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Cozy Lasagna Soup with Creamy Ricotta – Best One Pot Recipe

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This cozy lasagna soup delivers everything you love about classic lasagna without the layering, the boiling, or the hour of baking time. It is comfort food reimagined—simpler, faster, but with the same soul-soothing satisfaction that makes lasagna a family favorite.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes (San Marzano preferred)
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred)
  • 2 tablespoons tomato paste
  • 8 ounces lasagna noodles, broken into pieces (about 8–9 sheets)
  • 1 bay leaf
  • 1 teaspoon sugar
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 small clove garlic, minced (optional)
  • ½ cup shredded mozzarella cheese
  • Fresh basil leaves for garnish
  • Extra grated Parmesan for garnish

Instructions

  1. Brown the meat: Heat the olive oil in your Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with your spoon, until it is browned and no longer pink, about 6-8 minutes. Use a slotted spoon to transfer the beef to a plate, leaving about 1 tablespoon of drippings in the pot.
  2. Sauté the aromatics: Reduce the heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until it is soft and translucent, about 4-5 minutes. Scrape up any browned bits from the bottom as you stir. Add the minced garlic, oregano, basil, and red pepper flakes, and cook for another 30 seconds until fragrant.
  3. Build the broth: Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. Pour in the crushed tomatoes, diced tomatoes with their juices, chicken broth, bay leaf, and sugar. Stir everything together and bring it to a boil. Return the browned beef to the pot.
  4. Cook the pasta: Once the soup is boiling, add the broken lasagna noodles. Stir well to make sure they are submerged. Reduce the heat to a gentle simmer and cook, stirring occasionally, until the noodles are tender but still have a little bite, about 10-12 minutes. Remove the bay leaf and discard it.
  5. Make the ricotta dollops: While the pasta cooks, combine the ricotta, Parmesan, basil, parsley, salt, pepper, and minced garlic in a small bowl. Stir until everything is well combined. Cover and set aside at room temperature.
  6. Finish and serve: Taste the soup and adjust salt and pepper as needed. Ladle the hot soup into bowls. Drop a generous dollop of the ricotta mixture in the center of each bowl—about 2-3 tablespoons per serving. Sprinkle with shredded mozzarella and a few fresh basil leaves. Add an extra shower of Parmesan if desired.

Notes

Don’t overcook the pasta; cook until just al dente as it will continue to soften in the hot broth. Toast the tomato paste for 1-2 minutes to deepen flavor. Take ricotta out of fridge 15 minutes before mixing for smoother dollops. For make-ahead, cook everything except pasta and store separately. To freeze, freeze soup base without pasta and make fresh ricotta mixture when serving.

Nutrition

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

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