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A bowl of lasagna soup topped with ricotta cheese, shredded mozzarella, and grated Parmesan

Lasagna Soup

A rich, hearty one-pot lasagna soup made with ground beef, crushed tomatoes, Italian herbs, and pasta. Ready in 40 minutes and served with melted mozzarella and ricotta for the full lasagna experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Calories: 371
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb lean ground beef or Italian sausage or ground turkey
  • 1 small yellow onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 3 tbsp tomato paste
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp Italian seasoning
  • 0.75 tsp salt
  • 0.25 tsp black pepper
  • 6 cup low sodium chicken broth
  • 28 oz crushed tomatoes canned
  • 8 oz short pasta shapes or lasagna noodles about 8 lasagna noodles broken into bite-size pieces
  • 2 cup fresh spinach packed and roughly chopped, about 2 oz
  • Shredded mozzarella, ricotta, and/or grated Parmesan cheese optional, for serving

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon or spatula
  • Ladle

Method
 

  1. Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef, diced onion, and diced bell pepper. Cook for 6 to 8 minutes, breaking up the meat often, until browned. Drain off excess grease if needed.
  2. Stir in the minced garlic, tomato paste, dried oregano, dried basil, Italian seasoning, salt, and pepper. Cook for 1 minute, stirring constantly.
  3. Pour in the broth and crushed tomatoes. Stir to combine and increase heat to high. Bring the soup to a full boil.
  4. Add the pasta or broken lasagna noodles and reduce heat to a steady medium boil. Cook uncovered for 12 to 15 minutes, stirring often to keep pasta from sticking. Taste a noodle to check for doneness before removing from heat.
  5. Remove the pot from heat and stir in the chopped fresh spinach. Let it wilt in the residual heat for about 1 minute.
  6. Ladle into bowls and top with shredded mozzarella, a spoonful of ricotta, and/or grated Parmesan as desired.

Notes

For best results when storing leftovers, keep the pasta and broth base stored separately to prevent noodles from absorbing too much liquid. Reheat broth on the stove and stir in freshly cooked pasta at serving time. Soup keeps in the fridge for up to 4 days.