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Close-up of lasagna soup showing melted ricotta, mozzarella pull, and tomato beef broth — lasagna soup recipe
Abdul Rehman

Lasagna Soup

A rich, one-pot lasagna soup made with browned ground beef, a deep tomato-beef broth, broken lasagna noodles, and a three-cheese topping of ricotta, mozzarella, and parmesan. All the flavors of classic lasagna in a bowl, ready in 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course: Main
Cuisine: Italian-American
Calories: 580
Ingredients Method

Ingredients
  

For the Soup Base
  • 500g (1 lb) ground beef — 80/20 fat ratio gives the best flavor; lean beef tends to produce a drier, less rich broth ​
  • 1 medium yellow onion, finely diced (about 1 cup) — forms the flavor base alongside garlic ​
  • 4 cloves garlic, minced — adds sharp aromatic depth; add it after the onion softens to avoid burning ​
  • 2 tbsp tomato paste — browning this directly in the pot before adding liquid is what gives the broth its deep color and concentrated tomato flavor ​
  • 1 can (400g / 14 oz) crushed tomatoes ​
  • 1 can (400g / 14 oz) diced tomatoes, with liquid ​
  • 900ml (4 cups) beef broth — use a good-quality low-sodium broth so you can control the salt ​
  • 1 tsp dried Italian seasoning ​
  • 1 tsp dried oregano ​
  • ½ tsp sweet paprika ​
  • ½ tsp salt, plus more to taste ​
  • ¼ tsp black pepper ​
  • ½ tsp sugar — balances the acidity of the crushed tomatoes ​
  • 8–10 lasagna noodles, broken into roughly 5cm (2-inch) pieces (about 200g / 7 oz dry) ​
  • 1 tbsp olive oil ​
For the Cheese Topping
  • 250g (1 cup) full-fat ricotta cheese — whole-milk ricotta holds its shape better than part-skim and gives a creamier dollop ​
  • 150g (1½ cups) shredded mozzarella — low-moisture mozzarella melts better than fresh ​
  • 30g (⅓ cup) finely grated parmesan ​
  • 2 tbsp fresh basil, torn — add just before serving; heat kills the brightness ​
  • Salt and black pepper to season the ricotta ​

Method
 

  1. Brown the beef. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 500g (1 lb) ground beef and cook for 6–8 minutes, breaking it into small crumbles, until deeply browned with crispy edges. Do not stir constantly — let the meat sit undisturbed for 2–3 minutes at a time so it sears rather than steams.
  2. Build the flavor base. Reduce heat to medium. Add 1 diced medium yellow onion and cook 4–5 minutes until softened and translucent. Add 4 minced garlic cloves and cook 30 seconds until fragrant. Push the mixture to the sides, add 2 tbsp tomato paste to the cleared center, and cook 1–2 minutes, stirring, until it darkens to a brick-red color. Stir everything together, then add 1 tsp Italian seasoning, 1 tsp oregano, ½ tsp paprika, ½ tsp salt, ¼ tsp black pepper, and ½ tsp sugar.
  3. Add tomatoes and broth. Pour in 1 can (400g / 14 oz) crushed tomatoes, 1 can (400g / 14 oz) diced tomatoes with their liquid, and 900ml (4 cups) beef broth. Stir, scraping the bottom of the pot to release the browned bits. Bring to a boil, then reduce to a steady simmer.
  4. Cook the noodles. Once boiling, add 8–10 broken lasagna noodles (roughly 5cm / 2-inch pieces, about 200g / 7 oz dry). Stir to separate. Simmer uncovered for 10–12 minutes, stirring occasionally, until the noodles are al dente. Taste and adjust salt — add more if needed. If the soup thickens too much, stir in up to 240ml (1 cup) extra broth or water.
  5. Serve with the cheese topping. While the noodles cook, mix 250g (1 cup) ricotta with a pinch of salt and black pepper in a small bowl. Ladle the hot soup into bowls. Top each with a generous dollop of the seasoned ricotta, a handful of shredded mozzarella (150g / 1½ cups total), a sprinkle of parmesan (30g / ⅓ cup total), and torn fresh basil (2 tbsp). Serve immediately.