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The Best Crowd-Pleasing Weeknight Lasagna Soup Recipe

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This Crowd-Pleasing Weeknight Lasagna Soup has all the soul-soothing satisfaction of traditional lasagna but comes together in about thirty minutes on the stovetop. No layering, no waiting, no stress—just one pot and a whole lot of flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • ¼ cup dry red wine (like Merlot or Cabernet, or use beef broth)
  • 1 can (28 ounces) crushed tomatoes (San Marzano preferred)
  • 4 cups low-sodium beef broth (chicken broth works too)
  • 1 bay leaf
  • 8 lasagna noodles, broken into 2-inch pieces
  • 1 cup ricotta cheese (whole milk preferred)
  • ½ cup grated Parmesan cheese (freshly grated)
  • 1 cup shredded mozzarella cheese (low-moisture, whole milk)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat the olive oil in your Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with your spoon, until browned—about 5-6 minutes. Leave about a tablespoon of fat for flavor.
  2. Add the diced onion and cook for 3-4 minutes until it starts to soften. Then add the minced garlic and cook for another 30 seconds until fragrant.
  3. Stir in the tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Cook for 2 minutes, stirring constantly, until the tomato paste darkens and gets sticky.
  4. Pour in the red wine (or broth) and scrape the bottom of the pot with your wooden spoon to lift up all the browned bits. Let it bubble for about a minute until mostly evaporated.
  5. Add the crushed tomatoes, beef broth, and bay leaf. Stir together and bring to a boil. Reduce heat to medium-low and let it simmer for 10 minutes. Taste and adjust salt if needed.
  6. Break the lasagna noodles into 2-inch pieces and add them to the pot. Stir well to separate the pieces. Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender but still have a little bite.
  7. While the noodles cook, make the cheesy topping. In a small bowl, mix the ricotta, Parmesan, and half the chopped parsley. Set aside.
  8. Remove the bay leaf from the soup. Ladle the soup into bowls, top with a generous dollop of the ricotta mixture, and sprinkle with shredded mozzarella. Garnish with remaining parsley and serve immediately.

Notes

Don’t skip the browning step—it builds deep flavor. For make-ahead, cook noodles separately and add to individual bowls to prevent mushiness. Season in layers with salt at each step. If soup thickens too much, add a splash of hot broth or water. Fresh parsley garnish adds color and freshness.

Nutrition

Keywords: lasagna soup, weeknight dinner, comfort food, potluck recipe, one-pot meal, ground beef soup, Italian soup

Find it online: https://sparklespoon.com/the-best-crowd-pleasing-weeknight-lasagna-soup-recipe/