Hearty lasagna soup made with ground beef, spinach and a creamy ricotta cheese topping. The perfect easy dinner for chilly nights in!
When I first made this recipe, Kyle wasn’t sure about it. Lasagna soup? How are you gonna make lasagna into soup? But after a single bite of the rich, thick tomato broth with ground beef, noodles, and perfectly melty cheese, he was sold. And I know you will be too.
This soup is deceptively simple to make, despite what appears at first glance to be a long list of ingredients. Don’t be intimidated; this recipe comes together in a snap. Let me talk you through how.
Ingredients you’ll need for this lasagna soup:
If you’ve browned beef and onions for pasta before, you can make this recipe. You’ll need a few basic pantry ingredients, plus a couple extras:
- Ground beef — I like to go for leaner beef so I don’t have to drain a ton of grease
- Lasagna noodles, or any other kind of noodle, really
- A few tomato-y things; I use tomato paste for depth of flavor and crushed tomatoes for an easy, smooth tomato broth
- The usual ~flavoring agents~: onions, garlic, and a few dried herbs
- Some broth — beef or chicken will work here, but I love the deep, rich flavor of beef broth in this soup
- Three (count ’em, three) kinds of cheese: ricotta, mozzarella, and Parmesan
- Green things for health: spinach and basil, specifically. If you don’t have them, you can leave them out, but they sure do make it pretty!
Common questions about this recipe:
- I don’t have all those herbs. Can I skip any? No problem! If you don’t have all these herbs on hand, you can swap them all out for a tablespoon of Italian seasoning.
- Do I need to use lasagna noodles? Nope! Of course, it will look less lasagna-y without them, but you can use just about any short noodle you have.
- Does this soup make good leftovers? This soup tastes even better the next day, but if you don’t anticipate eating it all right away, you might want to boil your noodles separately. Just cook them according to the package directions in a pot of boiling salted water and decrease the amount of broth in the recipe by one cup. I have, however, eaten this as leftovers after cooking the noodles in the soup, and it was still good. The noodles were just a little softer. Up to you!
Craving pasta without the soup?
Creamy Garlic Parmesan Gnocchi with Broccoli
Garlic Butter White Wine Shrimp Pasta
Did you make this recipe? Don’t forget to leave a rating and comment below, then share a photo on Instagram and tag me @emily.eats.things!
PrintLasagna Soup
Hearty lasagna soup made with ground beef, spinach and a creamy ricotta cheese topping. The perfect easy dinner for chilly nights in!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Pinch of red pepper flakes
- 2 bay leaves
- 3 tablespoons tomato paste
- 1 28–ounce can crushed tomatoes
- 4 cups beef broth or chicken broth
- 8–12 lasagna noodles, broken into pieces
- A few big handfuls of spinach
- Kosher salt and black pepper
For the ricotta-mozzarella topping:
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
- ½ cup shredded Parmesan cheese
- ¼ cup thinly sliced fresh basil leaves, optional
- Kosher salt and black pepper
Instructions
- Heat olive oil in a large soup pot over medium heat until shimmering. Add onion and ground beef, breaking the beef up with your spoon. Season with a pinch of salt and pepper, and cook for 5-6 minutes, until the beef is browned and the onions are soft and translucent. Drain excess grease if necessary.
- Add garlic and all the herbs and spices: basil, oregano, thyme, red pepper flakes and bay leaves. Cook for a few seconds until fragrant, then add tomato paste. Cook, stirring frequently, for about a minute, until the tomato paste is a deep brick red.
- Pour in crushed tomatoes and broth. Increase heat to medium-high and bring to a gentle boil. Add broken lasagna noodles and cook, stirring occasionally, for 15-20 minutes, or until noodles are al dente.
- While the soup simmers, mix up the ricotta topping: In a small bowl, stir together ricotta, mozzarella, Parmesan, chopped fresh basil, salt and pepper.
- Adjust seasonings to taste. Ladle into bowls and serve topped with a generous dollop of ricotta topping.
Keywords: lasagna soup, one pot lasagna soup, one pot soup recipe, easy soup recipe, ground beef soup, comfort food recipe
Talia says
Cue Hannah Montana because lasagna + soup = the best of both worlds. Admittedly, I skipped the bay leaves because I didn’t have any on hand, but it still turned out incredibly delicious! Let it be known that this recipe passes the food-I-dare-cook-for-my-MIL test.
emilyeatsthingsblog says
Yes!!! The MIL test can be a tricky one so I’m glad it passed. Thanks so much for making it! 🙂
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