Introduction to 2. LASAGNA SOUP
Lasagna soup brings the familiar comfort of layered lasagna to a soup pot. Ground beef, crushed tomatoes, Italian seasoning, and beef broth make a savory base, while broken lasagna noodles cook right in the pot.
A spoonful of ricotta and shredded mozzarella finishes each bowl with the creamy, cheesy taste that makes lasagna so popular. The recipe serves six and comes together in about 50 minutes, including prep and simmering time.
Why You'll Love This 2. LASAGNA SOUP
- This recipe uses one pot, so cleanup is simple after dinner.
- Broken lasagna noodles cook directly in the tomato and beef broth.
- The ingredients are familiar and easy to find at most grocery stores.
- Ricotta and mozzarella give each serving a lasagna-style finish.
- The soup reheats well, making it useful for planned leftovers.
Ingredients for 2. LASAGNA SOUP
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- 8 lasagna noodles, broken
- 1 tsp Italian seasoning
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
For this recipe, gather exactly these ingredients: 1 lb ground beef; 1 onion, chopped; 3 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 4 cups beef broth; 8 lasagna noodles, broken; 1 tsp Italian seasoning; 1/2 cup ricotta cheese; 1 cup shredded mozzarella cheese.
How to Make 2. LASAGNA SOUP
Step 1: Prepare the Ingredients
Chop the onion, mince the garlic, and break each lasagna noodle into rough pieces about 2 inches long. Keep the ricotta and mozzarella refrigerated until you are ready to serve the soup.
Step 2: Brown the Beef
Place a large heavy-bottomed pot or Dutch oven over medium heat and add the ground beef. Cook for 6 to 8 minutes, breaking it into small pieces with a spoon, until no pink remains and the beef reaches 160°F. Carefully drain excess fat if needed.
Step 3: Cook the Onion and Garlic
Add the chopped onion to the pot with the cooked beef. Cook for 4 to 5 minutes, stirring occasionally, until the onion begins to soften. Add the minced garlic and Italian seasoning, then cook for about 30 seconds, just until the garlic smells fragrant.
Step 4: Build the Soup
Stir in the crushed tomatoes and beef broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a steady boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
Step 5: Cook the Noodles
Stir in the broken lasagna noodles. Simmer uncovered for 10 to 12 minutes, stirring every few minutes so the noodles do not stick together or settle on the bottom. Cook until the noodles are tender but still hold their shape.
Step 6: Add the Cheese and Serve
Ladle the hot soup into bowls and top each serving with ricotta and shredded mozzarella. Let the bowls stand for 2 to 3 minutes so the mozzarella softens and the soup is easier to eat. Serve while hot.
Tips for Success
- Use a pot large enough to allow the noodles to move freely as they cook.
- Break the noodles into similar-sized pieces so they finish cooking at about the same time.
- Stir the soup regularly after adding the noodles because pasta can settle and stick to the bottom.
- If the soup thickens more than you like, add a small amount of extra beef broth while reheating.
- For food safety, refrigerate leftovers within 2 hours and use them within 3 to 4 days.
Equipment Needed
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Ladle
Variations
- Replace the ground beef with an equal amount of ground turkey, cooking it to 165°F before continuing.
- Use whole-wheat lasagna noodles, keeping an eye on the pot because cooking times can vary by brand.
- For a thicker soup, simmer it uncovered for a few extra minutes after the noodles are tender.
- For a looser soup, stir in a little extra beef broth during cooking or reheating.
- Spoon the ricotta into each bowl separately rather than stirring it into the pot for a more distinct creamy topping.
Serving Suggestions
Serve the soup in wide bowls so the noodles and cheese are easy to scoop. Add the ricotta and mozzarella just before eating, since the hot broth will soften the cheeses without making them disappear into the soup. Because the noodles continue absorbing liquid as the soup sits, serve it soon after cooking. Refrigerate any leftovers in a shallow airtight container and reheat them on the stovetop or in the microwave until steaming hot throughout.
FAQs about 2. LASAGNA SOUP
Can I make lasagna soup ahead of time? Yes, but the noodles will continue absorbing broth as the soup sits. For the best texture, cook the soup the same day you plan to serve it. If making it ahead, keep it refrigerated and reheat it gently, adding a little broth if needed.
How do I store leftover lasagna soup? Cool the soup promptly and refrigerate it in a covered container within 2 hours. Use it within 3 to 4 days. Store the cheese separately when possible and add it after reheating.
Can I freeze lasagna soup? You can freeze it, but the noodles may become softer after thawing. For better results, freeze the soup before adding the noodles, then cook fresh broken noodles in the thawed soup when reheating.
Why did my lasagna noodles stick together? The noodles may stick if they settle on the bottom or are not stirred during simmering. Stir the soup every few minutes after adding the noodles, and keep the heat at a gentle simmer rather than a hard boil.
What temperature should the ground beef reach? Ground beef should reach 160°F, measured with an instant-read thermometer in the thickest part of the cooked meat. Break the beef into small pieces so it cooks evenly.
Final Thoughts
Lasagna soup is a practical way to enjoy the flavors of a classic baked pasta without assembling layers or waiting for a casserole to finish. The beefy tomato broth, tender noodles, and two-cheese topping make it filling enough for dinner while keeping the method straightforward.
Looking for more? This recipe is part of our roundup of 5 Delicious Lasagna Recipes for Easy, Cheesy Family Dinners.
2. LASAGNA SOUP
Ingredients
Equipment
Method
- Brown the ground beef in a large pot over medium heat for 6 to 8 minutes, breaking it up as it cooks, until it reaches 160°F.
- Add the onion and cook for 4 to 5 minutes, then stir in the garlic and Italian seasoning for 30 seconds.
- Add the crushed tomatoes and beef broth, bring the mixture to a boil, and reduce it to a gentle simmer.
- Stir in the broken lasagna noodles and simmer uncovered for 10 to 12 minutes, stirring regularly, until tender.
- Ladle the soup into bowls and top each serving with ricotta and shredded mozzarella.
- Let the bowls stand for 2 to 3 minutes, then serve hot.
Nutrition
Notes
- Stir often after adding the noodles to prevent sticking.
- Refrigerate leftovers within 2 hours and use within 3 to 4 days.
- Add extra beef broth when reheating if the soup has thickened.
