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Cheesy Lasagna Soup

Cheesy lasagna soup combines ground beef, crushed tomatoes, broth, and tender broken lasagna noodles in a Dutch oven. Each bowl gets a creamy ricotta, mozzarella, and Parmesan topping.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 520
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
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 8 cups low-sodium beef broth
  • 8 oz lasagna noodles broken into 1- to 2-inch pieces
For the cheese topping
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 0.25 cup Parmesan cheese finely grated

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; add the ground beef and onion and cook for 8–10 minutes, breaking up the beef, until the beef reaches 160°F and the onion is softened.
  2. Drain excess grease, then add the garlic, tomato paste, Italian seasoning, salt, and pepper and cook over medium heat for 1 minute, stirring constantly.
  3. Stir in the crushed tomatoes and beef broth, bring to a boil over high heat, then add the broken lasagna noodles.
  4. Reduce the heat to maintain a gentle simmer and cook uncovered for 12–15 minutes, stirring frequently, until the noodles are tender.
Make the cheese topping and serve
  1. Stir together the ricotta, mozzarella, and Parmesan in a medium bowl.
  2. Ladle the soup into bowls and top each serving with a spoonful of the cheese mixture.

Notes

For the best noodle texture, serve soon after cooking. Refrigerate leftovers for 3–4 days; freezing is not recommended because the noodles can soften. For a gluten-free variation, use gluten-free lasagna noodles.