One-Pot Lasagna Soup (Print Format)
Beef, pasta, tomato broth, and cheese come together in a cozy, simple one-pot dinner packed with Italian flavor.
# Ingredients:
→ For the Soup
01 -
1 pound lean ground beef
02 -
1 tablespoon olive oil, if needed
03 -
1 medium yellow onion, diced
04 -
4 cloves garlic, minced
05 -
2 tablespoons tomato paste
06 -
1 can (28 ounces) crushed tomatoes
07 -
1 can (14.5 ounces) diced tomatoes
08 -
5 cups low-sodium beef broth
09 -
1 teaspoon Italian seasoning
10 -
1 teaspoon dried basil
11 -
1 teaspoon dried oregano
12 -
½ teaspoon smoked paprika
13 -
½ teaspoon salt
14 -
¼ teaspoon black pepper
15 -
¼ teaspoon crushed red pepper flakes, optional
16 -
8–10 lasagna noodles, broken into pieces
→ Three-Cheese Topping
17 -
1 cup ricotta cheese
18 -
1 cup shredded mozzarella
19 -
½ cup freshly grated Parmesan
20 -
2 tablespoons chopped fresh parsley or basil
21 -
¼ teaspoon Italian seasoning
→ Optional Garnish
22 -
Fresh basil
23 -
Extra Parmesan
24 -
Red pepper flakes
25 -
Freshly cracked black pepper
# Steps:
01 -
Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and diced onion. Cook for approximately 6–8 minutes, breaking the meat into small pieces until beef is browned, onion is soft, and no pink remains. Drain excess grease if necessary.
02 -
Add the minced garlic and cook for approximately 30 seconds. Stir in the tomato paste and cook for another 1–2 minutes to deepen its flavor.
03 -
Pour in crushed tomatoes, diced tomatoes, and beef broth. Add Italian seasoning, dried basil, oregano, smoked paprika, salt, black pepper, and optional red pepper flakes. Stir everything together and bring the soup to a gentle boil.
04 -
Break the lasagna noodles into pieces about 1½–2 inches wide. Add them directly to the soup, reduce heat to a steady simmer, and cook for approximately 10–12 minutes, stirring occasionally until the pasta is al dente.
05 -
If the soup becomes too thick as the noodles cook, add ½ cup beef broth or water at a time until your preferred consistency is reached.
06 -
While the soup cooks, mix together ricotta, mozzarella, Parmesan, fresh parsley or basil, and Italian seasoning until creamy.
07 -
Ladle the soup into bowls. Top each bowl with a generous spoonful of the ricotta mixture. Optionally garnish with fresh basil, extra Parmesan, and red pepper flakes. Serve hot.
# Tips:
01 -
Brown the beef properly to develop a rich flavor. Cook the tomato paste briefly to reduce its raw taste.
02 -
Adding broken lasagna noodles directly to the soup simplifies preparation and cleanup.
03 -
The soup thickens as it cools, so keep extra broth nearby for adjustments.