Hearty Big Batch Beef and Zucchini Lasagna Soup

This hearty soup captures the rich, comforting flavors of classic lasagna in a fraction of the time. A big batch means you’ll have plenty for a family dinner plus leftovers for lunch the next day. Ground beef and zucchini simmer in a beefy tomato broth, then fresh lasagna noodles are added and cooked until al dente.

The finishing touch is a dollop of seasoned ricotta and shredded mozzarella that melts right into the soup, giving you that classic lasagna experience in every spoonful. It’s a one-pot wonder that’s sure to become a family favorite.

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Ingredients

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Fresh Lasagna NoodlesView ingredient guideLike ingredientDislike ingredient

3 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and dice onion into ½-inch pieces. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick quarter-moons. Cut lasagna noodles into 1-inch-thick strips; separate strips into individual pieces.
2. Heat a drizzle of oil in a large pot over medium-high heat. Add beef and onion; season with salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through, 6-8 minutes. Add zucchini, garlic powder and Italian Seasoning. Cook, stirring occasionally, until zucchini begins to soften, 2-3 minutes.
3. Add tomato paste and 1 tsp sugar to pot with beef mixture. Cook, stirring, until everything is evenly coated, 30-60 seconds. Add crushed tomatoes, stock concentrates and 4 cups water. Bring to a boil.
4. Add lasagna noodles and stir to combine. Cook, stirring frequently, until noodles are tender, 3-4 minutes. Taste and season with salt and pepper.
5. While soup cooks, in a medium bowl, combine ricotta, mozzarella and 2 tsp olive oil. Season with salt and pepper.
6. Serve soup family style or divide between bowls. Dollop with ricotta topping.

Recipe Tips

FAQ

Can I use dried lasagna noodles instead of fresh?

Yes, but you’ll need to adjust the cooking time. Break dried noodles into pieces and cook until tender, about 8-10 minutes, adding more water if needed.

Can I make this soup vegetarian?

Absolutely! Substitute the ground beef with plant-based crumbles or extra vegetables like mushrooms and bell peppers and use vegetable stock concentrate instead of beef.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to thin if necessary.