Easy Lasagna Soup with Ground Beef: The 30-Minute Comfort Bowl That Tastes Like a Hug

You want big lasagna flavor without the Sunday-afternoon time commitment? This is your cheat code. One pot, bold sauce, melty cheese, and noodles that actually stay al dente—yes, it’s possible.

This Easy Lasagna Soup with Ground Beef hits that sweet spot between hearty and hassle-free, and it’s shockingly weeknight-friendly. It’s the kind of soup that makes people think you tried way harder than you did. Spoiler: you didn’t—and that’s the point.

The Secret Behind This Recipe

The secret is layering flavor fast.

Browning ground beef with onion builds the base, but the real move is blooming tomato paste, garlic, and Italian seasoning in the fat. It wakes up the spices like a light switch. Then, simmering crushed tomatoes with broth keeps it brothy-not-saucy, while broken lasagna noodles cook right in the pot for maximum flavor absorption.

Want that classic lasagna “bite”? Finish with a ricotta-parm dollop and shredded mozzarella. It melts into little pockets of joy, giving you cheese pulls worthy of a slow-mo shot.

And a splash of balsamic or a pinch of sugar? That’s your acidity control—balanced, not bland.

Ingredients Breakdown

• 1 pound (450 g) ground beef – 85–90% lean works best for flavor and tenderness.
• 1 tablespoon olive oil – Only if your beef is very lean; otherwise optional.
• 1 medium yellow onion, diced – Sweet base note that rounds the sauce.
• 3–4 garlic cloves, minced – Non-negotiable.
• 2 tablespoons tomato paste – Intensifies that classic lasagna richness.
• 1 teaspoon Italian seasoning – Or a mix of dried basil, oregano, and thyme.
• 1/2 teaspoon fennel seeds (optional) – Tiny touch of “sausage” vibe.
• 1/2 teaspoon red pepper flakes (optional) – Heat, if you like it.
• 1 (28-ounce) can crushed tomatoes – San Marzano if you’re feeling fancy.
• 6 cups beef or chicken broth – Beef is richer; chicken keeps it lighter.
• 2 teaspoons balsamic vinegar or 1 teaspoon sugar – For acidity balance.
• 8–10 lasagna noodles, broken into 2-inch pieces – Or use mafalda corta for the aesthetic.
• 1 cup ricotta cheese – The creamy dollop that makes it “lasagna.”
• 1 cup shredded mozzarella – Melty goodness, obviously.
• 1/3 cup grated Parmesan – Salty-savory magic.
• Salt and black pepper – Taste and adjust.
• Fresh basil or parsley, chopped – For brightness and flexing on Instagram.

The Method – Instructions

1. Brown the beef: Heat a large pot over medium-high. Add beef (and olive oil if needed).

   Season with salt and pepper. Cook, breaking it up, until browned with crispy edges, 5–7 minutes. Spoon off excess fat if overly greasy.

2. Sweat the aromatics: Add onion.

   Cook 3–4 minutes until soft. Stir in garlic; cook 30 seconds until fragrant.

3. Bloom the flavor: Stir in tomato paste, Italian seasoning, fennel seeds, and red pepper flakes. Cook 1–2 minutes until the paste darkens slightly.

   That’s flavor development, not burning—watch it.

4. Build the soup base: Add crushed tomatoes and broth. Stir well, scraping up browned bits from the bottom. Bring to a gentle boil.
5. Balance the sauce: Add balsamic or sugar.

   Taste and adjust salt and pepper. You want bright, savory, and slightly sweet.

6. Add the noodles: Drop in broken lasagna noodles. Stir so they don’t clump.

   Simmer 10–12 minutes, stirring occasionally, until al dente. Don’t overcook—they’ll keep softening.

7. Cheese finish: In a small bowl, mix ricotta with half the Parmesan and a pinch of salt and pepper. Turn heat to low. Stir in half the mozzarella to the pot to melt, or keep it for garnish if you want stringy tops.
8. Serve: Ladle into bowls.

   Top each with a generous dollop of ricotta mixture, a sprinkle of mozzarella (if reserved), remaining Parmesan, and fresh basil or parsley.

9. Optional pro move: Add a drizzle of good olive oil and a crack of black pepper. Because you’re classy like that.

Storage Tips

• Short-term: Refrigerate in airtight containers for 3–4 days. The noodles will keep soaking up liquid, so expect a thicker soup tomorrow (not a bug, a feature).
• Make-ahead strategy: Store the soup base and cooked noodles separately.

  Combine when reheating to keep noodles firm.

• Freezing: Freeze the soup without noodles for up to 3 months. Add fresh noodles when reheating.
• Reheating: Warm on the stove over medium with a splash of broth or water. Stir gently to keep things saucy, not stodgy.

Nutritional Perks

• Protein forward: Ground beef plus cheese = a satisfying, stick-to-your-ribs bowl.
• Calcium + vitamin D: Ricotta, mozzarella, and Parmesan contribute bone-supporting nutrients.
• Lycopene boost: Cooked tomatoes bring antioxidants that love your heart.
• Customizable macros: Swap in whole-wheat noodles, leaner beef, or add spinach to up fiber and micronutrients.

What Not to Do

• Don’t skip blooming the tomato paste. That 1–2 minutes turns “meh” into “wow.”
• Don’t dump in noodles too early. They’ll bloat and hog the broth.

  Add close to serving time.

• Don’t forget acidity. Without balsamic or a pinch of sugar, it tastes flat. You’re not cooking in grayscale.
• Don’t over-stir once noodles soften. Broken noodles become shattered noodles—sad soup energy.
• Don’t add all the mozzarella to the pot if you want stretch. Keep some for topping so you get that cheese pull. Priorities, people.

Different Ways to Make This

• Turkey or chicken: Swap ground beef for ground turkey or chicken; add an extra tablespoon of olive oil for richness.
• Vegetarian: Use plant-based crumbles or a mix of mushrooms and lentils.

  Vegetable broth works great.

• White lasagna twist: Use chicken broth, omit crushed tomatoes, add extra garlic, spinach, and a splash of cream. Top with ricotta and Parmesan.
• Spicy arrabbiata style: Increase red pepper flakes and add a pinch of smoked paprika. It slaps, IMO.
• Low-carb-ish: Replace noodles with sliced zucchini or cabbage ribbons.

  Add near the end to avoid mush.

• Herb bomb: Finish with loads of fresh basil and a lemon zest hit for brightness.

FAQ

Can I use no-boil lasagna noodles?

Yes, but break them into pieces and watch the time. They cook faster and can get mushy, so start checking at 7–8 minutes.

How do I keep the noodles from absorbing all the broth?

Two options: slightly undercook them and serve right away, or store noodles and soup separately. When reheating, add a splash more broth.

What cut of beef is best?

Use 85–90% lean ground beef for a balance of flavor and richness.

Ultra-lean beef can taste dry; just add a bit more olive oil if that’s what you’ve got.

Can I make it in a slow cooker?

Brown beef, onion, garlic, and tomato paste on the stove first. Add everything except noodles and cheese to the slow cooker for 4–6 hours on low. Stir in noodles for the last 20–30 minutes until al dente, then finish with cheeses.

What cheese combo works if I don’t have ricotta?

Cottage cheese whipped with a splash of milk and Parmesan is a great stand-in.

Mascarpone also works for a luxe vibe—FYI, it’s rich.

How can I add more veggies?

Stir in chopped spinach, kale, or zucchini during the last 5 minutes of cooking. Bell peppers or carrots can sauté with the onion at the beginning.

Is it gluten-free?

Use gluten-free lasagna noodles or short pasta, and confirm your broth and tomato paste are certified gluten-free.

The Bottom Line

Easy Lasagna Soup with Ground Beef is the fast track to big, cozy Italian flavor with minimal effort and maximum payoff. You’re getting all the hits—savory beef, tangy tomato, melty cheese—without the oven drama.

It scales for meal prep, adapts to your diet, and tastes like a win even on your busiest night. Make it once, and it’ll live rent-free in your weeknight rotation.