Italian
Lasagna Soup
Ground beef, tomatoes, and broken lasagna noodles simmer in one pot, then each bowl gets ricotta and mozzarella. The beef is cooked to 160°F before the liquid goes in.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Broken lasagna noodles cook in the soup, so there is no second pot of water.
- Ground beef needs to reach 160°F and lose all pink before it simmers in the tomatoes.
- Ricotta stirred into the bowl, not boiled in the pot, stays creamy.
- A short uncovered simmer at the end thickens the broth around the noodles.
Ingredients
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Instructions
- 1
Heat the olive oil in a Dutch oven over medium heat. Add the ground beef and onion.
- 2
Cook, breaking the beef up, until it is browned, no longer pink, and reads 160°F, about 8 minutes.
- 3
Stir in the garlic, tomato paste, and Italian seasoning. Cook 1 minute.
- 4
Add the crushed tomatoes, chicken broth, kosher salt, and black pepper. Bring to a simmer.
- 5
Stir in the broken lasagna noodles. Simmer, uncovered, until the noodles are tender, about 12 to 14 minutes. Stir now and then so they do not stick.
- 6
Mix the ricotta with the parmesan.
- 7
Ladle the soup into bowls. Add a spoon of the ricotta mixture and a handful of mozzarella. The heat of the soup will soften the cheese.
Pro tips
- Do not drop the noodles in as whole sheets. Break them first or they will not fit and will cook unevenly.
- If the soup thickens too much, add a splash of broth. The noodles drink liquid as they sit.
- 160°F and no pink is the stop for the ground beef. Do not leave pink crumbles in the pot.
Easy substitutions
- Ground beef
- Ground turkey, cooked to 165°F
- Lasagna noodles
- Mafalda or other wide flat noodles
- Ricotta cheese
- Cottage cheese, drained
Storage and reheating
Storage
Refrigerate up to 4 days. The noodles will keep absorbing broth.
Reheating
Warm on the stove with an extra splash of broth until hot, 165°F. Add the cheeses again when you serve.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 468
- Protein
- 32 g
- Carbs
- 40 g
- Fat
- 20 g
- Fiber
- 4 g
Budget friendly · One Pan, Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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