Lasagna Soup with Ground Beef is a heartwarming twist on the classic Italian dish, transforming all the rich, comforting flavors of traditional lasagna into a cozy, one-pot meal. Imagine a savory broth infused with garlic and herbs, tender ground beef, broken lasagna noodles simmered to perfection, and layers of melted cheeses that create a luscious texture in every spoonful.
This soup is perfect for busy weeknights when you crave lasagna but want something quicker and easier to make. The broken noodles cook right in the broth, soaking up the flavors and making every bite satisfyingly rich and hearty. Serve it with crusty bread, and you’ve got a truly comforting dinner that feels indulgent yet simple.
- All the classic lasagna flavors come together in a quick, one-pot soup.
- Broken lasagna noodles cook right in the broth, making preparation effortless.
- Layered cheeses give each spoonful a creamy, melty finish.
- Flexible ingredients allow for easy customization and added veggies.
Ingredients
- Ground beef (≈ 500 g / 1 lb): Provides hearty, savory base protein with rich flavor that perfectly complements the tomato broth.
- Medium onion, finely chopped: Adds sweetness and depth when sautéed alongside beef, enhancing overall flavor complexity.
- Garlic cloves, minced (2–3): Infuses the soup with aromatic, warm notes essential to traditional Italian cooking.
- Italian seasoning (1–1½ teaspoons): A blend of dried herbs like basil, oregano, and parsley livens up the soup with classic Mediterranean flavors.
- Salt and freshly ground black pepper: Essential for balancing and enhancing all the ingredients’ natural flavors throughout cooking.
- Marinara or pasta sauce (1 jar, ≈ 680–800 ml): Provides a robust, tomato-rich base for the soup’s broth with herbs and spices.
- Canned diced tomatoes with juice (≈ 400 g): Contributes additional acidity and texture, enriching the tomato profile of the broth.
- Broth (beef or chicken, ≈ 1.2–1.5 liters): Creates a flavorful, comforting soup base that melds the ingredients together.
- Lasagna noodles (8–10), broken into bite-sized pieces: Short pasta cooks quickly in broth while delivering the classic lasagna noodle texture.
- Ricotta cheese (≈ 1 cup, optional for serving): Adds creamy richness and a mild tang as a delightful topping to complement the soup.
- Shredded mozzarella (1–1½ cups): Melts into the soup for gooey, stretchy cheese flavor that mimics classic lasagna.
- Grated Parmesan cheese (½ cup): Brings salty, nutty sharpness to boost the soup’s savory depth.
- Fresh herbs (basil or parsley, optional garnish): Brighten the soup with freshness and a pop of color at serving.
Instructions
- Brown the Meat and Soften Onions
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Heat a large heavy pot over medium heat and add the ground beef with chopped onions. Cook while stirring and breaking up the meat until the beef is browned and the onions become tender and translucent. This step builds the foundation of flavor through caramelization and renders excess fat for a balanced broth. Add minced garlic and cook for about 1 minute until fragrant, enhancing the savory aroma.
- Add Seasonings and Tomato Base
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Sprinkle in the Italian seasoning along with salt and freshly ground black pepper to taste, then stir well to evenly coat the meat and onion mixture. Pour in the marinara sauce and diced tomatoes (with their juices) and combine thoroughly. These ingredients create the rich, tomato-forward flavor signature to lasagna but in a soup form.
- Pour Broth and Bring to Simmer
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Add the beef or chicken broth and stir everything to combine. Raise heat slightly until the mixture just begins to simmer gently. This simmering process allows the flavors to blend deeply and creates a comforting, flavorful broth base while preparing for the pasta addition.
- Cook Broken Lasagna Noodles
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Directly add the broken lasagna noodles into the simmering soup. Continue to cook for about 10 to 12 minutes, stirring occasionally to prevent sticking and ensure even cooking. The noodles soak up the flavorful tomato broth and soften perfectly, providing that authentic lasagna texture in every spoonful.
- Incorporate Cheeses for Creaminess
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Once the noodles are tender, turn off the heat and stir in a portion of the shredded mozzarella and grated Parmesan cheese. This melts slowly into the hot soup, creating a creamy and cheesy consistency that mimics the luscious layers of lasagna.
- Serve with Additional Toppings and Herbs
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Ladle the hot soup into serving bowls. Add an optional dollop of ricotta cheese on top, then sprinkle with more shredded mozzarella and Parmesan cheese. Garnish with fresh basil or parsley for a touch of color and a fresh herbal aroma that brightens each bite.
- Feel free to add diced bell peppers or fresh spinach while simmering to boost nutrition and texture.
- For a spicy kick, include crushed red pepper flakes or a dash of hot sauce when adding seasonings.
- Mixing in Italian sausage along with beef adds richness and deeper flavor complexity.
- Leftover soup stores well in the fridge for 3–4 days; reheat gently with added broth if too thick.
Storage Tips
Store leftover lasagna soup in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stovetop and add a splash of broth or water if the soup has thickened too much to restore the perfect consistency.
Serving Suggestions
This soup shines when served immediately while hot, accompanied by crusty Italian bread or garlic breadsticks for dipping. A simple side salad or steamed vegetables complement the meal wonderfully, balancing the rich cheese flavors with fresh greens.
- Breaking the lasagna noodles instead of using whole sheets ensures easier eating and better integration into the soup.
- Using a heavy pot helps cook the meat evenly and prevents burning the garlic when sautéing.
- Simmer gently rather than boiling vigorously to keep noodles tender and broth flavorful.
FAQs
- Can I use other types of pasta instead of lasagna noodles?
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Yes, short pasta like rotini, penne, or broken rigatoni work well, absorbing flavors and cooking quickly in the broth.
- Is this soup freezer-friendly?
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You can freeze it, but pasta may become softer after thawing. It’s best to freeze without noodles and add fresh cooked noodles when reheating.
- Can I make this recipe vegetarian?
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To make it vegetarian, replace ground beef with plant-based meat alternatives or hearty vegetables like mushrooms and use vegetable broth instead of meat broth.
- How can I add more vegetables?
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Add chopped bell peppers, zucchini, spinach, or mushrooms during the simmering step to boost nutrition and texture.
- What cheese blends work best?
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A mixture of mozzarella and Parmesan provides the perfect melty and savory combination, but provolone or fontina can be used for variation.
- How long does the soup keep its best quality?
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Stored in the refrigerator, it stays fresh for 3–4 days. Always reheat thoroughly before serving.
- Can I use homemade marinara sauce?
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Absolutely, homemade marinara works beautifully and adds a fresh, personalized flavor to the soup.
Lasagna Soup with Beef
Equipment
- 1 large heavy pot for cooking soup
Ingredients
- 1 lb ground beef
- 1 medium onion finely chopped
- 2-3 cloves garlic minced
- 1 to 1 1/2 tsp Italian seasoning
- Salt and freshly ground black pepper to taste
- 1 jar 24-28 oz marinara or pasta sauce
- 1 can 14 oz diced tomatoes with juice
- 5 to 6 cups beef or chicken broth
- 8 to 10 lasagna noodles broken into bite-sized pieces
- 1 cup ricotta cheese optional, for serving
- 1 to 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat large heavy pot over medium heat and add ground beef and chopped onion.
- Cook, stirring and breaking up meat, until beef is browned and onion is softened.
- Add minced garlic and cook about 1 minute until fragrant.
- Stir in Italian seasoning, salt, and black pepper to coat the meat and onions.
- Add marinara sauce and diced tomatoes with their juices; stir to combine.
- Pour in broth and bring mixture to a gentle simmer.
- Add broken lasagna noodles to the simmering soup.
- Simmer noodles about 10 to 12 minutes until tender, stirring occasionally to prevent sticking.
- Turn off heat and stir in shredded mozzarella and Parmesan cheese to create a creamy texture.
- Ladle soup into bowls and top with a dollop of ricotta cheese, extra shredded cheeses, and fresh herbs if desired.
- Serve immediately while warm, ideally with crusty bread for dipping.
Notes
- Add diced bell peppers or spinach during simmering for extra texture and nutrients.
- Spice it up with crushed red pepper flakes or hot sauce.
- Combine ground beef with Italian sausage for richer flavor.
- Store leftovers in an airtight container in the fridge up to 3-4 days; reheat gently with added broth if needed.
