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Key takeaways
- Cook the tomato paste with the beef for a minute so the broth tastes deep, not flat.
- Add the broken noodles for the last 10 to 12 minutes and pull the pot off the heat while they still have a slight bite.
- Hold back 1 cup of the water and add it only if the soup looks thick, since the noodles keep absorbing liquid.
In this post4 sections
Why this version works
We read six versions of lasagna soup. They agree on a pound of ground beef or Italian sausage, a tomato base, 4 to 8 ounces of broken lasagna noodles cooked right in the pot, and a ricotta dollop on top. Where readers ran into trouble was seasoning (several found it bland and added salt a little at a time) and noodles that kept softening. Our version cooks the tomato paste for flavor, salts in stages, and treats the noodle time as the main timer.
Watch the reel by @charliemills_ on Instagram
Tested recipe
Lasagna Soup
Ground beef, crushed tomatoes and broken lasagna noodles simmered in one pot and topped with ricotta, mozzarella and Parmesan.
Ingredients
For the soup
- 1 Tbsp olive oil
- 1 lb ground beef, or bulk Italian sausage
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 Tbsp Italian seasoning
- 1/4 tsp red pepper flakes, optional
- 4 cups low-sodium beef broth
- 1 can (28 oz) crushed tomatoes
- 1 cup water, added only as needed, see step 6
- 1/2 tsp kosher salt, plus more to taste at the end
- 6 oz lasagna noodles, dry, broken into 1 to 2 inch pieces, about 1/3 of a 16 oz box
- 2 cups baby spinach, optional
For the ricotta topping
- 1/2 cup whole-milk ricotta
- 1/4 cup grated Parmesan, divided
- 1 cup shredded mozzarella
- 2 Tbsp torn fresh basil or chopped parsley, optional
Steps
Heat the olive oil in a 5 to 6 quart pot or Dutch oven over medium-high heat. Add the ground beef and the onion and cook, breaking the meat into small crumbles, 6 to 7 minutes, until no pink remains and the beef is browned in places.
Spoon off all but about 1 Tbsp of the fat. Stir in the garlic, tomato paste, Italian seasoning and red pepper flakes and cook 1 minute, until the tomato paste darkens slightly.
Pour in the broth and scrape up the browned bits from the bottom of the pot. Add the crushed tomatoes and 1/2 tsp salt. Bring to a boil, then lower the heat to medium-low, partly cover, and simmer 8 minutes.
Raise the heat to bring the soup back to a gentle boil. Stir in the broken noodles, pushing them under the liquid.
Simmer uncovered at a steady bubble, stirring every couple of minutes so the noodles do not stick, for 10 to 12 minutes, until the noodles are tender with a slight bite. Take the pot off the heat 1 minute early, because the noodles keep cooking in the hot soup.
Check the thickness. If the soup looks more like stew, stir in up to 1 cup of water, a splash at a time. Stir in the spinach, if using, and let it wilt for 1 minute. Taste and add salt a pinch at a time.
Mix the ricotta with 2 Tbsp of the Parmesan. Ladle the soup into bowls, top each with a spoonful of the ricotta mixture, then the mozzarella, the remaining Parmesan and the basil. Serve right away.
Notes
- The ground beef must reach 160°F. Check with an instant-read thermometer if you are unsure; crumbles that are no longer pink all the way through are usually there, but the thermometer is the sure way.
- Canned broth and cheese both add salt. Season in stages and taste at the end before adding more.
- Whole-grain or gluten-free lasagna noodles can take a few minutes longer or shorter. Go by the bite, not the clock.
Swaps
- Use bulk Italian sausage instead of beef; it adds more seasoning, so you may need less salt.
- Use chicken or vegetable broth in place of beef broth.
- Use mafalda, bowtie or rotini noodles if you do not have lasagna noodles; keep to about 6 oz.
- Stir 4 oz cubed cream cheese into the hot soup for a creamier bowl, in place of the ricotta topping.
Storage and reheating
Storage: Cool the soup, then refrigerate in a covered container up to 3 days. Refrigerate within 2 hours of cooking. For longer storage, freeze the soup without the noodles for up to 3 months, and thaw it overnight in the fridge.
Reheating: The noodles keep soaking up broth overnight. Reheat in a pot over medium-low heat, stirring in a splash of broth or water, until hot all the way through (165°F). If you plan to have leftovers, cook the noodles in a separate pot of salted water, drain them, and add them to each bowl as you serve. To reheat frozen soup, bring it to a simmer, then cook fresh broken noodles in it for 10 to 12 minutes.
Where this recipe comes from
- Inspired by Lasagna Soup from Whitney Bond, Easy Lasagna Soup from A Spicy Perspective and Easy Lasagna Soup from The Kitchen Girl.
- The idea came from this reel by @charliemills_.
What to serve with lasagna soup
It is a full dinner on its own. Crusty bread or garlic toast for the bowl, and a simple green salad with a sharp dressing, round it out.
Frequently asked questions
Why did my noodles turn mushy?
They simmered too long or sat in the hot pot. Add them for 10 to 12 minutes, take the pot off the heat a minute early, and for leftovers cook the noodles separately.
Can I make lasagna soup without the noodles cooking in the pot?
Yes. Boil the broken noodles in a separate pot of salted water until tender with a slight bite, drain, and put them in the bowls before ladling in the soup. We have not tested this version, so cook them by the package time.
Can I use Italian sausage?
Yes. Use bulk Italian sausage in place of the beef and cook it to 160°F. It carries more salt and seasoning, so taste before adding more.
How do I keep leftover lasagna soup from getting thick?
The noodles keep absorbing liquid. Stir in a splash of broth or water when you reheat it, or freeze the soup without the noodles.
