Easy Lasagna Soup
Lasagna soup turns a layered weekend dish into a manageable stovetop dinner while keeping the parts people actually want: savory beef, tomato-rich broth, tender noodles, and creamy cheese.
The noodles cook directly in the soup, so timing matters. Stop at barely tender and serve promptly; for planned leftovers, boil the pasta separately and add it to each bowl.
Practical tips
- •Cook tomato paste until brick red for deeper flavor.
- •Break noodles into similar pieces so they finish together.
- •Keep the ricotta topping separate until serving.
Easy substitutions
- Ground turkey can replace beef.
- Mafaldine or bow ties can replace broken lasagna noodles.
- Cottage cheese can replace ricotta.
Storage and reheating
- Refrigerate for up to 3 days.
- For planned leftovers, store cooked pasta separately so it does not absorb the broth.
What to serve with it
- Pair with garlic toast or a crisp salad.
- Add the cheese topping only when serving.
Recipe
Easy Lasagna Soup
All the tomato, beef, noodle, and ricotta comfort of lasagna in a practical one-pot soup.
Prep12m
Cook35m
Total47m
Serves6
Ingredients
Instructions
- 1Brown beef and onion in a Dutch oven for 7–8 minutes. Drain excess fat.
- 2Add garlic, tomato paste, and Italian seasoning; cook for 1 minute.
- 3Stir in crushed tomatoes and broth. Bring to a steady simmer.
- 4Add broken noodles and simmer uncovered for 12–14 minutes, stirring often, until barely tender.
- 5Season the soup and serve each bowl with ricotta and mozzarella.
Nutrition (per serving, estimated)
421 kcal calories29 g protein39 g carbs17 g fat
