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Easy Lasagna Soup

All the cozy flavors of lasagna in a one-pot soup — beefy tomato broth, broken lasagna noodles, and a creamy herbed ricotta topping. Ready in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 1 lb ground beef or half beef half Italian sausage
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste for richness
  • 28 oz crushed tomatoes one 28-oz can
  • 4 cups beef broth plus more to taste
  • 2 tsp Italian seasoning dried
  • 1/2 tsp red pepper flakes optional
  • 8 oz lasagna noodles broken into pieces
  • 1 cup ricotta whole-milk
  • 1/2 cup Parmesan grated
  • 1 cup mozzarella shredded, divided
  • 1/4 cup fresh basil chopped

Equipment

  • 1 Large Dutch oven heavy-bottomed

Method
 

  1. Brown the beef and onion in a Dutch oven over medium-high heat, 6-8 minutes; drain fat.
  2. Stir in garlic and tomato paste; cook 1 minute.
  3. Add crushed tomatoes, broth, and seasonings; bring to a boil.
  4. Stir in broken noodles; simmer 10-12 minutes until tender.
  5. Mix ricotta, Parmesan, half the mozzarella, and herbs in a bowl.
  6. Ladle into bowls; top each with the ricotta mixture, remaining mozzarella, and basil.