Lasagna Soup With Ground Beef
Lasagna soup takes every component of a classic meat lasagna – ground beef, crushed tomatoes, broken noodles, ricotta, mozzarella, and Parmesan, and cooks it all in one pot in 45 minutes. The noodles cook directly in the broth, the cheese goes on each bowl at serving, and the result tastes like lasagna without the layering, the baking dish, or the hour in the oven. This is a weeknight dinner that works for a crowd and stores well for leftovers.
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 is a one-pot soup version of meat lasagna. Instead of layering pasta sheets, meat sauce, and cheese in a baking dish, you simmer ground beef, crushed tomatoes, and beef broth together, break lasagna noodles into pieces and cook them directly in the broth, then serve each bowl topped with a spoonful of ricotta, shredded mozzarella, and grated Parmesan.
The result is the same flavor profile as baked lasagna the same combination of beef, tomato, garlic, Italian seasoning, and three cheeses but with a fraction of the prep time and only one pot to clean.
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.
How to Make Lasagna Soup with Ground Beef
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add ground beef and diced onion. Cook 7 to 9 minutes, breaking the meat into small pieces, until the onion softens and the beef is fully browned. Drain excess fat if needed.
- Reduce heat to medium. Add garlic, tomato paste, Italian seasoning, and red pepper flakes if using. Stir for 1 to 2 minutes until the tomato paste darkens slightly and the garlic becomes fragrant.
- Pour in crushed tomatoes and beef broth. Stir well, scraping any browned bits from the bottom of the pot. Add salt and pepper. Bring to a gentle boil.
- Stir in the broken noodles. Reduce heat to maintain a steady simmer. Cook uncovered for 10 to 15 minutes, stirring frequently, until the noodles are tender.
- While the noodles cook, stir together ricotta, Parmesan, and chopped basil or parsley in a small bowl.
- Taste the soup and adjust salt and pepper. If it has thickened more than desired, stir in warm broth until it reaches the right consistency.
- Ladle into bowls. Top each with shredded mozzarella and a spoonful of the ricotta mixture. Add extra Parmesan and fresh basil if desired. Serve hot.
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
The noodle-to-broth ratio is the main challenge with make-ahead lasagna soup. Noodles continue absorbing liquid after cooking, so a soup made ahead and refrigerated overnight will be much thicker or nearly solid by the next day.
Two options:
Option 1 – Cook noodles separately: Make the beef and tomato base as directed but do not add noodles. Cook the noodles separately in salted boiling water, drain, and store them apart from the soup. Combine when reheating, adding extra broth as needed.
Option 2 – Make the base 1 to 2 days ahead: Store the soup base (without noodles) in the refrigerator. Cook fresh noodles directly in the reheated base just before serving.
Either approach keeps the noodles from turning soft and bloated.
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
Refrigerate leftovers in a covered container within 2 hours of cooking. The soup keeps for 3 to 4 days in the refrigerator. Reheat on the stovetop over medium-low heat, adding a splash of broth or water to loosen the noodles as needed.
Freezing: Freeze the beef and tomato base without noodles or cheese. Thaw overnight in the refrigerator and cook fresh noodles when reheating. Noodles that have been frozen in broth turn soft and fall apart after thawing.
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.
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Lasagna Soup With Ground Beef
Ingredients
For The Soup
- 1 tablespoon olive oil
- 1 pound ground beef preferably 85% to 90% lean
- 1 medium yellow onion finely diced
- 4 cloves cloves minced
- 3 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- ½ teaspoon crushed red pepper flakes optional
- 1 28-oz can crushed tomatoes
- 5 cups low-sodium beef broth plus more as needed
- 8 ounces dry lasagna noodles broken into roughly 1- to 2-inch pieces
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper
For The Cheese Topping
- ¾ cup whole-milk ricotta
- ¼ cup freshly grated Parmesan plus more for serving
- 1 tablespoon chopped fresh basil or parsley optional
- ¾ cup shredded mozzarella for serving
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and onion. Cook for 7 to 9 minutes, breaking the beef into small pieces, until the onion has softened and the beef is browned and cooked through. Drain excess fat if needed.
- Reduce the heat to medium. Add the garlic, tomato paste, Italian seasoning, and red pepper flakes, if using. Stir for 1 to 2 minutes, until the tomato paste darkens slightly and the garlic smells fragrant.
- Pour in the crushed tomatoes and beef broth. Stir well, scraping the bottom of the pot. Add the salt and black pepper. Bring to a gentle boil.
- Stir in the broken lasagna noodles. Reduce the heat to maintain a steady simmer. Cook uncovered for 10 to 15 minutes, or until the noodles are tender, stirring often. Cooking time will vary by noodle brand and how large you break the pieces.
- While the noodles cook, stir together the ricotta, Parmesan, and basil or parsley in a small bowl.
- Taste the soup and add more salt or pepper if needed. If it has thickened more than you like, stir in additional warm broth a little at a time.
- Ladle into six bowls. Top each serving with mozzarella and a spoonful of the ricotta mixture. Add more Parmesan and fresh basil, if you like. Serve hot.
Notes
Recipe Notes
- For leftovers: Cook the noodles separately and add them to individual bowls just before serving. Store the soup base and pasta apart.
- For a thinner soup: Start with the listed 5 cups of broth, then add another ½ to 1 cup as needed after the noodles cook.
- For a thicker soup: Let the finished soup stand for 5 minutes before serving. The pasta will absorb some broth.
- For evenly cooked pasta: Break the noodles into pieces of similar size and stir them often while they simmer.
- Food safety: Cook ground beef to an internal temperature of 160°F. Refrigerate leftovers promptly.
Estimated Nutrition
Per serving, based on 6 servings: Approximately 475 calories, 29 g protein, 43 g carbohydrates, and 21 g fat. Nutrition is an estimate and will change with the beef, broth, pasta, and cheese you use.Frequently Asked Questions
Why did my lasagna soup get so thick?
The noodles continue absorbing broth after cooking, which thickens the soup significantly as it sits. Stir in warm beef broth or water a cup at a time until it reaches the right consistency. For leftovers, storing the noodles separately prevents this from happening.
Do I need to boil the lasagna noodles before adding them?
No. For immediate serving, add dry broken noodles directly to the simmering broth. They cook in 10 to 15 minutes in the soup. If making ahead, cook the noodles separately in salted water and combine with the base at serving time.
Can I freeze lasagna soup?
Freeze the beef and tomato base only, without noodles or cheese. Thaw in the refrigerator overnight, then cook fresh noodles in the base when reheating. Noodles that have been frozen in broth turn soft and fall apart after thawing.
Can I use ground turkey instead of beef?
Yes. Brown it thoroughly and taste the finished soup before serving — ground turkey produces a milder broth than beef, so you may want additional salt or extra Parmesan to compensate.
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