Print

Savory Italian Lasagna Soup with Creamy Cheese and Hearty Ground Meat

Italian lasagna soup with ground beef and creamy ricotta cheese topping in a white bowl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Italian Lasagna Soup with all the classic flavors of traditional lasagna in a cozy, spoonable one-pot form. Hearty ground beef, crushed tomatoes, Italian herbs, and tender pasta topped with a creamy ricotta cheese mixture.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15 recommended)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 cups beef broth (low-sodium recommended)
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 2 bay leaves
  • 8 oz lasagna noodles, broken into 2-inch pieces
  • Salt and black pepper to taste
  • 1 cup whole milk ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Instructions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart, until deeply browned – about 7 to 8 minutes. Drain excess fat if needed.
  2. Add chopped onion and cook for 5 minutes until softened and translucent. Stir in minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant.
  3. Pour in beef broth, crushed tomatoes, and tomato sauce. Stir well and scrape up any browned bits from the bottom. Add bay leaves. Bring to a gentle boil, reduce heat to medium-low, and simmer uncovered for 20 minutes.
  4. Add broken lasagna noodle pieces to the simmering broth. Stir gently to separate. Cook for 10 minutes, stirring every few minutes, until just al dente. Do not overcook.
  5. While noodles cook, mix ricotta cheese, Parmesan cheese, and fresh parsley in a small bowl until combined. Set aside.
  6. Remove and discard bay leaves. Taste and adjust salt and black pepper as needed.
  7. Ladle hot soup into wide bowls. Top each serving with a generous spoonful of the cheese mixture. Serve immediately.

Notes

  • The soup thickens as it sits. Stir in extra beef broth as needed to reach your preferred consistency, especially when reheating.
  • For a vegetarian version, substitute ground beef with cooked lentils or plant-based ground meat.
  • To freeze: store the tomato and beef base without noodles for up to 3 months. Cook fresh noodles when ready to serve and always add the ricotta topping fresh.
  • Whole milk ricotta gives the creamiest, richest topping – worth using over part-skim.

Nutrition

Find it online: https://www.benefitiany.com/best-italian-lasagna-soup/