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Best One-Pot Lasagna Soup with Easy Ricotta Dollops

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This one-pot lasagna soup delivers all the comforting flavors of traditional lasagna in a fraction of the time. With a rich, savory broth, tender lasagna noodles, and creamy ricotta dollops, it’s a hearty and satisfying meal that comes together in about 45 minutes.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 4 cups low-sodium chicken or beef broth
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 8 ounces dried lasagna noodles, broken into 2-inch pieces
  • 1/2 cup heavy cream or half-and-half
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup whole-milk ricotta cheese
  • 1/4 cup grated Parmesan cheese (for ricotta dollops)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon lemon zest
  • 1/4 teaspoon salt (for ricotta dollops)
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Heat the olive oil in a Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Add the ground beef to the pot. Break it up with a wooden spoon and let it cook undisturbed for 3-4 minutes to get a good sear. Then stir and continue cooking until fully browned, about 5 more minutes. If there’s excess fat, spoon it out, leaving about a tablespoon behind.
  3. Push the meat to one side of the pot and add the tomato paste to the open space. Let it cook for 1-2 minutes, stirring occasionally, until it deepens in color and smells slightly sweet. Then stir everything together.
  4. Pour in the crushed tomatoes, diced tomatoes (with their juices), and the broth. Add the dried oregano, dried basil, red pepper flakes (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well. Bring to a boil, then reduce heat to a gentle simmer.
  5. Add the broken lasagna noodles to the pot. Stir to submerge. Simmer uncovered for 12-15 minutes, stirring occasionally, until noodles are al dente.
  6. While the soup simmers, combine the ricotta, grated Parmesan, chopped parsley, lemon zest, and salt in a small bowl. Stir until smooth. Set aside at room temperature.
  7. Once the noodles are cooked, remove the pot from the heat. Stir in the heavy cream and shredded mozzarella until melted and creamy. Taste and adjust salt and pepper.
  8. Ladle the soup into bowls. Drop a generous dollop of the ricotta mixture into the center of each bowl. Sprinkle with additional Parmesan and fresh basil leaves if desired. Serve immediately.

Notes

For meal prep, cook noodles separately and add to individual bowls before reheating broth to prevent mushiness. The soup base (without noodles and cream) can be made a day ahead and refrigerated. Freeze the soup base (without noodles and cream) for up to 3 months.

Nutrition

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

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