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Easy One-Pot Lasagna Soup with Ricotta

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A quick and comforting weeknight dinner that captures the flavors of traditional lasagna in a soup form. This one-pot meal features tender pasta, savory meat, and creamy ricotta swirls, ready in under 30 minutes.

Ingredients

Scale
  • 1 pound ground beef or Italian sausage (or turkey for a lighter option)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil or butter
  • 2 tablespoons tomato paste
  • 1 tablespoon dried Italian seasoning (or fresh basil and oregano)
  • 1 cup broken lasagna noodles (or elbow macaroni/small shells)
  • 1 cup low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add diced onion and a pinch of salt; cook until translucent (3-4 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  2. Add ground beef or Italian sausage to the pot. Break it up with a wooden spoon and cook until no longer pink (5-7 minutes). Drain excess fat if using lean beef.
  3. Stir in tomato paste and Italian seasoning. Cook for about 1 minute to toast the spices and remove the raw metallic taste.
  4. Pour in crushed tomatoes and chicken broth. Stir well to scrape up browned bits from the bottom of the pot. Add broken lasagna noodles.
  5. Bring the mixture to a boil, then reduce heat to a simmer. Cover partially and cook for 10-12 minutes, stirring occasionally, until noodles are tender.
  6. Turn off the heat. In a small bowl, mix ricotta cheese with a spoonful of hot soup broth to loosen it. Dollop the ricotta mixture over the soup; do not stir completely to create swirls.
  7. Sprinkle shredded mozzarella on top. Cover the pot for 2 minutes to let residual heat melt the cheese.
  8. Ladle into bowls, ensuring each serving gets ricotta swirls. Garnish with fresh basil if desired and serve immediately.

Notes

For the best texture, mix ricotta with a little hot broth before adding to prevent clumping. Do not overcook the noodles as they continue to absorb liquid off the heat. This soup freezes well for up to 3 months, though pasta may soften upon reheating. For a vegetarian version, skip the meat and add mushrooms or spinach.

Nutrition

Keywords: lasagna soup, one pot meal, ricotta soup, easy dinner, comfort food, weeknight dinner, Italian soup, quick recipes

Find it online: https://lirafood.com/easy-one-pot-lasagna-soup-with-ricotta-15-minute-dinner/