Description
Lasagna Soup brings all the cozy comfort of classic lasagna—sweet caramelized onions, savory beef, tomato-rich broth, and ruffly noodle bites—without the layering. Finished with a silky mozzarella-gruyere melt (and optional ricotta dollops), it’s weeknight-easy, flexible, and reheats like a dream.
Ingredients
2 tbsp olive oil
2 tbsp butter
2 large yellow onions, thinly sliced
1 lb lean ground beef
4 cloves garlic, minced
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp crushed red pepper (optional)
1 bay leaf
5 cups low-sodium beef broth
1 (28-oz) can crushed tomatoes
8–9 dry lasagna noodles, broken into 2-inch pieces
1/2 cup whole milk or half-and-half
1 cup shredded mozzarella
1/2 cup shredded gruyere
3/4 cup ricotta (for dolloping, optional)
1 tbsp red wine vinegar or lemon juice (finish)
Kosher salt & black pepper
Fresh basil or parsley, for serving
Instructions
Heat olive oil and butter in a large Dutch oven/soup pot over medium heat. Add onions and a pinch of salt. Cook 10–12 minutes, stirring, until translucent and starting to turn golden.
Continue cooking 5–7 minutes more until deeper golden with some browned edges (adjust heat so they don’t scorch).
Push onions aside and add ground beef. Season with salt and pepper. Cook 5–6 minutes, breaking up, until browned. Stir in garlic for 30 seconds until fragrant.
Add tomato paste and cook 1 minute. Stir in oregano, basil, and crushed red pepper (if using).
Pour in beef broth and crushed tomatoes. Add bay leaf and scrape up browned bits. Bring to a lively simmer.
Stir in broken lasagna noodles. Simmer 10–12 minutes, stirring occasionally, until noodles are tender but not mushy.
Reduce heat to low and stir in milk/half-and-half (don’t boil).
Remove from heat and stir in mozzarella and gruyere until melted and silky.
Stir in vinegar or lemon juice. Taste and adjust salt/pepper.
Serve hot with optional ricotta dollops and fresh herbs.
Notes
Make-ahead: Cook onions + brown beef ahead; store with broth/tomatoes. Add noodles and dairy when reheating.
Storage: Refrigerate 3–4 days. Noodles soften over time; add a splash of broth when reheating.
Freezing: Freeze best without noodles/dairy (up to 3 months). Add fresh noodles/cheese when reheating.
Swaps: Turkey/chicken instead of beef; mushrooms/lentils for meatless; spinach/kale stirred in at the end.
Pro tip: Low-sodium broth helps you nail seasoning at the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup recipes
- Method: One-pot, stovetop
- Cuisine: Italian-American