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Quick One-Pot Lasagna Soup with Ricotta Dollops (Easy Dinner)

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A quick and easy one-pot lasagna soup with rich tomato broth, tender noodles, and creamy ricotta dollops. Perfect for busy weeknights, this comforting soup delivers all the flavor of lasagna without the layering or mess.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes (San Marzano recommended)
  • 4 cups low-sodium beef broth
  • 8 ounces dried lasagna noodles, broken into 1–2 inch pieces
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
  • 1 cup shredded mozzarella cheese

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5–7 minutes. Leave about a tablespoon of fat in the pot.
  2. Add diced onion to the pot and cook for 3–4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle in salt, pepper, oregano, basil, and red pepper flakes (if using). Stir and cook for about 30 seconds to toast the spices.
  4. Pour in crushed tomatoes and beef broth. Stir well, scraping up any browned bits from the bottom. Bring to a boil over high heat.
  5. Once boiling, add broken lasagna noodles. Reduce heat to medium-low to maintain a gentle simmer. Cook for 10–12 minutes, stirring occasionally, until noodles are tender but al dente.
  6. While soup simmers, combine ricotta, Parmesan, and parsley in a small bowl. Stir until smooth and set aside at room temperature.
  7. When noodles are cooked, remove pot from heat. Stir in shredded mozzarella until melted and soup is creamy. Taste and adjust salt and pepper.
  8. Ladle soup into bowls. Top each serving with a generous spoonful of ricotta mixture and a sprinkle of extra Parmesan. Serve immediately.

Notes

Don’t overcook the noodles; cook them about a minute less than package directions as they’ll continue cooking in the hot broth. For even noodle pieces, put dry lasagna noodles in a zip-top bag and gently break with a rolling pin. This soup is best fresh but can be prepped ahead by browning the beef and onion, then refrigerating. Leftovers keep for up to 3 days in the refrigerator; the soup will thicken as noodles absorb broth. For freezing, undercook noodles slightly and freeze without ricotta dollops for up to 3 months.

Nutrition

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

Find it online: https://goldensimmer.com/quick-one-pot-lasagna-soup-with-ricotta-dollops-easy-dinner/