Go Back

One-Pot Lasagna Soup

A hearty one-pot soup with ground beef, tomatoes, pasta, and classic lasagna-inspired cheese toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the soup base
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes optional
  • 2 tablespoons tomato paste
  • 1 can crushed tomatoes 28 ounces
  • 1 can diced tomatoes 14.5 ounces
  • 4 cups low-sodium chicken broth or beef broth
For the pasta
  • 8 ounces bow-tie pasta or broken lasagna noodles
For serving
  • 1/2 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley or basil chopped

Equipment

  • 1 Dutch oven or large heavy soup pot
  • 1 Wooden spoon for breaking up the meat and stirring
  • 1 Knife for chopping onion and herbs
  • 1 Cutting board for prep
  • 1 Measuring cups and spoons for ingredients

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink.
  2. Add the diced onion and cook for 4 to 5 minutes, until softened. Stir in the garlic, salt, black pepper, Italian seasoning, and crushed red pepper flakes if using. Cook for about 30 seconds, until fragrant.
  3. Stir in the tomato paste and cook for 1 minute, until it darkens slightly.
  4. Pour in the crushed tomatoes, diced tomatoes, and broth. Stir well, scraping up any browned bits from the bottom of the pot, and bring to a gentle boil.
  5. Add the pasta and reduce the heat to a simmer. Cook, stirring occasionally, for 10 to 12 minutes, until the pasta is tender. Add a splash of extra broth if needed to loosen the soup.
  6. Taste and adjust seasoning if needed.
  7. Ladle into bowls and top each serving with ricotta, mozzarella, Parmesan, and chopped parsley or basil.

Notes

For the best texture, cook the pasta just until tender. If making ahead, store the pasta separately from the soup base when possible. Add extra broth when reheating if the soup thickens in the refrigerator.