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One-Pot Lasagna Soup

A cozy, hearty tomato-based soup with ground beef, pasta, and a creamy cheese topping inspired by classic lasagna.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Soup
Cuisine Italian-American
Servings 6 servings
Calories 420 kcal

Equipment

  • 1 Dutch oven or large soup pot for cooking the soup
  • 1 wooden spoon for browning and stirring
  • 1 small mixing bowl for the cheese topping

Ingredients
  

For the soup base

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 28 ounces crushed tomatoes 1 can
  • 14.5 ounces diced tomatoes 1 can
  • 4 cups low-sodium beef broth
  • 2 cups water

For the pasta and cheese finish

  • 8 ounces bow-tie pasta or broken lasagna noodles
  • 3/4 cup ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated
  • 2 tablespoons fresh parsley or basil chopped

Instructions
 

Make the soup

  • Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the ground beef and cook, breaking it up, until browned and mostly cooked through.
  • Add the diced onion and cook for 4 to 5 minutes until softened. Stir in the garlic and tomato paste and cook for 1 minute, until fragrant.
  • Add the oregano, basil, salt, black pepper, and red pepper flakes if using. Pour in the crushed tomatoes, diced tomatoes, beef broth, and water. Stir well to combine.
  • Bring the soup to a gentle boil, then reduce the heat and simmer for 15 minutes so the flavors meld and the broth thickens slightly.
  • Add the pasta and continue simmering, stirring occasionally, for 10 to 12 minutes or until the pasta is tender.

Finish and serve

  • In a small bowl, stir together the ricotta, mozzarella, and Parmesan.
  • Taste the soup and adjust the seasoning if needed.
  • Ladle the hot soup into bowls and top each serving with the cheese mixture. Sprinkle with chopped fresh parsley or basil and serve immediately.

Notes

For the best texture, cook the pasta just until tender and serve soon after. If making ahead, prepare the soup base in advance and cook the pasta when reheating. For leftovers, add a splash of broth or water before warming because the pasta will absorb liquid.