Print

Cozy One-Pot Lasagna Soup with Ricotta: Easy 30-Min Meal

lasagna soup - featured image
Print Recipe

This Cozy One-Pot Lasagna Soup with Ricotta Dollops has all the deep, slow-cooked, layered flavor of a traditional lasagna—the rich tomato broth, the tender noodles, the herby meatiness—but it comes together in a single pot in about thirty minutes flat. No layering, no baking dish to scrub, just a big, satisfying bowl of comfort.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth
  • 2 teaspoons dried Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • 2 dried bay leaves
  • Salt and black pepper to taste
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • ¼ cup fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped (optional)
  • For the Ricotta Dollops:
  • 1 cup whole milk ricotta
  • ¼ cup freshly grated Parmesan
  • ½ teaspoon lemon zest
  • Pinch of salt and black pepper

Instructions

  1. Brown the Meat: Place a large Dutch oven over medium-high heat and add the ground beef. Break it apart with a wooden spoon and let it brown undisturbed for 3-4 minutes. Continue cooking until fully browned, about 6-7 minutes. Spoon off all but 1 tablespoon of fat.
  2. Cook the Aromatics: Add the diced onion to the pot and cook over medium heat, stirring occasionally, until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Caramelize the Tomato Paste: Push the meat and onions to one side of the pot. Add the tomato paste to the empty space and cook for 1 minute, stirring constantly, until it darkens slightly. Stir everything together.
  4. Build the Broth: Pour in the crushed tomatoes and chicken broth, stirring well. Scrape up any browned bits from the bottom of the pot. Add Italian seasoning, red pepper flakes (if using), bay leaves, and a generous pinch of salt and black pepper. Bring to a boil, then reduce to a gentle simmer.
  5. Cook the Pasta: Add the broken lasagna noodles to the simmering broth, stirring to submerge. Simmer for 10-12 minutes, stirring occasionally, until the pasta is tender but still al dente.
  6. Make the Ricotta Dollops: While the pasta cooks, combine the ricotta, grated Parmesan, lemon zest, and a pinch of salt and black pepper in a small bowl. Stir until smooth and creamy. Set aside at room temperature.
  7. Finish the Soup: Remove the bay leaves and discard. Stir in the chopped basil and parsley (if using). Taste and adjust seasoning as needed.
  8. Serve: Ladle the soup into bowls. Top each serving with a generous dollop (2-3 tablespoons) of the ricotta mixture. Let sit for a minute so the ricotta melts slightly. Garnish with extra basil or Parmesan if desired. Serve immediately.

Notes

If the soup seems too thick after the pasta cooks, add a splash of broth or water to thin it out. If too thin, let it simmer uncovered for a few more minutes. Don’t skip the lemon zest in the ricotta—it brightens the flavor. For best results, brown the meat properly and caramelize the tomato paste for deep flavor. The pasta will continue to soften as it sits, so serve immediately for al dente texture.

Nutrition

Keywords: lasagna soup, one-pot meal, 30-minute meal, comfort food, Italian soup, ground beef soup, ricotta soup, easy dinner

Find it online: https://spoonluma.com/cozy-one-pot-lasagna-soup-with-ricotta-easy-30-min-meal/