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Quick One-Pot Lasagna Soup with Ricotta

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A quick and easy one-pot lasagna soup with ground beef, broken lasagna noodles, and a creamy ricotta finish. Ready in about 30 minutes, this comforting soup delivers all the flavor of lasagna without the fuss.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 8 ounces lasagna noodles, broken into 2-inch pieces (about 6–7 sheets)
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese (low-moisture, part-skim)
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Brown the beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it up, until nicely browned (6-8 minutes). Transfer beef to a plate with a slotted spoon, leaving about 1 tablespoon of fat in the pot.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion and cook until soft and translucent (about 4 minutes), scraping up browned bits. Add minced garlic, oregano, basil, red pepper flakes (if using), salt, and pepper. Cook for 1 minute until fragrant, being careful not to burn the garlic.
  3. Build the broth: Pour in chicken broth, crushed tomatoes, and tomato sauce. Stir, scraping the bottom of the pot. Bring to a boil, then reduce to a steady simmer.
  4. Add the pasta: Add broken lasagna noodles, letting them settle for 30 seconds before gently stirring. Cook according to package directions for al dente (about 10-12 minutes), stirring occasionally.
  5. Return the beef: Stir cooked ground beef back into the pot. Simmer for 2-3 minutes to meld flavors. Taste and adjust salt and pepper. Add a splash more broth if soup seems too thick.
  6. Add the cheeses: Remove pot from heat. Drop spoonfuls of ricotta over the surface (do not stir). Sprinkle Parmesan and mozzarella on top. Cover and let sit for 3-4 minutes. Gently stir a few times to create ricotta swirls—do not overmix.
  7. Serve immediately: Ladle into bowls and garnish with fresh basil or parsley if desired.

Notes

Don’t overcook the pasta—cook 1 minute shy of al dente as it will continue to cook in the hot broth. Season in layers for depth of flavor. For a pro tip, add 1 tablespoon of tomato paste after the garlic and cook for 1 minute before adding liquids. Leftovers will thicken; add a splash of broth when reheating. For freezing, freeze the soup base without pasta and cook fresh pasta when reheating.

Nutrition

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

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