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Cheesy Lasagna Soup

This hearty Cheesy Lasagna Soup combines seasoned ground beef, tender lasagna noodles, crushed tomatoes, Parmesan, mozzarella, and heavy cream in one comforting pot. It delivers all the rich, cheesy flavors of classic lasagna in an easy soup that is ready in about one hour.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Italian-Inspired
Calories: 564
Ingredients Equipment Method Notes

Ingredients
  

Lasagna Soup
  • cooking oil as needed for browning the beef
  • 1 pound lean ground beef 500 g
  • 1 large onion finely chopped
  • 5 large cloves garlic minced
  • 28 ounces canned crushed tomatoes 800 g
  • 2 tablespoons tomato paste 30 g
  • 1 tablespoon Italian seasoning 5 g
  • 1/4 teaspoon red pepper flakes adjust to your preferred spice level
  • 6 cups beef or chicken broth 1.5 liters, plus more if needed
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon ground black pepper plus more to taste
  • 8 sheets lasagna noodles broken into bite-sized pieces
  • 1/4 cup Parmesan cheese 25 g, finely grated
  • 1/2 cup mozzarella cheese 60 g, shredded
  • 1/4 cup fresh parsley chopped
  • 1/2 cup heavy cream 120 ml
For the Individual Bowls
  • 1/4 cup Parmesan cheese 25 g, finely grated
  • 1/4 cup mozzarella cheese 30 g, shredded
Optional Garnish
  • fresh basil or parsley chopped, for serving
  • additional grated Parmesan cheese for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or heat-safe spatula
  • Chef's knife
  • Cutting board
  • Can opener
  • Measuring cups and spoons
  • Cheese grater
  • Ladle

Method
 

Brown the Ground Beef
  1. Heat a small amount of cooking oil in a large pot or Dutch oven over medium-high heat.
  2. Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until browned and no longer pink.
  3. Drain any excess fat from the pot if necessary.
Add the Aromatics and Seasonings
  1. Add the finely chopped onion and minced garlic. Cook for 2–3 minutes, stirring frequently, until the onion becomes translucent.
  2. Stir in the Italian seasoning, red pepper flakes, salt, and black pepper.
  3. Cook for approximately 1 minute, stirring constantly, to lightly toast the seasonings.
Build and Simmer the Soup
  1. Add the crushed tomatoes and tomato paste. Stir until the tomato paste is evenly incorporated with the beef and onion mixture.
  2. Pour in the beef or chicken broth and stir well.
  3. Increase the heat and bring the soup to a boil.
  4. Reduce the heat to low, cover the pot, and simmer for 15–20 minutes to allow the flavors to develop.
Cook the Lasagna Noodles
  1. Add the broken lasagna noodles directly to the simmering soup.
  2. Cook uncovered for 10–12 minutes, stirring occasionally to prevent the noodles from sticking, until they are tender.
Make the Soup Creamy and Cheesy
  1. Reduce the heat to low. Add the Parmesan cheese, mozzarella cheese, chopped parsley, and heavy cream.
  2. Stir gently until the cheeses are melted and the soup is creamy and evenly combined. Avoid rapidly boiling the soup after adding the cream and cheese.
  3. Taste and adjust the salt, black pepper, and red pepper flakes as needed. Add a small amount of broth or water if the soup is thicker than desired.
Assemble and Serve
  1. Divide the Parmesan and mozzarella reserved for serving among the bottoms of the individual soup bowls.
  2. Ladle the hot lasagna soup over the cheese in each bowl.
  3. Garnish with additional Parmesan cheese and fresh basil or parsley, if desired. Serve immediately.

Notes

  • Ground beef: Drain excess fat after browning when necessary so the finished soup is not greasy.
  • Broth: Beef broth gives the soup a deeper flavor, while chicken broth produces a slightly lighter result.
  • Spice level: Reduce, increase, or omit the red pepper flakes according to your preference.
  • Noodles: Break the lasagna sheets into similarly sized pieces so they cook evenly and are easy to eat.
  • Prevent sticking: Stir the soup occasionally after adding the noodles, especially near the bottom of the pot.
  • Cheese: Freshly grated Parmesan and freshly shredded mozzarella melt more smoothly than pre-shredded cheese.
  • Consistency: The noodles continue absorbing liquid as the soup sits. Add more broth or water if the soup becomes too thick.
  • Serving bowls: Placing Parmesan and mozzarella in the bowls before adding the hot soup creates an extra-cheesy layer.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 3–4 days.
  • Reheating: Reheat gently on the stovetop or in the microwave, adding extra broth or water to loosen the soup as needed.
  • Freezing: For the best texture, freeze the soup base without the noodles, cream, or cheese and add those ingredients after reheating.