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One-Pot Lasagna Soup

A hearty tomato-based soup with ground beef, pasta, and cheesy lasagna-inspired toppings, all made in one pot.
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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 Large pot or Dutch oven
  • 1 wooden spoon
  • 1 Chef's knife
  • 1 Cutting board
  • 1 measuring cups and spoons

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 Italian seasoning
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons tomato paste
  • 28 ounces crushed tomatoes 1 can
  • 14.5 ounces diced tomatoes 1 can
  • 4 cups low-sodium beef broth

For the Pasta

  • 8 ounces bow-tie pasta or broken lasagna noodles
  • 1 to 2 cups water or extra broth as needed

For Serving

  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup ricotta cheese optional
  • 2 tablespoons fresh parsley or basil chopped

Instructions
 

Cook the Soup

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and mostly cooked through.
  • Add the diced onion and cook for 4 to 5 minutes, until softened. Stir in the garlic, salt, black pepper, Italian seasoning, and red pepper flakes if using, and cook for 30 seconds.
  • Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, diced tomatoes, and beef broth, then stir well.
  • Bring the soup to a gentle boil, then reduce the heat and simmer for 15 minutes.
  • Add the pasta and simmer, stirring occasionally, until tender, about 10 to 12 minutes. Add water or extra broth as needed if the soup becomes too thick.

Serve

  • Taste and adjust the seasoning if needed. Ladle into bowls and top with mozzarella, Parmesan, ricotta if using, and chopped parsley or basil.

Notes

Cook the pasta just until tender to avoid mushy leftovers. For make-ahead, prepare the soup base in advance and add the pasta when reheating. If storing leftovers, add a splash of broth or water before reheating because the pasta will absorb liquid.