# Lasagna Soup

All the richness of a baked lasagna — beef, tomato, herbs, and melty cheese — in a hearty one-pot soup that's ready in under an hour.

_Dinner · Italian-American_

Prep: 15 min · Cook: 40 min · Total: 55 min · Yields: 6 servings

## Ingredients

- 1 tbsp olive oil
- 1 lb ground beef (80/20 preferred)
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes
- 1 can crushed tomatoes (28 oz)
- 1 can diced tomatoes (14.5 oz, undrained)
- 4 cups chicken broth (or beef broth)
- 1 tsp kosher salt (plus more to taste)
- ½ tsp black pepper
- 8 oz lasagna noodles (broken into roughly 2-inch pieces)
- 1 cup whole-milk ricotta
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan
- 2 tbsp fresh parsley (chopped, for garnish)

## Instructions

1. Heat the 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
2. Add the 1 lb ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain excess fat, leaving about 1 tbsp in the pot.
3. Add the 1 medium yellow onion and cook, stirring occasionally, until softened, about 4 minutes.
4. Stir in the 4 cloves garlic and cook for 1 minute until fragrant.
5. Push the meat and onion to the sides and add the 2 tbsp tomato paste directly to the center of the pot. Let it cook undisturbed for 1–2 minutes until it darkens slightly, then stir everything together.
6. Add the 1 tsp dried oregano, 1 tsp dried basil, and 0.5 tsp crushed red pepper flakes. Stir to coat the meat.
7. Pour in the 28 oz can of crushed tomatoes and the 14.5 oz can of diced tomatoes, scraping up any browned bits from the bottom of the pot.
8. Add the 4 cups chicken broth, 1 tsp kosher salt, and 0.5 tsp black pepper. Bring to a boil over high heat.
9. Add the 8 oz broken lasagna noodles, stir well, and reduce heat to medium. Cook uncovered, stirring occasionally to prevent sticking, until noodles are tender, about 10–12 minutes.
10. While the noodles cook, stir together the 1 cup ricotta, 0.5 cup of the shredded mozzarella, and the 0.25 cup grated Parmesan in a small bowl. Season with a pinch of salt.
11. Taste the soup and adjust salt and pepper as needed.
12. Ladle the soup into bowls. Drop a generous spoonful of the ricotta mixture into the center of each bowl, then top with the remaining 0.5 cup shredded mozzarella and a sprinkle of 2 tbsp fresh parsley. Serve immediately.

## Tip

> Don't stir the ricotta mixture into the pot — keeping it as a dollop in each bowl preserves the distinct creamy pockets that make this feel like lasagna rather than just tomato soup.

Tags: comfort-food, one-pan, weeknight, pasta, soup

---
Canonical: https://just-recipes.io/recipes/lasagna-soup