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Cheesy Ground Beef Lasagna Soup

Cheesy ground beef lasagna soup with tender broken lasagna noodles simmered in a rich tomato-beef broth and topped with a melty mozzarella-cheddar layer. Finish with a ricotta-parmesan dollop and basil for that classic lasagna flavor in spoonable form.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1.5 lb ground beef
  • 1 onion
  • 4 cloves garlic
  • 28 oz crushed tomatoes
  • 14 oz diced tomatoes
  • 4 cup beef broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 8 lasagna noodles broken into pieces
  • 1.5 cup shredded mozzarella
  • 1 cup shredded cheddar or American cheese
  • salt and pepper to taste
Ricotta dollop
  • 1 cup ricotta
  • 0.25 cup parmesan
  • basil for topping

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat.
  2. Keep the pot warm so the next step can start right away.
Sauté aromatics
  1. Sauté the diced onion for 4 minutes until softened.
  2. Add the minced garlic and tomato paste, then cook for 2 minutes, stirring until fragrant.
Simmer the soup
  1. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes, then bring the mixture to a boil.
  2. Add the broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until tender.
Melt the cheese and finish
  1. Reduce heat to low, then stir in the shredded mozzarella and cheddar (or American) until fully melted.
  2. Season with salt and pepper to taste.
  3. Serve hot with a generous ricotta dollop on top.
Make the ricotta dollop
  1. Stir the ricotta and parmesan together, then spoon a dollop onto each serving and top with basil.

Notes

Pro tip: break the lasagna noodles into small, even pieces so they simmer tender within 10-12 minutes without turning mushy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop or microwave, adding a splash of broth if thickened. Freeze yes for up to 2 months, but expect noodle texture to soften slightly after thawing. For a lighter option, swap part-skim mozzarella and use lean ground beef (or turkey) to reduce saturated fat while keeping the cheesy finish.