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Cozy Lasagna Soup with Creamy Ricotta: Easy One-Pot Meal

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This Cozy Lasagna Soup with Creamy Ricotta Dollop delivers all the comfort and flavor of traditional lasagna but fits into a busy weeknight schedule. The one-pot cleanup is a bonus, but honestly, it’s the taste that keeps me coming back.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 pound ground beef (80/20 works well, or use ground Italian sausage for extra flavor)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 6 cups low-sodium chicken broth (or beef broth for a deeper flavor)
  • 1 can (28 ounces) crushed tomatoes (I prefer San Marzano for their sweetness)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 8 ounces lasagna noodles, broken into 1-inch pieces (about 8–9 noodles)
  • 1 cup whole milk ricotta cheese (full-fat is key for creaminess)
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped (plus more for garnish)
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt
  • Pinch of black pepper
  • ½ cup shredded mozzarella cheese (optional, but highly recommended)
  • Extra fresh basil for garnish

Instructions

  1. Heat the olive oil in your Dutch oven over medium-high heat. Once it shimmers, add the diced onion. Cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent.
  2. Add the minced garlic and cook for 30 seconds, just until fragrant. Stir constantly.
  3. Add the ground beef to the pot. Break it up with your wooden spoon and cook until browned, about 6-8 minutes. Let the meat sit undisturbed for a minute or two before stirring to get those nice brown bits on the bottom of the pot.
  4. Stir in the dried oregano, dried basil, red pepper flakes, salt, and black pepper. Cook for 1 minute, letting the spices toast slightly. Then add the tomato paste and cook for another 2 minutes, stirring constantly.
  5. Pour in the chicken broth, scraping the bottom of the pot with your wooden spoon to release all those browned bits. Add the crushed tomatoes, diced tomatoes with their juices, and the bay leaf. Stir everything together.
  6. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook uncovered for 10 minutes.
  7. Add the broken lasagna noodles to the pot. Stir well to make sure they’re submerged in the broth. Cover the pot and let it simmer for 10-12 minutes, stirring occasionally to prevent the noodles from sticking. The noodles should be tender but still have a slight bite (al dente).
  8. While the noodles cook, make the creamy ricotta dollop. In a small bowl, combine the ricotta, grated Parmesan, chopped fresh basil, chopped fresh parsley, lemon juice, salt, and pepper. Mix with a fork until smooth and well combined. Set aside at room temperature.
  9. Remove the bay leaf from the soup and discard it. Taste the broth and adjust the seasoning.
  10. Ladle the soup into bowls. Top each bowl with a generous dollop of the ricotta mixture (about 2 tablespoons per serving). Sprinkle with shredded mozzarella if using, and garnish with fresh basil. Serve immediately.

Notes

Don’t overcook the noodles; cook until just al dente as they will continue to soften in the hot broth. Brown the meat properly for deep flavor. Season in layers. Make the ricotta dollop fresh right before serving. Toast the tomato paste with the meat for added depth. If soup becomes too thick, add a splash of broth or water. Leftovers will thicken as noodles absorb liquid; add broth when reheating.

Nutrition

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

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