Lasagna Soup With Ground Beef
This lasagna soup with ground beef brings together tender noodles, a rich tomato broth, and a creamy ricotta topping in one cozy pot. Finish each bowl with melted mozzarella, Parmesan, and fresh basil for an easy dinner that tastes like homemade lasagna.
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.