Quick One-Pot Lasagna Soup (with Ground Beef) is my go-to when I want lasagna flavor without building layers.
This bowl gives you the same comfort, only faster and with less cleanup. It starts with ground beef for a hearty base. Onion, green bell pepper, and garlic add simple depth.
Italian seasoning and thyme bring that classic aroma you expect from a pan of baked pasta. Diced tomatoes and tomato sauce make a rich, red broth that holds everything together. Broken lasagna noodles soften as they cook and soak up the sauce.
Every spoonful tastes like the best part of the pan.
I keep the steps short and the ingredients familiar so this works on a busy night. Chicken broth thins the sauce to a soup that still eats like a meal.
A little brown sugar rounds the tomatoes and balances the tang. A sprinkle of Parmesan at the end gives a salty finish. Fresh basil or parsley brightens the bowl. If you want it creamier, a spoon of ricotta on top melts right in.
You can swap the noodles if needed, change the herbs to what you have, or use another broth. Leftovers thicken in the fridge—honestly, I kind of like it that way.
Why You’ll Love This Quick One-Pot Lasagna Soup
One Pot, Less Cleanup
Everything cooks in the same pot, so cleanup stays fast and simple.
Weeknight Friendly
About 40 minutes from start to finish, with familiar pantry items.
Classic Lasagna Taste
Tomatoes, herbs, noodles, and beef give you the comfort of lasagna in a bowl.
Flexible Ingredients
Swap noodles, adjust broth, or change herbs based on what’s on hand.
Great Leftovers
Thickens in the fridge and reheats well with a little extra broth.
Tips and Tricks
Noodles
Break noodles into similar sizes so they cook evenly. Stir a few times to prevent sticking.
Seasoning
Taste near the end before adding more salt; Parmesan will add saltiness.
Texture
If the soup thickens too much, add small splashes of broth until it reaches the consistency you like.
Creamy Finish
Stir in a spoon of ricotta per bowl for a richer, creamier texture.
Make-Ahead
Cook the base (through Step 9), cool, and refrigerate. Reheat and add noodles right before serving.
Ingredient Substitutions
Protein
Use lean ground turkey, chicken, or Italian chicken sausage in place of ground beef.
Broth
Swap low-sodium beef or vegetable broth for chicken broth.
Noodles
Use mafalda, rotini, or mini shells instead of broken lasagna noodles.
Cheese
Use Romano or Pecorino instead of Parmesan. Add ricotta for creaminess if desired.
Herbs
Replace thyme with dried basil or oregano. Use fresh basil at the end for brightness.
Serving Suggestions
Serve with garlic toast or warmed crusty bread for dipping.
Add a simple green salad with a light vinaigrette.
Quick One-Pot Lasagna Soup (with Ground Beef)
Ingredients
- 1 pound lean ground beef
- 1 medium onion chopped
- 1 small green bell pepper chopped
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1½ teaspoon italian seasoning
- 1 tablespoon brown sugar
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium chicken broth
- 1½ cups broken lasagna noodles (about 6 noodles)
- salt to taste
- ground black pepper to taste
- ¼ cup freshly grated Parmesan cheese for serving
Optional garnish: fresh basil or parsley leaves
Instructions
- Heat a large soup pot over medium-high heat.
- Add ground beef and cook until no longer pink, breaking it up as it browns.
- Drain excess fat if needed.
- Add onion and bell pepper.
- Sauté 3 to 4 minutes until softened.
- Add garlic, thyme, and Italian seasoning.
- Cook 1 minute until fragrant.
- Stir in brown sugar, diced tomatoes with juices, tomato sauce, and chicken broth.
- Bring to a gentle boil.
- Add broken lasagna noodles.
- Reduce heat to medium.
- Cook uncovered 10 to 12 minutes, stirring occasionally, until noodles are tender.
- Season with salt and black pepper to taste.
- Ladle soup into bowls. Top each serving with Parmesan. Garnish with basil or parsley if desired.
Notes
- Refrigerate in an airtight container for up to 4 days.
- The noodles will absorb liquid as the soup rests. Stir in broth while reheating to loosen.
- Reheat on the stove over medium heat, stirring occasionally, until hot.
- Freeze the soup without noodles for up to 2 months. Add freshly cooked noodles when serving.
Nutrition
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