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Easy Lasagna Soup with Creamy Ricotta – Best One-Pot Meal

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This Easy Lasagna Soup with Creamy Ricotta Dollop is a quick and comforting one-pot meal that delivers all the flavor of baked lasagna without the fuss. Ready in under 40 minutes, it’s perfect for busy weeknights and features a rich broth, tender pasta, and a creamy ricotta topping.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 4 cups low-sodium chicken broth
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) diced tomatoes
  • 2 tablespoons tomato paste
  • 8 ounces dried lasagna noodles, broken into 1-inch pieces (about 6–8 sheets)
  • 1 teaspoon sugar
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 clove garlic, minced (for ricotta)
  • ¼ teaspoon salt (for ricotta)
  • Pinch of black pepper (for ricotta)
  • 2 tablespoons milk (to thin ricotta if needed)

Instructions

  1. Prep the ingredients (5 minutes): Dice the onion and mince the garlic. Break the lasagna noodles into approximately 1-inch pieces. Measure out spices and set near the stove.
  2. Sauté the aromatics (5 minutes): Heat olive oil in a Dutch oven over medium heat. Add diced onion and cook until translucent and starting to brown, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Brown the beef (5-6 minutes): Add ground beef to the pot. Break it up and cook until no longer pink, about 5-6 minutes. Drain excess fat if needed.
  4. Add the seasonings (1 minute): Sprinkle salt, pepper, oregano, basil, and red pepper flakes over the beef. Stir and cook for 30 seconds.
  5. Build the broth (2 minutes): Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, diced tomatoes (with juices), chicken broth, and sugar. Stir, scraping up browned bits from the bottom.
  6. Simmer the soup (15 minutes): Bring to a boil, then reduce heat to low and simmer gently for 10 minutes. Taste and adjust seasoning.
  7. Cook the pasta (10-12 minutes): Add broken lasagna noodles to the simmering soup. Stir to submerge. Cook according to package directions, usually 10-12 minutes, stirring occasionally.
  8. Make the ricotta dollop (2 minutes): Combine ricotta, Parmesan, parsley, minced garlic, salt, and pepper in a small bowl. Stir until smooth. Add milk if needed to thin.
  9. Finish and serve (2 minutes): Once pasta is cooked, taste and adjust seasonings. Ladle soup into bowls and top with a generous dollop of ricotta mixture. Garnish with extra parsley and red pepper flakes if desired.

Notes

Don’t overcook the pasta; cook just until al dente as it will continue to soften in the hot broth. Toast the tomato paste for deeper flavor. Use low-sodium broth to control saltiness. Break noodles unevenly for rustic texture. Let soup rest 5 minutes before serving. Ricotta dollop can be made up to 2 days ahead.

Nutrition

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

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