Lasagna Soup Recipe
Broken lasagna sheets simmer with ground beef and tomatoes in a hearty one-pot soup finished with ricotta and Parmesan.
Keep the Noodles Al Dente
The pasta is the timing point that determines the soup’s texture. Bring the beef and tomato base fully to a boil before adding the broken lasagna sheets, then check them at the shortest package cooking time. Remove the pot while they are still al dente, since residual heat continues softening them. Add ricotta and Parmesan to each bowl rather than boiling the cheese in the pot.
- Yield
- About 2.4 liters of soup
- Servings
- 6 servings
- Total time
- 45 min
- Difficulty
- Easy
- Prep time
- 15 min
- Cook time
- 30 min
Ingredients for Lasagna Soup
Ingredients
How to Make Lasagna Soup
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01
Brown the ground beef
8 minutesHeat a pot over medium-high heat, then add the olive oil and ground beef. Spread the beef over the surface and cook until it releases and absorbs its juices and is browned in spots.
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02
Sauté the onion and tomato paste
6 minutesAdd the finely chopped onion and soften it. Add the garlic and tomato paste, then stir for about 1 minute, until fragrant.
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03
Build the tomato broth
6 minutesAdd the diced tomatoes, beef broth, oregano, dried basil, salt, and black pepper. Bring to a boil, then cook over medium heat for 5 minutes.
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04
Add the lasagna sheets
10 minutesBreak the lasagna sheets into 3–4 cm pieces and add them to the boiling soup. Stir during the first few minutes to keep them from sticking, and start checking them at the shortest cooking time listed on the package.
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05
Serve with the cheeses
2 minutesDivide the soup among bowls. Add ricotta, Parmesan, and fresh basil to each bowl, and serve hot.
Mastery Guide
Review the technical details, common mistakes and correct practices that determine the recipe result.
Critical Tips
Add the pasta near the end
Lasagna sheets become mushy if they boil for too long.
Best practice: Add them once the soup base is ready and leave them al dente.
Really brown the ground beef
Watery ground beef weakens the soup’s meaty flavor.
Best practice: Let the moisture cook off and brown the beef without overcrowding the pot.
Add the cheese to the bowl
Ricotta can become grainy and heavy if it is boiled for too long.
Best practice: Add it to each bowl when serving.
Common Mistakes
Relying on the pasta time from memory
Lasagna sheets vary in thickness by brand.
Best practice: Taste and check them starting at the shortest time listed on the package.
Expecting the soup to keep the same consistency after standing
The pasta continues absorbing liquid.
Best practice: Add hot beef broth while reheating.
Leaving the onion raw
The onion softens more slowly after the tomatoes are added.
Best practice: Sauté the onion for a few minutes before adding the tomatoes.
Why Does This Happen?
Why does the soup thicken the next day?
The starch in the dry pasta and its capacity to absorb water continue working as the soup stands.
Best practice: Loosen the consistency with hot liquid after storing.
Why is the ricotta served separately?
This preserves a creamy contrast without making the whole pot heavy.
Best practice: Add it separately to each bowl.
Why is the tomato paste sautéed?
Brief sautéing reduces the raw tomato-paste aroma and gives the soup a rounder flavor.
Best practice: Sauté it with the garlic for about 1 minute.
Mayana Tips
Prepare the base ahead
It reduces the work on serving day.
Best practice: Cook the ground beef and tomato base one day ahead.
Plan the pasta and base separately
The pasta can swell while it waits during a large service.
Best practice: Add the pasta to the soup close to serving time.
Portion the cheeses
This gives each bowl a balanced, creamy finish.
Best practice: Divide the ricotta and Parmesan into 6 portions before serving.
Ingredients & Measurements
Dried lasagna sheets
They hold their shape more reliably in the soup.
Best practice: Break the sheets into similarly sized pieces.
Low-sodium beef broth
The Parmesan and ricotta also add salt.
Best practice: Adjust the salt at the end.
Regular-fat ground beef
Very lean ground beef can be dry, while very fatty ground beef can make the soup heavy.
Best practice: Choose regular-fat ground beef.
Cooking Techniques
Build a fond
Browning the ground beef creates flavorful brown bits on the bottom of the pot.
Best practice: Let the ground beef contact the pot in short intervals without stirring it.
Cook the pasta in one pot
The pasta starch gives the soup a little body.
Best practice: Add it after the liquid boils, then stir often.
Finish al dente
It continues cooking from the residual heat.
Best practice: Remove from the heat before it softens completely.
How to Store and Make Lasagna Soup Ahead
- Serving temperature
Hot
- Best resting time
Wait 2–3 minutes before serving; waiting longer will cause the pasta to swell.
- Refrigerator storage
Cool within 2 hours and store in a covered container in the refrigerator for 3 days.
- Room-temperature limit
Do not leave at room temperature for more than 2 hours.
- Freezing
For the best quality, freeze the soup base without the pasta for 1–2 months; freezing the finished soup will soften the pasta.
- Thawing method
Thaw the frozen base in the refrigerator or heat it directly over low heat.
- Reheating
In the pot, add hot water or broth if needed and heat it until nearly boiling.
- Make-ahead steps
The ground beef and tomato base can be prepared 1 day ahead; cook the lasagna sheets on the day you serve the soup.
- Serving suggestion
Add the ricotta, Parmesan, and basil to each serving bowl at the last moment.
Nutrition
1 serving: 1/6 of the recipe; including serving additions
Calculated approximately per 1/6 of the recipe, including the ground beef, dry lasagna, tomatoes, and serving cheeses. Values are approximate calculations.
Frequently Asked Questions About Lasagna Soup
What pasta is used in lasagna soup?
You can break up classic dry lasagna sheets and use them. For very thin or no-boil specialty products, adjust the cooking time according to the package directions.
Does lasagna soup thicken the next day?
Yes. The pasta absorbs liquid as it sits. When reheating, add hot broth or water gradually to loosen the consistency.
What can be used instead of ricotta?
Cottage cheese offers a lighter option, but ricotta gives the soup a more classic lasagna profile.
Can lasagna soup be frozen?
For the best results, freeze the soup base before adding the pasta and cheese; cook the pasta fresh on the day you serve it.
How long should the ground beef cook?
Cook the ground beef completely at the beginning; the meat mixture must reach at least 71°C for a safe internal temperature.
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