Lasagna Soup
A quick and comforting one-pot version of classic lasagna, this Easy Lasagna Soup combines beef, tomatoes, and creamy cheese flavors ready in just 30 minutes.
Ingredients
Main Ingredients
- 1 lb ground beef or Italian beef sausage For a spicier note, pick beef sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 28 oz can crushed tomatoes
- 4 cups beef broth Can substitute chicken or vegetable broth
- 8 oz uncooked lasagna noodles, broken into pieces Or use broken rigatoni/penne
- 1 tbsp Italian seasoning
- to taste Salt and pepper
- 1 cup ricotta cheese Whole-milk ricotta gives best creaminess
- 1 cup shredded mozzarella cheese Divided
- to taste Parmesan cheese, for serving
- to taste Fresh basil, for garnish Optional
Instructions
Preparation
- Heat a large pot over medium. Add the ground beef or beef sausage and chopped onion. Cook, breaking up meat, until no longer pink and onions are soft (about 6–8 minutes). Drain excess fat if needed.
- Add the minced garlic and cook 30–60 seconds until fragrant.
- Pour in the crushed tomatoes and beef broth. Stir in the broken lasagna noodles and Italian seasoning. Season with salt and pepper.
Cooking
- Bring the pot to a boil, then reduce heat to a simmer. Cook uncovered, stirring occasionally, for 15–20 minutes or until noodles are tender. Watch the pot so it doesn’t stick.
- Remove from heat and stir in the ricotta and half of the shredded mozzarella until combined and creamy.
- Ladle into bowls and top with the remaining mozzarella, a sprinkle of Parmesan, and fresh basil if you like. Serve hot.
Notes
For storage, refrigerate in an airtight container for 3–4 days or freeze in a freezer-safe container for 2–3 months. Consider cooking the noodles 2–3 minutes less if you plan to reheat leftovers to avoid over-softening.