Beefy Lasagna Soup
Add Preferred SourceHere’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
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by bringing a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and rinse under cold water to stop the cooking. Set the pasta aside so it doesn’t overcook while the soup simmers.
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 as it browns. Stir in the diced onion and continue cooking for another 3–4 minutes, until the onion is softened and fragrant.
Add the garlic, oregano, basil, and red pepper flakes, cooking for about 1 minute until aromatic. Stir in the tomato paste and let it cook briefly to deepen the flavor before adding the liquids.
Pour in the chicken broth, beef broth, and diced tomatoes with their juices. Stir well, bring the soup to a gentle simmer, then reduce the heat to low. Cover and let it simmer for about 20 minutes so the flavors can fully develop.
Add the cooked pasta to the soup and simmer for 2–3 minutes, just until heated through. Season with salt and pepper to taste. In a small bowl, mix the ricotta, Parmesan, mozzarella, and white pepper until smooth.
Ladle the soup into bowls and top each serving with a generous dollop of the cheese mixture. Garnish with fresh basil if desired and serve hot—the heat of the soup will melt the cheese into a creamy, lasagna-style finish.
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.
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 pasta until al dente, drain, rinse with cold water, and set aside.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown ground beef for 4–5 minutes, breaking it up as it cooks. Add onion and cook 3–4 minutes until softened.
- Stir in garlic, oregano, basil, and red pepper flakes; cook 1 minute. Add tomato paste and cook 1 minute more.
- Pour in chicken broth, beef broth, and diced tomatoes with juices. Stir, bring to a simmer, reduce heat, cover, and simmer 20 minutes.
- Add cooked pasta and simmer 2–3 minutes until heated through. Season with salt and pepper to taste.
- Mix ricotta, Parmesan, mozzarella, and white pepper in a small bowl. Ladle soup into bowls and top with cheese mixture. Garnish with fresh basil if desired.
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
