Lasagna Soup

5 from 4 votes

This Lasagna Soup has everything you love about a classic lasagna — rich tomato sauce, hearty ground beef, creamy ricotta, and melty mozzarella — all simmered together in one comforting pot. It’s a cozy weeknight dinner that tastes like home, ready in under an hour!

Prep Time10

Cook Time30

Total Time40

Course: Dinner Recipes, Main Course, Pasta, Soups & Stews

Cuisine: American

Servings: servings

Author: Matt Price

Equipment

Large Dutch Oven or Heavy Bottomed Pot
Wooden Spoon or Spatula
Chef's Knife & Cutting Board
Meausring Cups & Spoons
Ladle for serving

Ingredients

2 lbs ground beef
1 diced onion
1 tbsp Italian paste or tomato paste
1 tsp beef bouillon powder adjust to taste
All-purpose seasoning salt, pepper, garlic & onion powder, to taste
½ tsp red pepper flakes optional, for heat
1 pinch white sugar
2 tbsp minced garlic
4 cups beef broth
28 oz tomato sauce
14 oz diced or crushed tomatoes
2.5 oz Boursin cheese garlic & herbs, room temperature
½ cup shredded mozzarella cheese
1 cup ricotta
¼ cup grated Parmesan
Fresh basil & parsley diced (for garnish)
8 lasagna noodles broken into 2–3” pieces

Instructions

Step 1: Prep the Ingredients

Start by dicing your onion, garlic, basil, and parsley so everything’s ready to go. This soup moves quickly once it’s cooking!
In a small bowl, make your cheese mixture: combine 2.5 oz Boursin, 1 cup ricotta, ¼ cup Parmesan, and ½ cup mozzarella.
Add a pinch of Italian seasoning, a dash of red pepper flakes if you like spice, and stir until smooth.
Refrigerate this until you’re ready to serve.

Step 2: Brown the Beef and Aromatics

Heat a large Dutch oven over medium-high heat.
Add 2 lbs ground beef and cook until fully browned, about 6–8 minutes.
Drain excess fat, leaving about a tablespoon for flavor.
Next, stir in the diced onion and cook for 3–4 minutes, then add 2 tbsp minced garlic and sauté for another 30–45 seconds until fragrant.

Step 3: Build the Tomato Base

Add 1 tbsp Italian paste and stir to coat the beef mixture — let it toast for 1 minute to develop flavor.
Then, pour in 28 oz tomato sauce, 14 oz diced tomatoes, and 4 cups beef broth.
Stir well to combine, then mix in 1 pinch of sugar, ½ tsp red pepper flakes, and a light sprinkle of AP seasoning.
Add 1 tsp beef bouillon powder and bring the mixture to a gentle simmer.

Step 4: Simmer & Season

Lower the heat to medium-low and let the soup simmer for 8–10 minutes. This helps the flavors deepen and balance.
Taste the broth and adjust seasoning if needed — remember that the cheese mixture will add saltiness later.

Step 5: Add the Noodles

Break 8 lasagna noodles into 2–3 pieces each and stir them into the pot.
Simmer uncovered for 8–12 minutes, stirring occasionally to prevent sticking.
Cook until the noodles are tender but still slightly firm (al dente).

Step 6: Serve It Up

Once the noodles are ready, ladle the soup into bowls. Add 1–2 tablespoons of the cheese mixture right in the center of each bowl.
The warmth from the soup melts it into creamy perfection.
Garnish with fresh basil and parsley for that classic Italian finish.

Notes

Serving Suggestions

Serve this Lasagna Soup with:

Garlic bread or toasted baguette slices
Caesar salad or simple mixed greens
A sprinkle of extra Parmesan for extra richness

Nutrition