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Easy Lasagna Soup Recipe: Cheesy Beef & Tomato Pasta

Easy Lasagna Soup Recipe: Cheesy Beef & Tomato Pasta
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Experience the comforting flavors of traditional lasagna in a cozy bowl with our Easy Lasagna Soup Recipe: Cheesy Beef & Tomato Pasta. Perfect for busy weeknights or family gatherings, this one-pot wonder combines lean ground beef, savory tomatoes, and creamy ricotta for a satisfying meal that’s ready in under 90 minutes. With its rich Italian herbs and cheesy goodness, this hearty soup will warm you up and leave everyone asking for seconds. Plus, it’s easily customizable to suit your taste!

Ingredients

Scale
  • 2 tbsp extra virgin olive oil
  • 1.5 lbs lean ground beef
  • 1 large yellow onion, finely diced
  • 4–5 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 (6 oz) can tomato paste
  • 6 cups beef or vegetable broth
  • 1/2 cup beef broth
  • 10–12 lasagna noodles, broken into 1–2 inch pieces
  • 1 cup whole milk or heavy cream
  • 1/2 cup fresh Italian parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • 1/2 tsp granulated sugar (optional)
  • 15 oz whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil, finely chopped
  • 1 large egg (optional)
  • 1/4 tsp salt
  • Pinch of black pepper
  • 1 cup shredded mozzarella cheese
  • Extra fresh basil leaves or chopped parsley
  • Crusty garlic bread or warm baguette

Instructions

  1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and brown thoroughly, breaking it apart as it cooks. Drain any excess fat. Next, add the diced onion and cook for about 5–7 minutes until translucent. Stir in minced garlic along with dried oregano, dried basil, and red pepper flakes; cook for an additional minute until fragrant.
  2. Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom. Allow this liquid to reduce for about 2–3 minutes. Then stir in the tomato paste and cook for another couple of minutes before adding both crushed tomatoes and diced tomatoes.
  3. Pour in the remaining beef or vegetable broth. Stir well to combine, then bring everything to a gentle boil. Once boiling, reduce heat to low, cover partially, and let simmer for about 30–60 minutes.
  4. While your soup simmers away, break your lasagna noodles into irregular pieces about 1–2 inches long. Increase heat back to medium-high until you reach a rolling boil again. Add these broken noodles into your soup immediately while stirring to prevent sticking. Reduce heat once more to medium-low and cook uncovered for about 10–12 minutes until al dente.
  5. Once your noodles are perfectly cooked, stir in whole milk or heavy cream along with fresh chopped Italian parsley. Give it a taste test; adjust seasoning if needed. In a separate bowl while waiting on your soup, combine ricotta cheese, grated Parmesan cheese, fresh basil, optional egg, salt, and a pinch of black pepper—mix thoroughly.
  6. Ladle generous portions of your hot soup into individual bowls. Add a dollop of that creamy ricotta mixture right in the center of each serving. Top generously with shredded mozzarella cheese before garnishing with extra fresh basil leaves or chopped parsley. Serve immediately alongside crusty garlic bread or warm baguette slices.

Nutrition

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