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Easy One-Pot Lasagna Soup with Ricotta Recipe

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This one-pot lasagna soup with ricotta is a quick and easy comfort food that captures all the flavors of classic lasagna without the layering. Ready in under 45 minutes, it’s perfect for busy weeknights or impressing guests.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes
  • 2 tablespoons tomato paste
  • 8 ounces lasagna noodles, broken into 2-inch pieces (about 9–10 noodles)
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 cup shredded mozzarella cheese

Instructions

  1. Brown the beef: Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned and no longer pink (5-7 minutes). Leave about 1 tablespoon of fat in the pot.
  2. Sauté the aromatics: Add diced onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Add the seasonings: Sprinkle in salt, pepper, oregano, basil, and red pepper flakes. Stir and cook for 1 minute to bloom the herbs.
  4. Build the broth: Pour in chicken broth, crushed tomatoes, diced tomatoes, and tomato paste. Stir, scraping up browned bits from the bottom. Bring to a boil, then reduce to a simmer.
  5. Cook the noodles: Add broken lasagna noodles to the simmering broth. Stir gently to submerge. Cook according to package directions (10-12 minutes), stirring occasionally, until al dente.
  6. Prepare the ricotta topping: In a small bowl, mix ricotta, Parmesan, and chopped parsley. Season with a pinch of salt and pepper. Set aside.
  7. Finish and serve: Remove pot from heat. Ladle soup into bowls, dollop a generous spoonful of ricotta mixture on top, and sprinkle with shredded mozzarella and extra parsley. Serve immediately.

Notes

Don’t overcook the noodles; they continue to soften as the soup sits. Use whole milk ricotta for the creamiest texture. Toast the tomato paste for deeper flavor. Let the soup rest for 10 minutes before serving to meld flavors. For best results, keep ricotta mixture separate until serving.

Nutrition

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

Find it online: https://breezybake.com/easy-one-pot-lasagna-soup-with-ricotta-recipe/