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Lasagna Soup

This lasagna soup combines the comforting flavors of traditional lasagna into a hearty, cheesy broth. It features ground beef, crushed tomatoes, broken lasagna noodles, and melting mozzarella, creating a thick, flavorful soup with a gooey cheese topping. The dish is cooked entirely in one pot, resulting in a rich, satisfying meal with a rustic, inviting appearance.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or turkey for a leaner version
  • 1 can crushed tomatoes use good-quality canned ones for richer flavor
  • 4 cups beef broth
  • 1 cup broken lasagna noodles regular or gluten-free
  • 1 cup mozzarella cheese shredded
  • 2 cloves garlic smash and minced
  • 1 medium onion diced
  • a handful fresh basil roughly torn
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering.
  2. Add diced onion and smashed garlic to the pot, sauté until fragrant and translucent, about 3 minutes. The onions should be soft and slightly golden.
  3. Add ground beef to the pot, breaking it apart with your wooden spoon. Cook until browned and crumbly, about 8 minutes, until no pink remains.
  4. Pour in crushed tomatoes and beef broth, stirring to combine everything evenly. Bring the mixture to a gentle simmer.
  5. Season with salt and pepper, then reduce heat to low and let simmer for 20 minutes, stirring occasionally. The flavors will meld, and the broth will thicken slightly.
  6. Add broken lasagna noodles to the pot, stirring to distribute evenly. Cook until al dente, about 10 minutes, tasting to ensure noodles are tender but not mushy.
  7. Stir in torn basil and grated mozzarella cheese, allowing the cheese to melt into the hot soup. Let sit off the heat for 5 minutes to let flavors meld and cheese to become gooey.
  8. Ladle the hot, cheesy soup into bowls, ensuring each serving has plenty of noodles, beef, and melted cheese. Garnish with extra basil if desired and serve immediately.

Notes

Ensure noodles are cooked al dente to prevent over-softening. Add cheese at the end for maximum gooeyness. Adjust broth thickness by simmering longer if needed.