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
Scale
- 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.