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Cozy One-Pot Lasagna Soup with Easy Ricotta Dollop

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This cozy one-pot lasagna soup delivers all the rich, comforting flavors of classic lasagna without the fuss of layering and baking. With a savory tomato broth, tender pasta, and a creamy ricotta dollop, it’s a weeknight game-changer that comes together in about 40 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 preferred)
  • 1 pound Italian sausage (mild or spicy)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • ½ cup dry red wine (optional, or use extra broth)
  • 6 cups low-sodium chicken broth (or beef broth)
  • 1 can (28 ounces) crushed tomatoes (San Marzano preferred)
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted recommended)
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (adjust to taste)
  • Salt and black pepper to taste
  • 8 ounces dried lasagna noodles, broken into 2-inch pieces (or mafaldine, pappardelle, fusilli)
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese (plus more for serving)
  • 1 teaspoon lemon zest
  • ¼ teaspoon freshly grated nutmeg
  • 2 tablespoons chopped fresh parsley (or basil)
  • Fresh basil leaves, torn (for garnish)
  • Extra Parmesan cheese (for garnish)
  • Red pepper flakes (optional, for garnish)

Instructions

  1. Brown the meat: Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and Italian sausage, breaking it up with a wooden spoon. Cook until deeply browned (about 8-10 minutes). Use a slotted spoon to transfer meat to a plate, leaving rendered fat in the pot.
  2. Sauté aromatics: Reduce heat to medium. Add diced onion and cook until softened (about 4 minutes), scraping up browned bits. Add minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
  3. Deglaze the pot: Pour in red wine (or broth substitute) and scrape the bottom thoroughly. Let bubble and reduce by half (about 2 minutes).
  4. Build the broth: Add crushed tomatoes, diced tomatoes (with juices), chicken broth, balsamic vinegar, dried oregano, dried basil, and red pepper flakes. Stir, return browned meat to pot, and bring to a boil. Reduce heat to maintain a gentle simmer. Season with salt and pepper to taste.
  5. Cook the pasta: Add broken lasagna noodles to the simmering soup, stirring to submerge. Cook according to package directions for al dente (10-12 minutes), stirring occasionally.
  6. Make the ricotta dollop: In a small bowl, combine ricotta, grated Parmesan, lemon zest, nutmeg, and fresh parsley. Season with salt and pepper. Stir until smooth and creamy. Set aside at room temperature.
  7. Finish and serve: Remove pot from heat. Ladle soup into bowls, ensuring each gets a mix of broth, meat, and pasta. Top each with a generous dollop of ricotta mixture. Garnish with torn fresh basil, extra Parmesan, and red pepper flakes if desired. Serve immediately with crusty bread.

Notes

For best results, brown the meat deeply to build flavor. Toast the tomato paste with garlic for extra depth. Use full-fat ricotta for creaminess. If making ahead, cook pasta separately to avoid mushiness. Leftovers can be stored in the refrigerator for up to 4 days; the soup base freezes well for up to 3 months (without pasta).

Nutrition

Keywords: lasagna soup, one-pot soup, comfort food, Italian soup, easy dinner, weeknight meal, ricotta dollop

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