Meaty Lasagna Soup

How to Make Meaty Lasagna Soup

1. 1

   Step 1: Brown the meat and soften aromatics

   Active 12 min

   In a large Dutch oven or heavy pot over medium-high heat, add the ground beef and break it up with a spoon. Cook until browned and most of the fat has rendered, about 8–10 minutes; drain off excess fat if there's a lot, leaving a thin coating. Add the yellow onion and cook until softened, about 3 minutes, then stir in the garlic and salt and cook 30 seconds until fragrant.

   For this step

   • 1 lbground beef (80/20)
   • 1 mediumyellow onion, finely chopped
   • 3 clovesgarlic, minced
   • 1 tspsalt
   
2. 2

   Step 2: Build the tomato broth

   Active 6 min · Passive 15 min

   Stir in the tomato paste and cook 1 minute to deepen the flavor. Add the crushed tomatoes, beef broth and dried Italian seasoning; scrape up any browned bits from the pot. Bring the mixture to a gentle simmer, then reduce the heat and simmer uncovered for 10–15 minutes to blend flavors.

   For this step

   • 28 ozcrushed tomatoes (canned)
   • 2 tbsptomato paste
   • 4 cupsbeef broth
   • 1 1/2 tspdried Italian seasoning
   
3. 3

   Step 3: Cook the lasagna noodles in the soup

   Active 4 min · Passive 12 min

   Add the broken lasagna noodles to the simmering soup and stir to prevent sticking. Continue simmering until the noodles are tender but not mushy, about 10–12 minutes, stirring occasionally so the noodles cook evenly.

   For this step

   • 8 ozbroken lasagna noodles (dry)
   
4. 4

   Step 4: Finish and serve with cheese

   Active 3 min · Passive 2 min

   Taste and adjust seasoning with additional salt if needed. Ladle the Meaty Lasagna Soup into bowls and sprinkle each serving with shredded mozzarella; let sit 2 minutes so the cheese melts, or place bowls briefly under a broiler-safe salamander if desired. Serve hot.

   For this step

   • 1 1/2 cupsshredded mozzarella
   

1. In a large Dutch oven or heavy pot over medium-high heat, add the ground beef and break it up with a spoon. Cook until browned and most of the fat has rendered, about 8–10 minutes; drain off excess fat if there's a lot, leaving a thin coating. Add the yellow onion and cook until softened, about 3 minutes, then stir in the garlic and salt and cook 30 seconds until fragrant.
2. Stir in the tomato paste and cook 1 minute to deepen the flavor. Add the crushed tomatoes, beef broth and dried Italian seasoning; scrape up any browned bits from the pot. Bring the mixture to a gentle simmer, then reduce the heat and simmer uncovered for 10–15 minutes to blend flavors.
3. Add the broken lasagna noodles to the simmering soup and stir to prevent sticking. Continue simmering until the noodles are tender but not mushy, about 10–12 minutes, stirring occasionally so the noodles cook evenly.
4. Taste and adjust seasoning with additional salt if needed. Ladle the Meaty Lasagna Soup into bowls and sprinkle each serving with shredded mozzarella; let sit 2 minutes so the cheese melts, or place bowls briefly under a broiler-safe salamander if desired. Serve hot.