Cheesy Lasagna Soup
The onion turns sweet and soft before the beef even hits the pot, and that first few minutes gives the whole kitchen a savory, tomato-soup smell. I like making Cheesy…
By Ava
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Reading time: 10 min
Tip: save now, make later.
The onion turns sweet and soft before the beef even hits the pot, and that first few minutes gives the whole kitchen a savory, tomato-soup smell. I like making Cheesy Lasagna Soup when I want the coziness of lasagna without layering anything or waiting for a casserole to bake. The broken noodles simmer right in the broth, and each bowl gets a cool, creamy spoonful of cheese on top.
This soup works because the pasta goes in only after the tomato and beef broth have had time to simmer together. The noodles pick up that rich broth as they cook, while the beef keeps the soup hearty. I stir often once the pasta is in; lasagna pieces can settle against the bottom of the Dutch oven if they’re left alone.
The cheese topping gets mixed in a separate bowl, so the ricotta stays creamy and the mozzarella and Parmesan keep their distinct texture. I add it to each bowl at the end rather than stirring it into the pot. That way, every serving gets its own cheesy finish.
Kitchen Note
After the beef browns, take a moment to spoon off excess fat if there’s a noticeable pool in the pot. Leaving a little behind is fine, but too much can make the tomato broth feel greasy instead of savory.
Save Cheesy Lasagna Soup for a cozy dinner with tender noodles, beefy tomato broth, and a creamy cheese topping in every bowl.
The Noodles Change the Broth, Not Just the Bowl
Lasagna noodles simmered in the soup do more than save you a second pot. As they soften, they take on the beef-and-tomato flavor from the inside out, and a little starch slips into the broth. That gives the soup a fuller, more cohesive feel than you get by dropping plain cooked pasta into each bowl.
There’s a tradeoff: pasta keeps absorbing liquid after it’s cooked. If the noodles stay in the pot for a long stretch, the broth can become thicker and the pasta softer than you intended. That’s why this soup is at its best when the noodles are tender and the bowls are served soon after. Stirring often while they simmer helps keep the pieces moving instead of sticking together or catching on the bottom.
The cheese topping is part of that balance, too. Ricotta softens the tomato broth in each spoonful, while mozzarella brings a stretchy, mild bite and Parmesan adds a sharper, savory edge. Keeping the cheeses as a topping lets you taste the soup and the creamy finish separately, then combine them as you eat.
Why the Beef, Tomato, and Cheese Choices Matter Here
- 85% lean ground beef — It gives the broth a substantial, beefy base while still browning well in the Dutch oven. Break it into small pieces as it cooks so you get browned bits throughout rather than a few large clumps. The specified lean-to-fat balance is useful here because the soup has enough richness from the beef and cheese already.
- Crushed tomatoes and tomato paste — The paste deepens the tomato flavor before the broth goes in; crushed tomatoes make the liquid feel more like a hearty soup than a thin stock. Stir the paste with the seasonings for its short cook so it coats the beef and onion instead of sitting in a lump.
- Low-sodium beef broth — This gives the soup its savory liquid without making the salt hard to control once the Parmesan is added. A good-quality broth is noticeable in a soup with so few liquid ingredients, but the low-sodium part is especially useful because the recipe also includes kosher salt and salty cheese.
- Lasagna noodles — Regular lasagna sheets give the soup its familiar shape and a pleasantly broad, tender bite. Break them into bite-size pieces before they go into the pot; trying to cut cooked sheets in the soup is awkward, and large pieces are harder to eat from a spoon.
- Ricotta, mozzarella, and Parmesan — Whole-milk ricotta makes the topping creamy, mozzarella gives it a soft pull, and Parmesan sharpens the mix. Grated Parmesan blends into the ricotta more evenly than a large shaving would. Stir the cheeses together in a separate bowl so the topping stays easy to spoon.
- Onion, garlic, and Italian seasoning — Finely chopped onion softens quickly and gives the broth a sweet, savory base. Mince the garlic before you start cooking, since it only needs a brief turn in the pot and can burn if left unattended. The dried seasoning gets a short cook with the tomato paste to wake up its aroma.
How to Build the Broth Before the Noodles Go In
Soften the Onion Without Browning It
Warm the olive oil in a 6-quart Dutch oven over medium heat, then add the finely chopped onion. Cook for 4 to 5 minutes, stirring occasionally, until the pieces have softened. You’re looking for tender onion, not dark edges; browned onion can pull the flavor in a more roasted direction than this soup needs. Give it another moment if the pieces still feel firm.
Brown the Beef and Cook the Seasonings
Add the ground beef and break it up with a spoon as it cooks for 6 to 8 minutes. It should be browned and reach 160°F, with no large raw clumps left in the pot. Spoon off excess fat if needed, then stir in the garlic, tomato paste, Italian seasoning, kosher salt, and black pepper. Cook for 1 minute, stirring so the garlic and paste don’t sit against the hot bottom.
Give the Tomato Broth a Short Simmer
Stir in the crushed tomatoes and low-sodium beef broth, scraping the bottom of the pot as the liquid loosens the browned bits. Bring it to a boil over high heat, then reduce the heat and simmer for 10 minutes. The broth should be bubbling gently rather than boiling hard. That quieter simmer gives the tomato and beef flavors a chance to come together before the pasta starts soaking up liquid.
Cook the Noodles and Finish Each Bowl
Add the broken lasagna noodles and simmer for 10 to 12 minutes, stirring often, until they’re tender. If the pieces are sticking together, separate them gently with the spoon as you stir. While they cook, mix the ricotta, mozzarella, and Parmesan in a small bowl. Ladle the soup into bowls and finish each serving with a spoonful of the cheese mixture.
Two Simple Ways to Change the Bowl
A noodle-free beef and tomato bowl
Leave out the lasagna noodles and serve the beef-and-tomato broth with the same cheese topping. The result is more like a rich beef soup than lasagna in a bowl, and the broth stays looser because there’s no pasta absorbing it. This is the most useful adjustment when you want the soup’s savory base but don’t want a noodle-centered meal.
A ricotta-led cheese finish
For a softer, less stretchy topping, use the ricotta on its own instead of mixing in the mozzarella and Parmesan. It still gives each bowl a creamy contrast against the tomato broth, but you’ll lose the stretchy mozzarella and the sharper salty finish from Parmesan. Keep the ricotta in a separate bowl until serving.
Storage and Reheating
- Refrigerator: Store leftover soup in a covered container for 3 to 4 days. The noodles will continue to absorb broth and soften as they sit.
- Freezer: The soup freezes best before the noodles are added; freeze the cooled beef-and-tomato broth in an airtight container and keep the cheese topping separate. Cooked noodles tend to turn softer after thawing, so the texture won’t be quite as good if you freeze the finished soup.
- Reheating: Warm leftovers gently in a saucepan over medium-low heat, stirring as the soup loosens and heats through. Avoid a hard boil, which can make the noodles break down further; add the cheese topping to each bowl after reheating.
Questions That Come Up When Making Cheesy Lasagna Soup
Cheesy Lasagna Soup
Ingredients
Equipment
Method
- Heat the olive oil in a 6-quart Dutch oven over medium heat.
- Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Add the ground beef and cook for 6 to 8 minutes, breaking it up with a spoon, until browned and it reaches 160°F.
- Spoon off excess fat if needed.
- Stir in the garlic, tomato paste, Italian seasoning, salt, and black pepper.
- Cook for 1 minute.
- Stir in the crushed tomatoes and beef broth.
- Bring to a boil over high heat.
- Reduce the heat and simmer for 10 minutes.
- Add the broken lasagna noodles and simmer for 10 to 12 minutes, stirring often, until the noodles are tender.
- Stir together the ricotta, mozzarella, and Parmesan in a small bowl.
- Ladle the soup into bowls.
- Top each serving with a spoonful of the cheese mixture.