This one-pot lasagna soup is the cozy, pasta-forward comfort you crave on a busy weeknight. It layers browned beef, bright crushed tomatoes, Italian herbs, and short ridged pasta into a brothy, cheesy bowl that tastes like lasagna without the assembly — ready in about 30–35 minutes and easy to scale for a hungry family.
If you want to save or share this recipe from this site, please check our privacy policy.
Why you’ll love this dish
Lasagna in a bowl — but faster, lighter, and way less fuss. This soup keeps all the flavors you love from baked lasagna (ricotta, parmesan, tomato-meat sauce) while cutting the hands-on time and cleanup to nearly zero. It’s kid-friendly, budget-friendly, and forgiving: a great rescue recipe when you have limited time or just don’t want to assemble layers.
“A lasagna that cooks like a soup — my kids asked for seconds and the whole pot was gone.” — home cook review
Perfect occasions: weeknight dinners, casual potlucks, snowy evenings, or anytime you want lasagna flavor without spending an hour at the oven.
The cooking process explained
The method is straightforward: brown the meat, sweat aromatics, build the tomato-broth with herbs, add raw pasta to cook directly in the liquid, then finish with a rest so the pasta absorbs flavor. No pre-cooking the pasta, no draining, and only one pot to wash. Expect about 10 minutes to brown the beef, 5 minutes to get everything boiling, then pasta cooking time (see notes below) plus a 5-minute rest.
What you’ll need
- 1 tablespoon olive oil
- 1 lb ground beef (85/15 recommended for flavor and a little fat)
- 1/2 cup onion, minced
- 2 tablespoons garlic, minced (about 6 cloves)
- 28 oz crushed tomatoes (low- or no-sodium preferred)
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 4 cups low-sodium beef broth
- 2 cups water
- 2 cups reginetti pasta or broken lasagna noodles (about 5 oz)
- 1/4 cup ricotta cheese, for serving (optional)
- 1/4 cup grated Parmesan cheese, for serving (optional)
Notes and substitutions:
- Swap ground beef for ground turkey or Italian sausage for a flavor change. For vegetarian, use firm lentils or a plant-based crumbled meat substitute and vegetable broth.
- If you only have regular broth, reduce added salt later to taste.
- Reginetti (ridged) pasta holds sauce nicely; any short pasta works. If using pre-cooked leftover pasta, add it at the very end to warm (see FAQ).
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat for about 3 minutes.
- Add 1 lb ground beef. Cook 8–10 minutes, breaking it up, until nicely browned. Use a spoon to scrape any browned bits from the bottom — that adds flavor. If there’s excessive fat, drain a little, leaving some for flavor.
- Stir in 1/2 cup minced onion and 2 tablespoons minced garlic. Sauté 2–3 minutes until softened and fragrant. Don’t let the garlic burn.
- Add 28 oz crushed tomatoes, 1 bay leaf, 1 teaspoon dried basil, 1 teaspoon dried parsley, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Pour in 4 cups low-sodium beef broth and 2 cups water. Stir to combine. Cover and bring to a boil, stirring occasionally so nothing sticks.
- When boiling, add 2 cups reginetti pasta (or broken lasagna noodles). Stir, reduce heat to medium so the soup simmers gently. Cook uncovered for half the pasta box’s recommended time (for example, if box says 10 minutes, cook 5 minutes), stirring occasionally so pasta doesn’t clump.
- Remove pot from heat when pasta has reached that halfway mark. Let the soup sit uncovered for 5 minutes — the pasta will finish cooking and absorb broth.
- Discard the bay leaf. Taste and adjust seasoning (salt, pepper, or a pinch of sugar if tomatoes taste acidic). Ladle into bowls and top with a spoonful of ricotta and a sprinkle of grated Parmesan.
Quick safety note: ground beef should be cooked to an internal temperature of 160°F (71°C) before adding other ingredients.
Best ways to enjoy it
- Serve with crusty garlic bread or a simple green salad to round out the meal.
- Top each bowl with a dollop of ricotta, a shower of grated Parmesan, and some torn basil or chopped parsley for freshness.
- For a heartier plate, add steamed greens (spinach or kale) on top or fold them into the pot in the last minute of cooking.
- A crisp red wine (like Chianti) or an Italian lager pairs nicely when serving adults.
Storage and reheating tips
Cool to room temperature (no more than 2 hours) and store in airtight containers. Refrigerate for up to 3–4 days. To freeze: portion into freezer-safe containers and freeze up to 2 months; thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low, adding a splash of water or broth to loosen the soup if it’s thickened. Microwave in covered bowls, stirring halfway, until steaming hot.
If you need guidance on using site content or recipe reuse, please review our terms and conditions.
Food safety tip: when reheating, bring to at least 165°F (74°C) before serving.
Pro chef tips
- Use 85/15 ground beef for a good balance of flavor and manageable fat. Too-lean meat can be dry; too-fatty can make the soup greasy.
- Don’t over-stir the pasta as it cooks; gentle, occasional stirring prevents clumping without breaking pasta pieces.
- If your soup is too thin after the rest period, simmer uncovered a few minutes more; if too thick, stir in hot water or broth a little at a time.
- For deeper flavor, brown the beef in batches to promote better caramelization. Deglaze the pot with a splash of broth after browning to lift those browned bits.
- Reserve a little pasta cooking liquid (if you drain) to adjust consistency — its starch helps bind the broth.
Creative twists
- Meatball lasagna soup: brown small Italian meatballs in the pot first, then proceed with the recipe.
- Creamy version: stir in 1/2 cup heavy cream or mascarpone at the end for a richer finish.
- Vegetarian: replace beef with 1 cup dried green or brown lentils (simply add with the tomatoes and increase simmer time until tender) and use vegetable broth.
- Spicy arrabbiata: double the red pepper flakes and add a pinch of smoked paprika.
- Gluten-free: use a gluten-free short pasta and follow the same timing guidelines — check package for cooking times.
Common questions
Q: How long does this soup take from start to finish?
A: About 30–35 minutes total: 10 minutes to brown beef and soften aromatics, 10–15 minutes to bring to boil and cook pasta (half the package time on the stovetop, plus a 5-minute rest).
Q: Can I use cooked pasta instead of raw?
A: Yes — if using leftover cooked pasta, add it to warm soup at the very end and heat just until warmed through (1–2 minutes) to avoid mushy results.
Q: Can I freeze lasagna soup?
A: Yes. Freeze in airtight containers for up to 2 months. Note that pasta can absorb liquid and change texture after freezing; you may want to undercook pasta slightly before freezing or freeze soup without pasta and add fresh pasta when reheating.
Q: Is there a low-fat or vegetarian version?
A: Substitute ground turkey or plant-based crumbles and use low-sodium vegetable broth. Add mushrooms or lentils for texture and umami.
Q: How can I make the soup thicker and more lasagna-like?
A: Stir in a few spoonfuls of ricotta or a splash of cream. Simmer uncovered to reduce liquid, or mash some cooked pasta into the broth to naturally thicken it.
Q: Do I need to discard the bay leaf?
A: Yes — it’s for flavoring while cooking but is sharp and fibrous if left in a bowl. Remove before serving.
One-Pot Lasagna Soup
A cozy, pasta-forward lasagna soup, combining beef, crushed tomatoes, herbs, and pasta into a quick and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef (85/15 recommended)
- 1/2 cup onion, minced
- 2 tablespoons garlic, minced (about 6 cloves)
- 28 oz crushed tomatoes (low- or no-sodium preferred)
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups low-sodium beef broth
- 2 cups water
- 2 cups reginetti pasta or broken lasagna noodles (about 5 oz)
- 1/4 cup ricotta cheese, for serving (optional)
- 1/4 cup grated Parmesan cheese, for serving (optional)
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat for about 3 minutes.
- Add 1 lb ground beef and cook for 8-10 minutes, breaking it up until nicely browned.
- Stir in 1/2 cup minced onion and 2 tablespoons minced garlic; sauté for 2-3 minutes until softened.
- Add 28 oz crushed tomatoes, 1 bay leaf, 1 teaspoon dried basil, 1 teaspoon dried parsley, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using). Pour in 4 cups beef broth and 2 cups water. Stir and bring to a boil.
- Once boiling, add 2 cups reginetti pasta. Cook uncovered for half the pasta package’s recommended time, stirring occasionally.
- Remove from heat and let sit uncovered for 5 minutes.
- Discard the bay leaf, taste and adjust seasoning. Serve topped with a dollop of ricotta and a sprinkle of Parmesan.
Notes
For a vegetarian version, use lentils or crumbled plant-based meat and vegetable broth. Store leftovers in airtight containers for up to 3-4 days.