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Cheesy Ground Beef Lasagna Soup

Cheesy ground beef lasagna soup with broken lasagna noodles simmered until tender and finished with a melty mozzarella-cheddar cheese layer. A rich tomato-and-beef broth version of lasagna, topped with creamy ricotta dollops and basil.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Ground beef base
  • 1.5 lb ground beef 80/20
  • 1 onion diced
  • 4 garlic minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
  • 2 tbsp tomato paste
Seasoning and pasta
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 8 lasagna noodles broken into pieces
Cheese topping
  • 1.5 cup shredded mozzarella
  • 1 cup shredded cheddar or American cheese
For ricotta dollop
  • 1 cup ricotta
  • 0.25 cup parmesan
  • 1 tbsp basil for dollop
Finishing
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown ground beef in a large pot, stirring, until cooked through; drain excess fat.
  2. Add the diced onion and sauté for 4 minutes, stirring, until softened.
Build the tomato base
  1. Add the minced garlic and tomato paste, then cook for 2 minutes, stirring, until fragrant.
  2. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes, then bring the mixture to a boil with steady bubbling.
Cook lasagna noodles in the soup
  1. Stir in the broken lasagna noodles and simmer for 10-12 minutes, until tender, keeping the liquid at a gentle simmer.
Melt the cheese and finish
  1. Reduce heat to low and stir in the shredded mozzarella and shredded cheddar (or American cheese) until fully melted and glossy.
  2. Season with salt and pepper to taste.
  3. Serve each bowl with a generous ricotta dollop on top (ricotta mixed with parmesan and basil).

Notes

Pro tip: keep the heat low once the cheeses go in so they melt smoothly instead of breaking. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is not ideal for the best texture of the noodles and cheese, but you can freeze if necessary. For a lighter option, use 93% lean ground beef and replace part of the cheese with part-skim mozzarella.