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Lasagna Soup: A One-Pot, Saucy Dinner the Whole Family Will Love Pinterest recipe pin

Hearty Lasagna Soup with Ricotta and Mozzarella

A saucy, family-friendly lasagna soup with browned beef, broken lasagna noodles, and scoops of ricotta—all done in one pot for easy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion finely chopped (about 1 cup)
  • 1 pound ground beef 85% lean
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes
  • 4 cups beef broth low-sodium preferred
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes optional
  • Salt and freshly ground black pepper to taste
  • 8 to 10 ounces dried lasagna noodles broken into 2-inch pieces (about two-thirds of a 16-ounce box)
  • 1/2 cup grated Parmesan divided
  • 1 to 1 1/2 cups shredded mozzarella divided
  • 1 cup ricotta divided (about 2 tablespoons per serving)
  • Fresh basil or chopped parsley for garnish optional

Equipment

  • 1 6-quart Dutch oven or large pot
  • 1 Wooden spoon and ladle
  • 1 Measuring cups and spoons

Method
 

Prepare the aromatics and brown the meat
  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat, add the chopped onion, and cook until soft, about 4 minutes.
  2. Add the ground beef and cook, breaking it up, until well browned with some darker bits, 6–8 minutes; drain excess fat if desired.
  3. Stir in the minced garlic and cook 30 seconds, then add the tomato paste and stir constantly for 1 minute until it darkens and smells richer.
Build the soup
  1. Add the crushed tomatoes, beef broth, dried oregano, dried basil, bay leaf, red pepper flakes if using, and 1/4 cup of the grated Parmesan; stir and bring to a gentle simmer.
  2. Reduce heat to maintain a low simmer and let cook, uncovered, for 15–20 minutes to blend flavors, stirring occasionally and skimming any foam.
Finish with pasta and cheese
  1. During the last 8–12 minutes of simmering, add the broken lasagna noodles and stir occasionally to prevent sticking; cook until al dente.
  2. Remove the bay leaf, taste, and season with salt and pepper as needed; stir in remaining Parmesan.
  3. Ladle soup into bowls and top each serving with a spoonful (about 2 tablespoons) of ricotta and a sprinkle of shredded mozzarella. Garnish with fresh basil or parsley if desired and serve immediately.

Notes

Brown the meat well and toast the tomato paste for extra depth. Add noodles in the last 8–12 minutes to avoid mushy pasta. Store broth and noodles separately when possible for best leftovers; refrigerate up to 3–4 days and freeze broth without ricotta for up to 3 months.