This lasagna-inspired soup brings together all the flavors of classic baked lasagna—savory meat, tomatoes, herbs, tender pasta, and melty cheese—but in a faster, easier one-pot format. Instead of layering and baking, everything simmers together to create a rich, hearty bowl of comfort. It’s ideal for busy evenings, cold-weather meals, or anytime you want something warm and filling without a lot of prep. The cheeses melt into the broth, turning it creamy and satisfying while still keeping the familiar taste of traditional lasagna.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef broth
- 1 tablespoon Italian seasoning
- 8 ounces lasagna noodles, broken into smaller pieces
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- Salt, to taste
- Pepper, to taste
Instructions
- In a large pot, cook the ground beef with the chopped onion and minced garlic over medium heat until the meat is browned. Drain the excess fat.
- Add the crushed tomatoes, beef broth, and Italian seasoning. Stir and bring the mixture to a simmer.
- Add the broken lasagna noodles to the pot. Cook until the noodles are tender, about 10–12 minutes.
- Reduce the heat. Stir in the ricotta cheese and half of the mozzarella until melted and creamy.
- Serve hot. Sprinkle the remaining mozzarella on top of each bowl before serving.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Cuisine: Italian-inspired
- Course: Main Dish
Tips & Variations
- Use ground turkey, chicken, or Italian sausage instead of ground beef.
- Add vegetables such as spinach, zucchini, or mushrooms for extra texture.
- For a lighter version, use part-skim ricotta and reduced-fat mozzarella.
- For a richer broth, stir in a splash of cream before serving.
- If storing leftovers, cook noodles separately when reheating to prevent over-softening.
Approximate Nutrition (per serving)
Calcium: High, due to mozzarella and ricotta
Calories: ~520
Protein: ~32g
Carbohydrates: ~45g
Fat: ~24g
Saturated Fat: ~13g
Fiber: ~4g
Sugar: ~8g
Sodium: ~980mg
Ingredients
Method
- In a large pot, cook the ground beef with the chopped onion and minced garlic over medium heat until the meat is browned. Drain the excess fat.
- Add the crushed tomatoes, beef broth, and Italian seasoning. Stir and bring the mixture to a simmer.
- Add the broken lasagna noodles to the pot. Cook until the noodles are tender, about 10–12 minutes.
- Reduce the heat. Stir in the ricotta cheese and half of the mozzarella until melted and creamy.
- Serve hot. Sprinkle the remaining mozzarella on top of each bowl before serving.
Notes
- Protein: ~32g
- Carbohydrates: ~45g
- Fat: ~24g
- Saturated Fat: ~13g
- Fiber: ~4g
- Sugar: ~8g
- Sodium: ~980mg
- Calcium: High, due to mozzarella and ricotta
FAQs
Can I freeze lasagna soup?
Yes — but freeze it without the noodles. Add fresh noodles when reheating so they don’t get mushy.
Can this be made vegetarian?
Yes. Omit the ground meat and use vegetable broth. Add extra vegetables or a plant-based protein if desired.
What if I don’t have lasagna noodles?
Any short pasta works—penne, rotini, farfalle, or broken spaghetti. Adjust cook time accordingly.
Can I use different cheeses?
You can swap ricotta for cottage cheese or add Parmesan for extra richness.
