Lasagna Soup with Beef
Hearty lasagna-inspired soup combining ground beef, tomato broth, broken noodles, and melted cheeses for a comforting and quick weeknight meal with classic Italian flavors.
Equipment
- 1 large heavy pot
- 1 stirring spoon to break up meat and stir 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 to 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 optional, for garnish
Instructions
- Heat a large heavy pot over medium heat and add ground beef and chopped onion.
- Cook, stirring and breaking up the meat, until beef is browned and onion is softened.
- Add minced garlic and cook for about 1 minute until fragrant.
- Season with Italian seasoning, salt, and pepper; stir well to combine.
- Add marinara sauce and diced tomatoes with their juices; stir everything together.
- Pour in broth and bring the mixture to a gentle simmer.
- Add broken lasagna noodles to the simmering soup and cook uncovered, stirring occasionally, until noodles are tender, about 10 to 12 minutes.
- Turn off the heat and stir in part of the shredded mozzarella and Parmesan cheeses until melted and creamy.
- Ladle soup into bowls and top with ricotta dollops if desired, more mozzarella and Parmesan, and garnish with fresh herbs.
- Serve immediately while hot, ideally with crusty bread for dipping.
Notes
- Add diced bell peppers or spinach while simmering to boost nutrition.
- Include crushed red pepper flakes or hot sauce to add heat.
- Mix ground beef with Italian sausage for richer flavor.
- Store leftovers refrigerated up to 3–4 days; reheat with extra broth to loosen.