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

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This One-Pot Creamy Lasagna Soup with Ricotta delivers all the rich, saucy, cheesy joy of a layered lasagna without the fussy assembly or multiple pots. Ready in just 30 minutes, it’s a hearty, comforting weeknight meal that feels like a hug in a bowl.

Ingredients

Scale
  • 1 pound ground beef (80/20) or Italian sausage
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 (28-ounce) can crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken or vegetable broth
  • 8 ounces dried lasagna noodles, broken into 1–2 inch pieces
  • 1 cup full-fat ricotta cheese
  • 1 cup shredded mozzarella cheese (part-skim or whole milk)
  • ½ cup freshly grated Parmesan cheese
  • Fresh basil or parsley, chopped, for garnish
  • Salt, to taste
  • Black pepper, to taste
  • Red pepper flakes (optional), to taste
  • 1 tablespoon olive oil (for browning)

Instructions

  1. Brown the Beef: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon olive oil. Once shimmering, add the ground beef. Break it up and cook, stirring occasionally, until nicely browned, about 5-7 minutes. Spoon off excess fat, leaving about 1 tablespoon.
  2. Sauté the Aromatics: Reduce heat to medium. Add the diced onion to the pot. Cook, stirring, for 3-4 minutes until translucent. Add minced garlic, dried oregano, and dried basil. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
  3. Build the Broth: Pour in the crushed tomatoes and chicken broth. Add 1 teaspoon salt, ½ teaspoon black pepper, and a pinch of red pepper flakes (if using). Stir, scraping the bottom of the pot to deglaze and release browned bits.
  4. Cook the Noodles: Bring the broth to a boil over high heat. Add the broken lasagna noodles and stir immediately to prevent sticking. Reduce heat to a lively simmer (medium-low). Cook according to package directions for al dente, usually 10-12 minutes, stirring occasionally.
  5. Finish with Cheese: Once pasta is tender, remove the pot from heat. Immediately stir in the shredded mozzarella and ¼ cup of the grated Parmesan cheese until melted and creamy.
  6. Serve and Garnish: Ladle the hot soup into bowls. Top each serving with a generous dollop of ricotta cheese (about 2 tablespoons per bowl). Sprinkle with remaining Parmesan and fresh basil or parsley. Add a final crack of black pepper if desired.

Notes

Don’t overcook the noodles; cook to al dente as they will continue to soften. Use a heavy pot to prevent scorching. Season in layers for best flavor. Reserve ½ cup of broth before adding pasta to loosen leftovers. Dollop ricotta on top of each bowl rather than mixing into the pot for best texture. For a vegetarian version, skip the beef and double the veggies. For a gluten-free version, use gluten-free lasagna noodles. Leftovers keep in the refrigerator for up to 4 days; add a splash of broth when reheating. Freeze the broth without pasta for best results.

Nutrition

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

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