The first thing you notice is the beef browning in the pot while the onion waits nearby. Once the tomatoes and broth go in, the kitchen smells like a slow-simmered lasagna, but dinner doesn’t depend on layering noodles or heating the oven. That’s the appeal of this lasagna soup with ricotta and mozzarella: it brings those familiar tomato, beef, and cheese flavors to the table in a bowl.
I like how the cheese topping gives each serving a creamy finish without making the whole pot heavy. The ricotta stays soft, the mozzarella adds a little stretch, and Parmesan brings a savory edge. Broken lasagna noodles make the soup easy to eat with a spoon, and the finished bowls have plenty of tomato-rich broth around every bite.
Kitchen Note
Mix the three cheeses in a bowl while the noodles simmer, then keep that mixture out of the pot. A spoonful on each hot serving turns creamy at the edges but stays distinct instead of disappearing into the broth.
Save this lasagna soup with ricotta and mozzarella for a cozy bowl of tomato-rich broth, tender noodles, and a creamy cheese topping.
Why Lasagna Noodles Change the Soup as They Cook
The noodles do more here than make the soup filling. As they simmer directly in the tomato-and-beef broth, they release starch that gives the liquid a little body. The result is closer to the saucy middle of a lasagna than a thin bowl of pasta in broth, and the noodles take on the flavor of the soup as they cook.
That same starch means the texture keeps changing after the pot comes off the heat. Bite-size pieces are easier to eat from a spoon, but they also soak up liquid as they rest. I aim for noodles that are just tender, not soft, and bring the soup to the table soon after they’re ready. Stirring occasionally helps keep the pieces from sticking together or catching on the bottom of the pot.
The cheese belongs on the finished bowls rather than stirred through the whole pot. That way you get a creamy spoonful alongside the tomato broth, and each person can choose how much topping to mix in.
What Gives This Broth Its Lasagna-Like Depth
- Ground beef — The 85% lean beef gives the broth a meaty foundation without leaving as much fat as a fattier grind. Fresh beef browns more readily than meat that’s still cold and clumped together; break it into small pieces as it cooks.
- Yellow onion and garlic — Onion softens into the base and brings gentle sweetness, while garlic adds a sharper savory note. Dice the onion evenly so the pieces soften at the same pace, and mince the garlic finely enough to distribute through the pot.
- Tomato paste and crushed tomatoes — Tomato paste concentrates the tomato flavor before the liquid goes in; crushed tomatoes provide the body and texture of the finished broth. A can of good-quality crushed tomatoes is a practical choice here, since the other ingredients build the flavor around it.
- Low-sodium beef broth — It reinforces the beef in the soup while leaving room for the measured kosher salt. Broths vary by brand, so low-sodium gives you more control over the final seasoning.
- Lasagna noodles — Regular lasagna noodles break into broad, sturdy pieces that make each spoonful feel like a bite of lasagna. Snap them into pieces small enough to fit comfortably in a bowl; very long strips are awkward to eat.
- Ricotta, mozzarella, and Parmesan — Whole-milk ricotta makes the topping soft and creamy, mozzarella brings mild stretch, and Parmesan adds a more concentrated savory taste. Freshly grated Parmesan melts into the mixture more smoothly, though pre-grated Parmesan works when convenience matters.
Build the Beef-Tomato Base Before the Noodles Go In
Brown the Beef in the Pot
Heat the olive oil in a 6-quart pot over medium heat, then add the ground beef. Break it into small pieces as it cooks for 6 to 8 minutes, until browned and cooked to 160°F. If there’s a noticeable pool of excess fat, drain it before moving on; leaving too much behind can make the broth greasy.
Soften the Onion and Wake Up the Tomato Paste
Add the diced onion to the beef and cook for 4 to 5 minutes, stirring occasionally, until it softens. Stir in the minced garlic and tomato paste and cook for 1 minute. Keep stirring during this short stage so the garlic doesn’t scorch on the bottom of the pot. The tomato paste should coat the beef and onion before the broth goes in.
Bring the Tomato Broth to a Boil
Add the crushed tomatoes, beef broth, Italian seasoning, kosher salt, and black pepper. Turn the heat to high and bring the soup to a boil, giving it a stir so the browned bits and tomato paste are worked into the liquid. The broth should look evenly red rather than streaky with concentrated paste. Stay nearby as it heats so you can stir in the noodles as soon as it boils.
Simmer the Noodles and Finish Each Bowl
Stir in the broken lasagna noodles, then lower the heat to maintain a steady simmer. Cook for 10 to 12 minutes, stirring occasionally, until the noodles are al dente; they should be tender with a slight bite, not falling apart. While they simmer, stir together the ricotta, mozzarella, and Parmesan in a small bowl. Ladle the hot soup into bowls and finish each serving with a spoonful of the cheese mixture.
Smart Swaps for a Different Bowl of Lasagna Soup
Make It Gluten-Free Without Soft Noodles
Use gluten-free lasagna noodles in place of wheat noodles. Cook them separately according to their package directions, then add them to bowls before ladling in the soup; gluten-free noodles can soften quickly when left to simmer in the pot.
Use Ground Turkey for a Milder Bowl
Swap the ground beef for the same amount of ground turkey and cook it to 165°F. Turkey makes the broth taste a little lighter and less beef-forward; because it can be lean, watch the pot as it browns and avoid letting the meat dry out.
Make the Topping More Ricotta-Forward
For a softer topping with less stretch, use 1 1/2 cups ricotta and 1/2 cup mozzarella, keeping the Parmesan the same. The cheese will taste creamier and less elastic, while still adding a savory finish to each bowl.
Storage and Reheating
- Refrigerator: Store cooled leftovers in an airtight container for 3 to 4 days. The noodles will continue to absorb broth and become softer.
- Freezer: Freeze the soup in an airtight container for up to 2 to 3 months. The beef and broth freeze well, though the cooked noodles will be softer after thawing.
- Reheating: Warm leftovers gently on the stovetop, stirring occasionally, until steaming. Add a splash of beef broth if the noodles have absorbed more liquid; high heat can make them break apart.
Questions That Come Up With Lasagna Soup
Lasagna Soup With Ricotta And Mozzarella
Ingredients
Method
- Heat the olive oil in a 6-quart pot over medium heat.
- Add the ground beef and cook for 6 to 8 minutes, breaking it into small pieces, until browned and cooked to 160°F.
- Drain excess fat if needed.
- Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the garlic and tomato paste and cook for 1 minute.
- Add the crushed tomatoes, beef broth, Italian seasoning, salt, and pepper.
- Bring the soup to a boil over high heat.
- Stir in the broken noodles.
- Reduce the heat to maintain a steady simmer.
- Cook for 10 to 12 minutes, stirring occasionally, until the noodles are al dente.
- While the soup simmers, stir together the ricotta, mozzarella, and Parmesan in a small bowl.
- Ladle the hot soup into bowls.
- Top each serving with a spoonful of the cheese mixture.
