Easy Lasagna Soup
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
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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.
The method behind the meal
Why this recipe works
- •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.
Recipe
Easy Lasagna Soup
All the tomato, beef, noodle, and ricotta comfort of lasagna in a practical one-pot soup.
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)
