Big Batch Beefy Lasagna Soup
2x the delicious portions!
- Eggs
- Wheat
- Milk
We’re channeling rich, comforting lasagna vibes into a hearty big batch soup for all the flavor without the fuss! You’ll simmer ground beef and zucchini in a beefy tomato broth, then add in fresh lasagna noodles and cook until al dente. Top with a dollop of seasoned ricotta and shredded mozzarella that melts right in for that classic lasagna flavor! This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Ingredients
1 unit
Onion
2 unit
Zucchini
10 ounce
Fresh Lasagna Noodles
(Contains: Eggs, Wheat)
20 ounce
Ground Beef
2 teaspoon
Garlic Powder
1 tablespoon
Italian Seasoning
1 unit
Tomato Paste
13.76 ounce
Crushed Tomatoes
3 unit
Beef Stock Concentrate
4 ounce
Ricotta Cheese
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 teaspoon
Sugar
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and dice onion into 1⁄2-inch pieces. Trim and quarter zucchini lengthwise; cut crosswise into 1⁄2-inch- thick quarter-moons. Cut lasagna noodles into 1-inch-thick strips; separate strips into individual pieces.
• 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 (8-10 minutes for 8 servings). • Add zucchini, garlic powder, and Italian Seasoning. Cook, stirring occasionally, until zucchini begins to soften, 2-3 minutes.
• Add tomato paste and 1 tsp sugar (2 tsp for 8 servings) to pot with beef mixture. Cook, stirring, until everything is evenly coated, 30-60 seconds. • Add crushed tomatoes, stock concentrates, and 4 cups water (7 1⁄2 cups for 8). Bring to a boil.
• Add lasagna noodles and stir to combine. Cook, stirring frequently, until noodles are tender, 3-4 minutes. • Taste and season with salt and pepper.
• While soup cooks, in a medium bowl, combine ricotta, mozzarella, and 2 tsp olive oil (4 tsp for 8 servings). Season with salt and pepper.
• Serve soup family style, or divide between bowls. Dollop with ricotta topping.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many loved the authentic lasagna taste, though some found it bland and needed extra Italian seasoning or garlic.
- Ease of prep: Super easy one-pot meal with simple preparation, though separating lasagna noodles can be time-consuming and challenging.
- Suggestions: Separate noodles completely before adding to prevent clumping; consider using less water for a thicker consistency.
- Leftovers: Great for meal prep and freezing, but noodles absorb liquid and become mushy when reheated.
- Portions: Truly big batch — many got 6-8 servings and some found it overwhelming for smaller families.
Reviews from our home cooks
Big batch? You weren't kidding! Three of us got two meals each plus two of us also got smaller lunches. So EIGHT meals? This was a seriously HUGE batch of lasagna soup, and it was oh, so good!
The fresh noodles, the riccotta/mozza dollops, the one pot clean up and the extra night servings all made this a winner. We have a lasagna soup recipe but this was better! Thanks!
This was the easiest lasagna soup that I have seen. Tasty, easy, generous servings and warms up well.
This was easy to make and delicious. I added Bush's kidney and chilli beans which added to the big batch. Great recipe!
So good. The family declared this is the only way to eat lasagna. Added some red pepper flakes as it needed a little kick. Definitely will order when offered again. Suggests offering the option to 2x the ricotta and parm too.
This would have been 4 stars. The flavors were excellent. Very lasagna like. The fresh pasta, however, was a nightmare. I carefully separated each piece of noodle, and dropped them in a little at a time, but they all stuck together in the soup and turned into a mushy, sticky, ball of cooked pasta dough. Dry noodles would be a better choice for soup.
Extremely delicious! The directions could be more clear, however wasn't sure if I was supposed to double the ingredients because it was a big batch recipe. Warming up the dish proved to be not as nearly as delicious. When I make it again, I will only make a portion enough for one meal and save the rest ingredients for the next time.
Super large batch! I'd suggest not adding all noodles unless you are serving a huge crowd. They will soak up all the liquid before leftovers. Maybe separate the soup into 2 batches before adding noodles - 1 batches with noodles for dinner and 2nd without for freezing/storing.
This recipe was easy to make and took no time at all! I love traditional lasagna but it is so time consuming to prepare, this recipe is a great alternative. Delicious and easy!
I love this soup! I think it's a great base, but in my book it needs more! More herbs, more garlic, and maybe some lemon rind. I love it. Buy it to save in my freezer as I cook for one, and this is enough for six or more.
