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Cozy One-Pot Lasagna Soup with Ricotta Dollop

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A quick and easy one-pot lasagna soup with a creamy ricotta dollop, perfect for chilly evenings. This comforting soup comes together in about 40 minutes with simple ingredients.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound ground beef (85/15 lean-to-fat ratio)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons dried Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • 3 tablespoons tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 8 ounces lasagna noodles, broken into pieces
  • ¼ cup heavy cream
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped
  • Salt and pepper to taste
  • Fresh basil leaves for garnish
  • Extra Parmesan cheese for garnish
  • Red pepper flakes for garnish

Instructions

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent.
  2. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the ground beef, break it up with a wooden spoon, and cook until browned, about 5-7 minutes. Spoon out excess fat, leaving about 1 tablespoon.
  4. Season the meat with salt, pepper, Italian seasoning, and red pepper flakes (if using). Stir and cook for 1 minute.
  5. Add the tomato paste and stir into the meat mixture. Cook for 2 minutes, stirring constantly.
  6. Pour in the crushed tomatoes, chicken broth, and water. Stir, scraping up any browned bits from the bottom. Bring to a boil.
  7. Reduce heat to medium-low and let simmer for 10 minutes. Taste and adjust seasoning.
  8. Add the broken lasagna noodles and stir gently. Increase heat to medium and cook for 10-12 minutes, stirring occasionally, until noodles are al dente.
  9. Reduce heat to low and stir in the heavy cream. Warm through for 1-2 minutes without boiling.
  10. In a small bowl, combine ricotta, Parmesan, chopped basil, and a pinch of salt and pepper. Stir until smooth.
  11. Ladle soup into bowls. Top each with a generous dollop of the ricotta mixture (about 2 tablespoons per bowl).
  12. Garnish with extra Parmesan, fresh basil leaves, and red pepper flakes if desired. Serve immediately.

Notes

For meal prep, cook noodles separately and add to individual servings to prevent mushiness. Toast the tomato paste for deeper flavor. Season in layers for best results. Let soup rest 5 minutes before serving.

Nutrition

Keywords: lasagna soup, one-pot soup, comfort food, easy dinner, ricotta dollop, Italian soup

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