: If you’re out of ricotta, blend cottage cheese until smooth and use it as a topping. The flavor will be a little tangier.
Make it extra cheesy: Put mozzarella in the bottom of each bowl before ladling in the hot soup, then add the ricotta topping.

What to Serve with Lasagna Soup

Garlic bread is my first pick because it’s perfect for scooping up the last of the tomato broth. A simple green salad with a sharp vinaigrette balances the rich cheese and beef. If you’re feeding a crowd, put out extra Parmesan, basil, and warm bread and let everyone build their own bowl.

How to Store and Reheat Leftovers

Let the soup cool, then refrigerate it in covered containers within two hours of cooking. Keep the ricotta topping in a separate container. Leftover soup will keep in the refrigerator for 3 to 4 days.
Reheat the soup in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth or water if the noodles have absorbed too much liquid. You can also reheat an individual portion in the microwave, stirring partway through. Add the cheeses after reheating.
For the best texture, freeze the beef and tomato soup base without the noodles or cheese. Thaw it in the refrigerator, heat it through, and add freshly cooked noodles when serving.

More Recipes to Try

If you loved this lasagna soup, here are a few more dinners to put on the menu:

• Stuffed Peppers with Ground Beef: A cozy dinner with seasoned beef, rice, and tomato sauce baked inside tender peppers.
• Crockpot Party Meatballs: An easy slow cooker recipe for game day, parties, or a casual family dinner.
• BBQ Pulled Pork Slow Cooker: Tender, saucy pork that’s great for sandwiches, baked potatoes, or rice bowls.
• Greek Meatballs: Serve these with pita, a crisp salad, and your favorite creamy sauce.
• Italian Meatball Sliders: Saucy, cheesy sliders when you’re craving another Italian-inspired meal.
• Loaded Potato Skins: A fun side or appetizer to serve when friends are coming over.

Frequently Asked Questions

Can I make lasagna soup with ground beef ahead of time?

Yes. Make the beef and tomato soup base ahead and refrigerate it. Cook the noodles separately and keep them apart until serving. Warm the soup, add the noodles to each bowl, and top with cheese.

Why did my lasagna soup get so thick?

The noodles continue absorbing broth as the soup sits. Stir in warm beef broth or water until it reaches the consistency you like. Next time, cook and store the noodles separately if you plan to have leftovers.

Do I need to boil the lasagna noodles first?

No. For a dinner you’re serving right away, add the dry broken noodles directly to the simmering soup. If you’re making the soup ahead, boiling them separately will give you better leftovers.

Can I use no-boil lasagna noodles?

Yes, but begin checking them sooner. Their thickness varies by brand, and they can become soft quickly when simmered in broth.

Can I use ground turkey instead of beef?

Yes. Ground turkey works well here. Brown it fully before adding the tomatoes and broth, and taste the finished soup since you may want a little more salt or Parmesan.

Can I make lasagna soup without ricotta?

Yes. You can leave it off, add extra mozzarella and Parmesan, or use a spoonful of smooth cottage cheese on each bowl.

Can I freeze lasagna soup?

The beef and tomato base freezes well. For better pasta texture, freeze it before adding the noodles, then cook fresh noodles when you reheat it. Add the ricotta and mozzarella when you serve.