Everyone’s making lasagna soup right now — and honestly, I get it. It’s all the flavors of lasagna without spending an hour layering noodles and waiting for the oven. But when I look at most of those recipes floating around online, I keep thinking: Nana Ruth would’ve just called this a good Italian soup and made it even better.
So that’s what I did. I took the idea everyone’s excited about and made it the way it’d actually happen in my kitchen — a big pot on the stove, ground beef browning while I chop an onion, broken noodles going straight in the broth.
The secret that makes this one worth coming back to? That big, creamy dollop of ricotta melting right into the hot broth. Jake says that’s the part that makes it taste like real lasagna. Clara just calls it “the cheese blob” and would eat it on everything if I let her.
How to Make Lasagna Soup
Brown the meat. Cook ground beef (or a mix of beef and Italian sausage) in a Dutch oven until browned and crumbly. Drain excess fat. Add diced onion, garlic, and a pinch of red pepper flakes. Cook until the onion is soft.
Build the broth. Add crushed tomatoes, tomato paste, beef broth, Italian seasoning, and a bay leaf. Bring to a boil, then reduce to a simmer and let it cook for 15-20 minutes to develop the flavor.
Add the noodles. Break lasagna noodles into rough pieces and add them to the pot. Cook for 10-12 minutes until tender. The starch from the noodles thickens the broth slightly, which is exactly what you want.
Serve with ricotta. Ladle into bowls and top each with a generous dollop of ricotta cheese and a sprinkle of mozzarella. The ricotta melts into the hot soup and creates that creamy lasagna experience. Finish with fresh basil if you have it.
If soup night is your thing, you have to try my Chicken Dumpling Soup — it is one of the most-loved recipes on this site. My Brothy White Beans are another bowl of comfort that costs almost nothing to make. And this soup goes perfectly with a piece of my Pull-Apart Garlic Bread on the side.
Nana Ruth's Lasagna Soup
Ingredients
- 1/2 pound ground beef
- 1/2 pound Italian sausage
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can crushed tomatoes 28 ounces
- 6 cups beef or chicken broth
- 2 teaspoons Italian seasoning
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese for topping
- 1 cup mozzarella cheese, shredded for topping
- salt and pepper to taste
- fresh basil optional, for garnish
Instructions
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In a large pot, brown the ground beef and Italian sausage over medium-high heat, breaking it into crumbles. Drain any excess fat.
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Add the onion and cook for 3 to 4 minutes until softened. Add garlic and cook for 30 seconds.
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Pour in the crushed tomatoes and broth. Stir in Italian seasoning, salt, and pepper. Bring to a boil.
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Break the lasagna noodles into the pot. Reduce heat and simmer for 12 to 15 minutes until the noodles are tender.
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Ladle into bowls. Top each bowl with a generous spoonful of ricotta and a sprinkle of mozzarella. Garnish with fresh basil if you have it.
Common Questions
More Recipes You’ll Love
- Nana Ruth’s Brothy White Beans
- Chicken and Dumpling Soup
- Spring Pea & Lemon Pasta
- Furikake Salmon Rice Bowls
What I Use for This Recipe
A couple things from my kitchen that make this one easier.
Big enough for Sunday soup, light enough to lift. Every kitchen needs a pot this honest.
For every stew, pot roast, and soup that needs low-and-slow love. The pot I reach for on Sundays.
No more sticky fingers from mincing. Press, rinse, done. The kids even use it for garlic bread night.
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