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Cheesy Ground Beef Lasagna Soup

Cheesy ground beef lasagna soup brings all the lasagna comfort to a spoonable bowl, with broken lasagna noodles simmered until tender in a rich tomato-beef broth. It finishes with melted mozzarella and cheddar for a thick, cheesy surface and a creamy ricotta dollop.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef 80/20
Produce
  • 1 onion diced
  • 4 clove garlic minced
Tomatoes and broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
  • 2 tbsp tomato paste
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.25 salt and pepper to taste
Noodles
  • 8 lasagna noodles broken into pieces
Cheese
  • 1.5 cup shredded mozzarella
  • 1 cup shredded cheddar or American cheese
Ricotta dollop
  • 1 cup ricotta
  • 0.25 cup parmesan
  • 1 tbsp basil

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a Dutch oven over medium-high heat and brown the ground beef, breaking it up as it cooks, until no longer pink. Drain the fat and return the beef to the pot.
Build the tomato base
  1. Add the diced onion to the pot and sauté for 4 minutes, until softened and fragrant, with a steady sizzle. Stir in the minced garlic and tomato paste, and cook for 2 minutes to deepen the flavor.
  2. Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes, then bring the mixture to a boil. Look for active bubbling across the surface.
Simmer the lasagna noodles
  1. Add the broken lasagna noodles to the boiling soup and stir to submerge them. Simmer for 10-12 minutes until tender, stirring occasionally so noodles soften evenly.
Melt the cheese and finish
  1. Reduce heat to low and stir in the shredded mozzarella and shredded cheddar (or American cheese) until melted and glossy. The soup should look thickened and creamy with no dry cheese streaks.
  2. Season with salt and pepper to taste, stirring until the flavor balances. Taste and adjust before serving.
Serve with ricotta dollops
  1. Mix ricotta with parmesan and basil for the dollop, then spoon a generous amount onto each bowl. The top should show a creamy, thick layer against the saucy soup.

Notes

Pro tip: broken lasagna noodles cook best when the soup stays at a gentle simmer—stir a few times during the 10-12 minute window so they don’t clump. Store covered in the refrigerator up to 3-4 days; reheat on the stove with a splash of broth or water if thickened. Freezing is not recommended because the noodles and cheese can change texture. For a lighter option, use lean ground beef (90/10) and part-skim mozzarella to reduce fat while keeping the cheesy finish.