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Easy One-Pot Lasagna Soup with Creamy Ricotta

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This one-pot lasagna soup delivers all the rich, meaty, cheesy goodness of traditional lasagna without the fuss. It comes together in under an hour with simple ingredients, and creamy ricotta dollops make it feel restaurant-quality.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth
  • 2 teaspoons dried Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 8 to 10 lasagna noodles, broken into bite-sized pieces
  • Fresh basil or parsley, for garnish
  • For the Ricotta Dollops:
  • 1 cup whole milk ricotta
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • Pinch of salt and black pepper

Instructions

  1. Brown the Beef: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 1 pound ground beef and cook, undisturbed, for 4 minutes to form a crust. Stir and continue cooking until fully browned, about 3-4 more minutes. Transfer beef to a plate; leave rendered fat in the pot.
  2. Sauté the Aromatics: Reduce heat to medium. Add diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Build the Broth: Pour in crushed tomatoes and chicken broth. Add Italian seasoning, red pepper flakes (if using), and 1/2 teaspoon salt. Stir, scraping up browned bits. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
  4. Cook the Noodles: Break lasagna noodles into 1-inch pieces and add to the simmering broth. Stir to submerge. Return browned beef to the pot. Cover and simmer for 12-15 minutes, stirring halfway, until noodles are tender but al dente.
  5. Make the Ricotta Dollops: In a small bowl, combine ricotta, egg, Parmesan, and a pinch of salt and pepper. Stir with a fork until smooth. Set aside at room temperature.
  6. Finish the Soup: Taste broth and adjust seasoning. If too thick, add a splash of broth or water; if too thin, simmer uncovered a few more minutes.
  7. Serve: Ladle soup into bowls. Drop generous dollops of ricotta mixture into the center of each bowl. Garnish with fresh basil or parsley and extra Parmesan. Serve immediately.

Notes

For best results, let ricotta come to room temperature before mixing. Do not skip the egg in the ricotta mixture—it helps the dollops hold their shape. The soup thickens as it sits; add extra broth when reheating leftovers. For freezing, freeze the soup base without noodles and add fresh noodles when reheating.

Nutrition

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

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