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Kid-Approved Lasagna Soup: Easy 30-Minute Dinner

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A quick and easy lasagna soup that comes together in about 30 minutes, featuring all the classic flavors of lasagna without the layering or oven time. Perfect for busy weeknights and picky eaters.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups low-sodium chicken or beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8 ounces lasagna noodles, broken into 1-inch pieces (about 6–7 sheets)
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried Italian seasoning)
  • Pinch of salt and black pepper
  • Optional: ¼ cup shredded mozzarella
  • Fresh basil leaves, torn (for garnish)
  • Extra grated Parmesan (for garnish)
  • Crushed red pepper flakes (for garnish)

Instructions

  1. Brown the beef: Heat your pot over medium-high heat and add the ground beef. Break it up with your spoon as it cooks—you want small, bite-sized pieces, not giant chunks. Cook until no longer pink, about 5-6 minutes. If there’s a lot of fat, spoon most of it out, leaving about a tablespoon for flavor.
  2. Sauté the aromatics: Add the diced onion to the pot with the beef. Cook for 3-4 minutes until it starts to soften and turn translucent. Add the minced garlic and cook for another 30 seconds—just until fragrant.
  3. Build the flavor base: Stir in the tomato paste and let it cook for 1-2 minutes, stirring constantly. This step deepens the flavor and removes the raw taste.
  4. Add the liquids and seasonings: Pour in the crushed tomatoes and broth. Add the dried oregano, dried basil, red pepper flakes (if using), and a generous pinch of salt and pepper. Stir everything together, scraping the bottom of the pot to release any browned bits.
  5. Bring to a boil, then simmer: Turn the heat to high and bring the soup to a boil. Once it’s bubbling, reduce the heat to medium-low so it’s at a gentle simmer. Let it cook for 10 minutes, stirring occasionally.
  6. Cook the noodles: Add the broken lasagna noodles to the simmering soup. Stir well to make sure they’re submerged. Cook for 10-12 minutes, stirring every few minutes to prevent sticking. The noodles should be tender but still have a slight bite—al dente.
  7. Make the ricotta dollop: While the noodles cook, mix together the ricotta, Parmesan, parsley (or Italian seasoning), and a pinch of salt and pepper in a small bowl. If you’re adding mozzarella, stir it in now. The mixture should be creamy and spreadable—if it seems too thick, add a teaspoon of milk.
  8. Taste and adjust: Before serving, taste the soup and adjust the seasoning. You might want more salt, a pinch more oregano, or an extra crack of black pepper.
  9. Serve with the dollop: Ladle the soup into bowls. Drop a generous spoonful of the ricotta mixture right in the center of each bowl. Garnish with fresh basil and extra Parmesan if desired.

Notes

The soup will thicken as it sits because the noodles continue to absorb liquid. If making ahead or for leftovers, add an extra ½ cup of broth when reheating. For freezing, undercook the noodles slightly (about 8 minutes) or freeze the soup base without noodles and add freshly cooked noodles when reheating. The ricotta dollop is best added fresh.

Nutrition

Keywords: lasagna soup, easy dinner, 30-minute meal, kid-friendly, comfort food, ground beef, ricotta, weeknight dinner

Find it online: https://spoonluma.com/kid-approved-lasagna-soup-easy-30-minute-dinner/