This hearty Lasagna Soup features savory meat, rich tomato broth, tender pasta, and a melty cheese topping. All the flavor of lasagna—no layering required.
1 tbsp olive oil
1 lb ground beef or Italian sausage
1 onion, chopped
3 garlic cloves, minced
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes
4–6 cups beef or chicken broth
1 tsp Italian seasoning
1 tsp dried basil
½ tsp oregano
1 bay leaf
Salt and pepper, to taste
8–10 lasagna noodles, broken into pieces
Optional Cheese Mixture:
1 cup ricotta
½ cup mozzarella
¼ cup Parmesan
Pinch of salt, pepper, and Italian herbs
Heat oil in a large pot. Cook meat and onion until browned. Add garlic and red pepper flakes (if using).
Stir in tomato paste, tomatoes, broth, and herbs. Simmer 10–15 minutes.
Add pasta and cook until tender, stirring occasionally.
Mix ricotta, mozzarella, and Parmesan in a small bowl.
Serve soup hot with a dollop of the cheese mixture and fresh herbs.
Add spinach at the end for extra nutrients.
Cook pasta separately if freezing.
Use sausage for extra flavor or turkey for a leaner version.