Hearty Beefy Lasagna Soup with Ricotta and Mozzarella

This hearty beefy lasagna soup captures all the rich, comforting flavors of classic lasagna without the fuss of layering and baking. It’s a one-pot wonder that simmers ground beef and zucchini in a savory tomato broth, then finishes with tender fresh lasagna noodles. The crowning touch is a dollop of seasoned ricotta and melted mozzarella that brings that iconic lasagna taste to every spoonful.

Perfect for busy weeknights, this soup comes together in about 35 minutes and makes generous portions-ideal for feeding a crowd or enjoying leftovers. Serve it family-style straight from the pot or divide into bowls for a cozy, satisfying meal.

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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

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 according to package directions until al dente, usually about 8-10 minutes.

How should I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some liquid, so add a splash of water or broth when reheating.

Can I freeze this soup?

Yes, but for best results, freeze the soup without the ricotta topping. Add fresh ricotta mixture after thawing and reheating.