# Meaty Lasagna Soup > A cozy, deconstructed lasagna in soup form: rich tomato-beef broth studded with broken lasagna noodles and finished with melty mozzarella. Fast enough for weeknights but hearty and comforting enough for company. Canonical URL: https://www.topshelf.recipes/recipes/meaty-lasagna-soup ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: October 16, 2026 Last Updated: October 16, 2026 ## About This Recipe Think of Meaty Lasagna Soup as the most comforting parts of a lasagna—meat, tomato, pasta, melty cheese—streamlined into a single pot that comes together in under an hour. Browning the 80/20 beef until it renders a little fat gives the broth a beefy backbone while a minute of tomato paste caramelization adds depth you’d otherwise miss in a quick weeknight stew. Broken lasagna noodles emulate the broad pasta sheets of a traditional lasagna while capturing sauce in every ridged edge; when pushed just to tender (not falling apart), they give the soup a toothsome, satisfying texture. This version is engineered for balance and speed: canned crushed tomatoes and a short simmer retain bright tomato flavor, while Italian seasoning keeps the profile familiar without masking the beef. Finishing each bowl with shredded mozzarella—briefly melted by the hot soup or a quick pass under a broiler—gives you that gooey, indulgent finish that makes lasagna special. It’s perfect for busy families who want something cozy without hours in the kitchen, but it’s also easily dressed up for guests with fresh herbs, ricotta dollops, or a crisp green salad and good bread. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 35 minutes - Total Time: 50 minutes - Servings: 6 - Difficulty: Easy - Category: General ## Ingredients ### Brown the meat and soften aromatics - 1 lb ground beef (80/20) - 1 medium yellow onion, finely chopped - 3 cloves garlic, minced - 1 tsp salt ### Build the tomato broth - 28 oz crushed tomatoes (canned) - 2 tbsp tomato paste - 4 cups beef broth - 1 1/2 tsp dried Italian seasoning ### Cook the lasagna noodles in the soup - 8 oz broken lasagna noodles (dry) ### Finish and serve with cheese - 1 1/2 cups shredded mozzarella ## Instructions ### 1. Brown the meat and soften aromatics 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. Build the tomato broth 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. Cook the lasagna noodles in the soup 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. Finish and serve with cheese 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 489 kcal - Protein: 28.8 g - Carbohydrates: 43.4 g - Fat: 22.8 g - Saturated Fat: 9.9 g - Fiber: 4.2 g - Sugar: 8.8 g - Added Sugars: 0 g - Cholesterol: 76.1 mg - Sodium: 1415.5 mg - Potassium: 815.5 mg - Calcium: 206 mg - Iron: 3.5 mg ## Tips ### Render beef slowly Brown the ground beef over medium-high and let it cook long enough to render fat and develop browning; those browned bits are flavor gold for the broth. ### Toast tomato paste Cook the tomato paste a minute or two before adding liquids—this concentrates its sugars and removes any raw taste, deepening the overall sauce. ### Stir noodles frequently When you add broken lasagna noodles, stir every few minutes and scrape the pot bottom to prevent sticking and promote even cooking. ### Avoid overcooking pasta Pull the noodles when they’re tender but still slightly firm; they’ll continue to soften in the hot broth and won’t turn gummy. ### Finish with heat Let shredded mozzarella sit on hot soup for a couple minutes or briefly broil bowls (use ovenproof) to get that bubbly, stringy finish. ## Variations and Substitutions ### Vegetarian mushroom Replace beef with 16 ounces of finely chopped cremini or portobello mushrooms and a tablespoon of soy sauce for umami; sauté until deeply browned before proceeding. ### Italian sausage upgrade Swap ground beef for sweet or hot Italian sausage (remove casings) for a spicier, more herb-forward profile; brown and drain as directed. ### Gluten-free option Use broken gluten-free lasagna sheets or short GF pasta and shorten the cooking time, as some gluten-free pastas can turn mushy if simmered too long. ### Creamy ricotta finish Stir in spoonfuls of ricotta into each bowl or swirl 1/2 cup into the pot at the end for a silkier, lasagna-like creaminess. ## Notes This soup captures all the flavors of classic lasagna with less fuss—perfect for chilly nights or when you want lasagna without the baking. Top with extra cheese or fresh basil for a bright finish. ### Storage and Make-Ahead Store cooled soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over medium-low, adding 1/4 to 1/2 cup of broth or water per serving to loosen the pasta, or microwave in short bursts stirring between intervals. For longer storage, freeze the soup without cheese for up to 2 months and add fresh mozzarella when reheating; consider freezing the broth separately if you anticipate noodle texture loss. ### Serving Suggestions Serve with thick slices of garlic-rubbed, toasted bread or a warm, crusty baguette to mop up the tomato broth and melted cheese. Pair with a bright green salad (peppery arugula, shaved fennel, and a lemon vinaigrette) to cut the richness, and choose a medium-bodied red like Chianti or a Sangiovese for wine, or a crisp lager if you prefer beer. ## Frequently Asked Questions ### Can I use a leaner ground meat? Yes—ground turkey or 93/7 beef work fine, but you’ll lose some richness; compensate with a teaspoon of olive oil added when browning the meat and taste for seasoning. ### Will the noodles get soggy sitting in the soup? They will soften over time; to preserve texture, cook the noodles al dente or cook them separately and add to bowls when serving for leftovers. ### Can I make this in a slow cooker? Yes—brown the meat and sauté aromatics first, then combine everything in the slow cooker and add broken noodles in the last 30–45 minutes on high to avoid overcooking. ### Is it okay to use whole canned tomatoes instead of crushed? Crush whole tomatoes by hand or pulse them briefly in a blender before adding; this gives a similar texture but may need a bit more simmering to break down fully. ### How do I get a cheesy top like lasagna? Spoon soup into oven-safe bowls, top with mozzarella (and a sprinkle of parmesan), then place under a hot broiler for 1–2 minutes until bubbly and golden—watch closely to avoid burning. ## Related Recipes and Guides - [Oven Roasted Thanksgiving Turkey](https://www.topshelf.recipes/recipes/oven-roasted-thanksgiving-turkey) - [Goad Cheese and Chive Cream-Fried Eggs](https://www.topshelf.recipes/recipes/goad-cheese-chive-cream-fried) - [Molly Yeh Popcorn Salad](https://www.topshelf.recipes/recipes/molly-yeh-popcorn-salad) - [Jack Frost Mimosa](https://www.topshelf.recipes/recipes/jack-frost-mimosa) - [Authentic Mai Tai](https://www.topshelf.recipes/recipes/authentic-mai-tai) - [Viral Dr Pepper Butter](https://www.topshelf.recipes/recipes/viral-dr-pepper-butter) - [Gut-Healthy Recipe Roundup](https://www.topshelf.recipes/articles/gut-healthy-recipe-roundup) - [Fun Kid-Friendly Halloween Recipes](https://www.topshelf.recipes/articles/fun-kid-friendly-halloween-recipes) - [Thanksgiving on a Budget](https://www.topshelf.recipes/articles/thanksgiving-on-a-budget)