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Lasagna Soup

Lasagna Soup

This Lasagna Soup is rich, hearty, and deeply flavorful with a tomato-based broth, seasoned meat, tender pasta, and a creamy cheese topping. It delivers all the comfort of classic lasagna in a simple one-pot soup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Dinne, Soup
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Extra-Virgin Olive Oil
  • 1 lb Ground Beef
  • 1 large Yellow Onion diced
  • 4 cloves Garlic minced
  • 2 tbsp Tomato Paste
  • 1 can 28 oz Crushed Tomatoes
  • 5 cups Low-Sodium Chicken Broth
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Red Pepper Flakes
  • Salt and Black Pepper to taste
  • 8 lasagna noodles broken into pieces
  • 1 cup Ricotta Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1/4 cup Grated Parmesan Cheese
  • 2 tbsp Fresh Basil chopped

Equipment

  • Large Dutch Oven
  • Wooden spoon
  • Ladle
  • Chef’s knife
  • Cutting board

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.
  2. Add onion and sauté until soft and translucent, about 5 minutes.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Add tomato paste and cook for another minute to deepen the flavor.
  5. Pour in crushed tomatoes and chicken broth. Stir in oregano, basil, red pepper flakes, salt, and black pepper. Bring to a boil.
  6. Reduce heat and simmer for 20 minutes to build a rich, layered tomato broth.
  7. Add broken lasagna noodles and cook until tender, about 10–12 minutes, stirring occasionally.
  8. In a small bowl, mix ricotta, mozzarella, and Parmesan cheese.
  9. Ladle soup into bowls and add a generous spoonful of cheese mixture on top. Let it melt slightly before serving.
  10. Finish with fresh basil.

Notes

Let the soup sit for 10 minutes before serving. The noodles absorb flavor and the broth thickens naturally for a more “lasagna-like” texture.