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Layered Pasta Soup Recipe

Layered Pasta Soup Recipe

2.50 from 2 votes
A comforting and hearty layered pasta soup that brings the flavors of classic lasagna into a warm, brothy bowl. Tender pasta, seasoned ground beef, and rich tomato broth come together in this easy one-pot meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef 80/20 blend recommended
  • 1 cup lasagna noodles broken into bite-sized pieces
  • 1 can diced tomatoes 14.5 oz can, undrained
  • 4 cups beef broth low-sodium preferred
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 0.5 cup parmesan cheese grated
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper freshly ground

Method
 

Steps
  1. Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon, about 5–6 minutes. Drain excess fat if needed.
  2. Add minced garlic, oregano, basil, salt, and pepper. Stir and cook for 1 minute until fragrant.
  3. Pour in diced tomatoes (with juice) and beef broth. Stir to combine and bring to a boil.
  4. Add broken lasagna noodles and reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until noodles are tender.
  5. Stir in ricotta cheese until melted and well incorporated into the soup.
  6. Serve hot, topped with shredded mozzarella and grated parmesan. Let cheese melt slightly before enjoying.

Notes

For a vegetarian version, substitute ground beef with lentils or plant-based crumbles and use vegetable broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore creaminess.