Easy Lasagna Soup with Ground Beef
A weeknight-friendly lasagna soup that combines hearty flavors with minimal effort, featuring ground beef, rich tomato sauce, and melty cheese.
Ingredients
Main ingredients
- 1 pound ground beef 85–90% lean works best for flavor and tenderness.
- 1 tablespoon olive oil Only if the beef is very lean; otherwise optional.
- 1 medium yellow onion, diced Sweet base note that rounds the sauce.
- 3–4 cloves garlic, 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) For added heat.
- 1 can (28 ounces) 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 pieces 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.
- 1/3 cup grated Parmesan Salty-savory magic.
- to taste Salt and black pepper Taste and adjust.
- to taste Fresh basil or parsley, chopped For brightness.
Instructions
Preparation
- Heat a large pot over medium-high. Add ground 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.
- Add onion and cook for 3–4 minutes until soft. Stir in garlic; cook for 30 seconds until fragrant.
- Stir in tomato paste, Italian seasoning, fennel seeds, and red pepper flakes. Cook for 1–2 minutes until the paste darkens slightly.
- Add crushed tomatoes and broth. Stir well, scraping up browned bits from the bottom. Bring to a gentle boil.
- Add balsamic vinegar or sugar, and taste to adjust salt and pepper.
- Drop in the broken lasagna noodles. Stir to prevent clumping.
- Simmer for 10–12 minutes, stirring occasionally, until noodles are al dente.
- In a small bowl, mix ricotta with half the Parmesan and a pinch of salt and pepper. Turn the heat to low and stir in half the mozzarella into the soup to melt.
- Ladle into bowls, topping each with a generous dollop of ricotta mixture, a sprinkle of remaining mozzarella, the remaining Parmesan, and fresh basil or parsley.
- Optionally, drizzle with good olive oil and add a crack of black pepper before serving.
Notes
Refrigerate in airtight containers for 3–4 days. For freezing, store the soup without noodles for up to 3 months. Add fresh noodles when reheating.