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Cozy One-Pot Lasagna Soup with Ricotta Dollop

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A quick and comforting one-pot lasagna soup that delivers all the rich, meaty flavors of traditional lasagna without the fuss. Ready in about 35 minutes, this hearty soup features tender lasagna noodles, a savory tomato-beef broth, and a creamy ricotta dollop that makes every spoonful irresistible.

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)
  • 1 teaspoon salt (kosher salt preferred)
  • ½ teaspoon black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes (San Marzano preferred)
  • 1 (14.5-ounce) can diced tomatoes (fire-roasted preferred)
  • 4 cups low-sodium beef broth
  • 8 ounces lasagna noodles, broken into 2-inch pieces (about 8–9 noodles)
  • 1 cup whole milk ricotta cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley (optional, for garnish)
  • 2 cups shredded mozzarella cheese (low-moisture, whole milk)

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Add the diced onion and cook, stirring occasionally, for 4-5 minutes until soft and translucent.
  2. Add the minced garlic and cook for 30 seconds, stirring constantly.
  3. Add the ground beef and break it up with a wooden spoon. Let it brown for 5-6 minutes, undisturbed for the first few minutes, to get caramelization.
  4. Season the meat with salt, pepper, oregano, basil, and red pepper flakes (if using). Stir and cook for another minute until fragrant.
  5. Pour in the crushed tomatoes and diced tomatoes (with their juices). Stir, scraping up any browned bits from the bottom of the pot.
  6. Add the beef broth and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low to maintain a steady simmer.
  7. Add the broken lasagna noodles, stirring to submerge. Simmer for 12-15 minutes, stirring occasionally, until noodles are tender but still al dente.
  8. While the noodles cook, prepare the ricotta dollop: In a small bowl, combine the ricotta cheese and ¼ cup of the grated Parmesan. Stir until smooth. Set aside.
  9. Once the noodles are tender, remove the pot from the heat. Stir in the shredded mozzarella cheese until melted and creamy (about 30 seconds).
  10. Ladle the soup into bowls. Top each bowl with a generous dollop of the ricotta mixture (about 2-3 tablespoons per serving). Sprinkle with remaining Parmesan and fresh parsley if desired. Serve immediately.

Notes

The soup will thicken as it sits because the noodles continue to absorb liquid. If making ahead or expecting leftovers, add an extra ½ cup of broth when reheating. Don’t skip the ricotta dollop—it’s essential for the hot-cold contrast. For best results, take the ricotta out of the fridge about 10 minutes before serving so it’s slightly chilled but not cold.

Nutrition

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

Find it online: https://lolaspoon.com/cozy-one-pot-lasagna-soup-with-ricotta-dollop/