Cook meat: In a large pot or Dutch oven, cook ground beef and onion over medium heat until browned. Drain excess fat. Stir in garlic and cook 1 minute more.
Build soup base: Add crushed tomatoes, diced tomatoes, broth, Italian seasoning, red pepper flakes, salt, and pepper. Stir and bring to a boil.
Add pasta: Stir in broken lasagna noodles. Reduce heat to a simmer and cook 15–20 minutes, until noodles are tender.
Cheese topping: In a small bowl, mix ricotta, mozzarella, and Parmesan until combined.
Serve: Ladle soup into bowls, top each with a scoop of the cheese mixture, and garnish with fresh basil or parsley.
Why This Recipe Works
All-in-one pot: No layering or baking—just simmer everything together for quick comfort.
Cheesy topping: The ricotta-mozzarella-Parmesan mix melts beautifully into the hot soup, giving true lasagna vibes.
Customizable: Works with beef, sausage, turkey, or even a vegetarian version with lentils or mushrooms.
Expert Tips
Break lasagna noodles into bite-sized pieces so they cook evenly in the broth.
Cook noodles directly in the soup for maximum flavor—but if making ahead, cook separately to prevent sogginess.
Stir spinach or zucchini in during the last 5 minutes for extra veggies.
Storage
Refrigerate leftovers up to 3 days. The noodles will soften, but flavors deepen.
For best texture, store soup and noodles separately if planning ahead.
Freeze without noodles for up to 2 months; add fresh pasta when reheating.
