Here’s a soup I just know you’re going to love: Beefy Lasagna Soup. This soup ticks all the boxes! It’s hearty, brothy, meaty, and loaded with flavor. It’s got all the lasagna flavors you know and love, but it’s so much more! Don’t forget the cheesy topping to serve with the soup…Yum!

This soup is everything you love about lasagna—savory, cheesy, and oh-so-comforting—without the hassle of layering and baking. What makes it even better is how versatile it is. With tender pasta, rich broth, and creamy cheese toppings, this dish can be tailored to suit your taste. Perfect for meal prepping or serving at the dinner table, it’s a recipe you’ll want to make again and again.
This is a fabulous soup for quick meals. I freeze it in portions for the family or just lunch, then a quick thaw and heating and the meal is ready. All you need with it is a slice of crusty bread – or a small salad if you need more leafy greens – and dinner is ready!

Ingredients
- Dried pasta – Mafalda corta are small, flat noodles with wavy sides and they look JUST like a mini lasagna sheet. You can use any kind of pasta, even broken lasagna sheets (don’t use oven-ready pasta).
- Olive oil – You can also use regular cooking oil.
- Onion – Yellow or white onions.
- Ground beef – 80/20 is fine. There’s no need to use expensive lean beef. You could even use bulk sausage.
- Garlic – Minced. Don’t use garlic from the jar. Use fresh garlic, it has so much more flavor.
- Dried oregano
- Dried basil
- Red pepper flakes – Optional but a little pinch goes a long way!
- Tomato paste – Freeze your leftover tomato paste for the next recipe.
- Chicken broth – If you don’t have homemade, use store-bought.
- Beef broth – If you don’t have homemade, use store-bought.
- Canned tomato – Diced.
- Fresh basil – Optional garnish.

Cheese topping:
- Ground white pepper – Black pepper is also fine.
- Ricotta cheese – Extra smooth, if available.
- Parmesan cheese – Grated. You don’t have to use the fancy cheese.
- Mozzarella cheese – Shredded. Pizza cheese is fine.

How To Make Lasagna Soup
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook for 4-5 minutes, breaking it up with a spoon, until browned. Stir in the diced onion and cook for another 3-4 minutes until softened.
- Stir in the garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant. Add the tomato paste and stir well, cooking for another minute to enhance the flavor.
- Pour in the chicken broth, beef broth, and diced tomatoes with their juices. Stir to combine. Bring the soup to a simmer, then reduce the heat to low. Cover and let it gently simmer for 20 minutes to develop the flavors.
- Add the cooked pasta to the pot and let it simmer for 2-3 minutes to heat through. Taste and adjust the seasoning with salt and pepper, if needed.
- Mix the ricotta, Parmesan, mozzarella, and white pepper in a small bowl until smooth.
- Ladle the hot soup into bowls. Add a dollop of the cheese mixture on top of each serving and garnish with fresh basil, if desired. The heat from the soup will melt the cheese, creating a creamy, luscious topping.
Step-By-Step Process







Chef Jenn’s Tips
- Mafalda corta, or mini lasagna noodle-shaped pasta is perfect for this soup, but any short pasta like penne or rotini will work.
- Add extra red pepper flakes or substitute ground beef with spicy Italian sausage.
- Cook the noodles separately and add them just before serving to avoid them absorbing too much broth.
Recommended
Make It a Meal
Pair this hearty Lasagna Soup with a fresh, crisp salad to balance the rich flavors. A simple green salad with a tangy vinaigrette complements the savory notes of the soup. Additionally, serving warm, crusty garlic bread on the side allows for dipping and enhances the meal’s comfort factor.

Storage
Let the soup cool completely before storing. For best results, store the broth and pasta separately. Refrigerate leftovers in airtight containers for up to 3 days. When reheating, warm the broth over medium heat and add the pasta just before serving to maintain its texture.
To freeze, pack the soup in freezer-safe containers for up to 3 months. To reheat frozen soup, I pop it out of the container and put the frozen block into a saucepan over medium-low heat with a lid on until it is hot.

Lasagna Soup
Ingredients
- 8 ounces dried pasta Mafalda corta or other small lasagna-style noodles
- 1 tablespoon olive oil
- 1 cup onion
- 1 pound ground beef
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ⅛ teaspoon red pepper flakes optional
- 2 tablespoons tomato paste
- 3 cups chicken broth low-sodium
- 3 cups beef broth low-sodium
- 15 ounces canned diced tomato
- ½ cup fresh basil chopped; for toppings
Cheese toppings
- ¼ cup ricotta cheese extra smooth, if available
- ¼ cup parmesan cheese
- ¼ cup mozzarella cheese
- ¼ teaspoon ground white pepper black pepper is also fine
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook for 4-5 minutes, breaking it up with a spoon, until browned. Stir in the diced onion and cook for another 3-4 minutes until softened.
- Stir in the garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant. Add the tomato paste and stir well, cooking for another minute to enhance the flavor.
- Pour in the chicken broth, beef broth, and diced tomatoes with their juices. Stir to combine. Bring the soup to a simmer, then reduce the heat to low. Cover and let it gently simmer for 20 minutes to develop the flavors.
- Add the cooked pasta to the pot and let it simmer for 2-3 minutes to heat through. Taste and adjust the seasoning with salt and pepper, if needed.
- Mix the ricotta, Parmesan, mozzarella, and white pepper in a small bowl until smooth.
- Ladle the hot soup into bowls. Add a dollop of the cheese mixture on top of each serving and garnish with fresh basil, if desired. The heat from the soup will melt the cheese, creating a creamy, luscious topping.
Notes
Chef Jenn’s Tips
- Malfada corta are mini lasagna shaped noodles and they are perfect for this soup, but any short pasta like penne or rotini will work.
- Add extra red pepper flakes or substitute ground beef with spicy Italian sausage.
- Cook the noodles separately and add them just before serving to avoid them absorbing too much broth.