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Cozy One-Pot Lasagna Soup with Ricotta Dollops

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This cozy one-pot lasagna soup captures all the cheesy, saucy, herby goodness of traditional lasagna but cuts the drama by about two hours. It’s a hug in a bowl, perfect for a quick and comforting weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound ground beef (85/15)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 8 lasagna noodles, broken into pieces
  • 1 cup whole-milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley (optional)
  • Fresh basil leaves (optional)

Instructions

  1. Heat the olive oil in your Dutch oven or large pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.
  2. Add the minced garlic and cook for 30 seconds, stirring constantly.
  3. Add the ground beef to the pot. Break it apart with your wooden spoon and cook for 6-8 minutes, until no longer pink. Let it brown a little.
  4. Season the meat with salt, black pepper, dried oregano, dried basil, and red pepper flakes (if using). Stir to combine and cook for 1 minute to toast the spices.
  5. Add the tomato paste and stir it into the meat mixture. Cook for 2 minutes, stirring frequently.
  6. Pour in the crushed tomatoes, chicken broth, and water. Stir everything together, scraping up any browned bits from the bottom of the pot.
  7. Bring the soup to a boil over high heat, then reduce the heat to medium-low and let it simmer for 15 minutes.
  8. Add the broken lasagna noodles to the pot. Stir well to make sure they’re submerged in the broth. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender but still have a slight bite (al dente).
  9. While the noodles cook, prepare the ricotta dollops. In a small bowl, combine the ricotta cheese, a pinch of salt, a crack of black pepper, and 1 tablespoon of the grated Parmesan. Stir gently.
  10. Remove the pot from the heat. Taste the soup and adjust seasonings if needed.
  11. Ladle the soup into bowls. Top each serving with a generous dollop of the ricotta mixture, a sprinkle of the remaining Parmesan cheese, and a garnish of fresh parsley or basil if desired.
  12. Serve immediately with crusty bread or a simple side salad.

Notes

For the ricotta dollops, mix the ricotta with a pinch of salt, a crack of black pepper, and a tablespoon of Parmesan for extra flavor. Don’t overcook the noodles; they continue to soften after removing from heat. If the soup thickens too much, add a splash of broth or water when reheating.

Nutrition

Keywords: lasagna soup, one-pot, comfort food, Italian soup, ricotta, ground beef, easy dinner

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