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One-Pot Lasagna Soup

A hearty tomato-based soup with ground beef, pasta, and a creamy ricotta mozzarella topping that brings all the comfort of lasagna to one pot.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian-American
Calories: 429
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 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 red pepper flakes
  • 2 tablespoons tomato paste
  • 28 ounces crushed tomatoes 1 can
  • 14.5 ounces diced tomatoes 1 can
  • 5 cups low-sodium beef broth
  • 8 ounces bow-tie pasta or broken lasagna noodles
For the cheese topping
  • 3/4 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped, plus more for garnish
Optional for serving
  • extra Parmesan
  • crusty bread
  • simple green salad

Equipment

  • 1 Large Dutch oven or heavy pot
  • 1 wooden spoon
  • 1 measuring cups
  • 1 measuring spoons
  • 1 Small mixing bowl for cheese topping

Method
 

Make the soup
  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the ground beef and cook, breaking it up, until mostly browned.
  2. 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, and cook for 30 seconds until fragrant.
  3. Stir in the tomato paste and cook for 1 minute, stirring to coat the meat mixture.
  4. Add the crushed tomatoes, diced tomatoes, and beef broth. Stir well and bring to a gentle boil.
  5. Add the pasta, reduce the heat to a simmer, and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and the soup has thickened slightly.
Make the cheese topping
  1. In a small bowl, mix the ricotta, mozzarella, Parmesan, and chopped parsley until combined.
Serve
  1. Taste the soup and adjust seasoning if needed. Add a splash of extra broth or water if you want a looser consistency.
  2. Ladle the hot soup into bowls and top each serving with a generous spoonful of the cheese mixture. Garnish with extra parsley or Parmesan if desired and serve immediately.

Notes

Cook the pasta just until tender to avoid it getting too soft. For make-ahead, prepare the soup base and cheese topping in advance, then cook the pasta before serving. Add extra broth when reheating if the soup thickens in the fridge.