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Cozy One-Pot Lasagna Soup with Creamy Ricotta

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This cozy one-pot lasagna soup with creamy ricotta dollops is all the soul of classic lasagna—rich tomato broth, tender pasta, and herby meat—but comes together in one pot in about 40 minutes. No layering, no waiting, just pure comfort.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 8 ounces dried lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until nicely browned, about 6 to 8 minutes. Drain excess fat if desired, leaving about 1 tablespoon for flavor.
  2. Add the diced onion and cook for 3 to 4 minutes until soft and translucent. Stir occasionally, scraping up any brown bits from the bottom.
  3. Add the minced garlic, dried oregano, dried basil, red pepper flakes (if using), and a generous pinch of salt and pepper. Cook for 1 minute until fragrant.
  4. Stir in the tomato paste and cook for 1 minute, stirring constantly. Pour in the crushed tomatoes and chicken broth, add the bay leaf, and stir. Bring to a boil, then reduce heat to medium-low for a gentle simmer.
  5. Add the broken lasagna noodles, stirring to submerge. Simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender but still al dente. Start checking at 10 minutes.
  6. While the soup simmers, make the ricotta dollops: In a small bowl, combine the ricotta, grated Parmesan, chopped parsley, salt, pepper, and a pinch of nutmeg. Stir until smooth and creamy. Set aside at room temperature.
  7. Once the pasta is tender, remove the bay leaf and discard. Taste and adjust salt and pepper. If too thick, add a splash of broth or water; if too thin, simmer uncovered for a few more minutes.
  8. Ladle the soup into bowls. Top each bowl with a generous dollop (about 2 to 3 tablespoons) of the ricotta mixture. Sprinkle with extra Parmesan and fresh parsley or basil. Serve immediately.

Notes

Don’t stir the ricotta dollops into the soup right away; let people do that themselves at the table. For best results, use full-fat ricotta and let it come to room temperature before mixing. If making ahead, cook pasta separately and add when serving to avoid mushiness.

Nutrition

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

Find it online: https://tablemira.com/cozy-one-pot-lasagna-soup-with-creamy-ricotta/