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Quick One-Pot Lasagna Soup with Easy Ricotta Dollops

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A quick and easy one-pot lasagna soup that delivers all the cozy, cheesy, Italian comfort food vibes without the fuss. Ready in about 30 minutes, it’s perfect for busy weeknights and potlucks.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/20)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 6 cups low-sodium chicken or beef broth
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 8 ounces lasagna noodles, broken into 1–2 inch pieces
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • Fresh basil leaves, torn (optional)

Instructions

  1. Prep the Ingredients (5 minutes): Dice the onion, mince the garlic, and break the lasagna noodles into roughly 1-2 inch pieces. In a small bowl, mix the ricotta, Parmesan, parsley, salt, and pepper. Set aside.
  2. Brown the Beef (8 minutes): Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up, until browned and no longer pink—about 5-6 minutes. If there’s more than a tablespoon of fat, spoon some out.
  3. Sauté the Aromatics (3 minutes): Add the diced onion to the pot with the beef. Cook for 2 minutes, stirring occasionally, until it starts to soften. Add the minced garlic, salt, pepper, dried oregano, and red pepper flakes (if using). Cook for another minute until fragrant.
  4. Build the Broth (5 minutes): Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir, scraping up any browned bits from the bottom. Add the broth and bring to a boil. Let it bubble for 2-3 minutes.
  5. Cook the Noodles (10-12 minutes): Once boiling, add the broken lasagna noodles. Stir well. Reduce heat to a gentle simmer and cook, stirring occasionally, until noodles are tender but still have a slight bite—about 10 minutes. If too thick, add a splash of broth or water.
  6. Finish and Serve (2 minutes): Taste and adjust seasoning. Ladle soup into bowls. Top each with a generous dollop of the ricotta mixture, a sprinkle of shredded mozzarella, and fresh basil or parsley.

Notes

Don’t overcook the noodles; they continue to soften after the heat is off. Toast the tomato paste for deeper flavor. Use low-sodium broth for better salt control. Break noodles unevenly for varied texture. Let ricotta come to room temperature for creamier dollops. Soup tastes even better the next day.

Nutrition

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

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