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One-Pot Lasagna Soup with Ricotta: Easy 30-Minute Meal

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A quick and easy one-pot lasagna soup with ricotta that comes together in about 30 minutes. Perfect for feeding a crowd, this comforting soup has all the flavors of traditional lasagna without the fuss.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 or 85/15)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon salt (kosher preferred)
  • 1/2 teaspoon black pepper (freshly cracked)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 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, undrained (fire-roasted optional)
  • 1 tablespoon tomato paste
  • 8 ounces lasagna noodles, broken into 2-inch pieces (about 8–9 noodles)
  • 1 cup whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese (freshly shredded)
  • 1/2 cup grated Parmesan cheese (plus more for serving)
  • 2 tablespoons fresh basil, chopped (for garnish)
  • Fresh parsley, chopped (optional for garnish)

Instructions

  1. Heat the oil and brown the beef (5 minutes): Place your Dutch oven over medium-high heat and add the olive oil. Once it shimmers, add the ground beef. Break it up with your wooden spoon as it cooks. Let it get nice and brown, not just gray. This takes about 5 minutes.
  2. Sauté the aromatics (3 minutes): Add the diced onion to the pot with the browned beef. Cook for 2 minutes, stirring occasionally, until the onion starts to turn translucent. Add the minced garlic, salt, pepper, oregano, and red pepper flakes. Cook for another minute until the garlic is fragrant.
  3. Build the broth (2 minutes): Stir in the tomato paste and cook for about 30 seconds. Then pour in the crushed tomatoes, diced tomatoes with their juices, and chicken broth. Stir everything together, scraping the bottom of the pot to release any browned bits.
  4. Bring to a boil and add noodles (10-12 minutes): Turn the heat to high and bring the soup to a boil. Once it’s bubbling away, add the broken lasagna noodles. Stir them in so they’re fully submerged. Reduce the heat to medium-low and let it simmer, uncovered, for 10-12 minutes. Stir occasionally to prevent the noodles from sticking to the bottom. The noodles are done when they’re tender but still have a slight bite.
  5. Check the seasoning and adjust (1 minute): Taste the broth. Adjust salt, sugar to balance acidity, or more red pepper flakes for heat as needed.
  6. Remove from heat and add cheeses (2 minutes): Take the pot off the heat completely. Let it sit for about 30 seconds, then dollop the ricotta all over the surface. Gently stir it in until it’s mostly incorporated but you still see little white swirls. Then add the shredded mozzarella and grated Parmesan. Stir until the cheeses are melted and the soup looks creamy.
  7. Serve and garnish (1 minute): Ladle the soup into wide bowls. Top each serving with an extra dollop of ricotta if desired, a generous sprinkle of Parmesan, and a shower of fresh basil and parsley. Serve immediately with crusty bread for dipping.

Notes

For best results, use full-fat ricotta to prevent graininess. Add ricotta off the heat to avoid curdling. The soup tastes even better the next day as flavors meld. For a party, prepare through step 4 ahead of time, then finish with cheeses and garnishes before serving. Add a splash of broth when reheating leftovers as noodles absorb liquid.

Nutrition

Keywords: lasagna soup, one-pot meal, easy dinner, comfort food, Italian soup, 30-minute meal, ground beef recipe, ricotta soup

Find it online: https://junomeals.com/one-pot-lasagna-soup-with-ricotta-easy-30-minute-meal/