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Easy One-Pot Lasagna Soup with Ricotta Swirl

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This one-pot lasagna soup comes together in under 40 minutes with simple ingredients like ground beef, lasagna noodles, and a creamy ricotta swirl. It’s a forgiving, flexible, and ridiculously good weeknight dinner that tastes like you spent hours layering and baking.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups low-sodium chicken broth
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh basil, chopped
  • 1/4 teaspoon salt
  • Fresh basil leaves (for garnish)
  • Extra grated Parmesan cheese (for serving)
  • Red pepper flakes (for serving)

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
  2. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the ground beef to the pot. Break it up with a wooden spoon and cook until browned, about 5-7 minutes. Spoon out excess fat, leaving about 1 tablespoon.
  4. Season the meat with salt, pepper, oregano, basil, and red pepper flakes. Stir and cook for 1 minute.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Pour in the chicken broth, crushed tomatoes, and tomato sauce. Stir, scraping up any browned bits from the bottom of the pot.
  7. Bring the soup to a boil, then reduce heat to a gentle simmer. Let it cook for 10 minutes.
  8. Add the broken lasagna noodles to the simmering soup. Stir to submerge. Cook for 10-12 minutes, stirring occasionally, until noodles are al dente.
  9. While noodles cook, make the ricotta swirl: In a small bowl, combine ricotta, Parmesan, lemon juice, chopped basil, and salt. Stir until smooth.
  10. Taste the soup and adjust seasoning as needed.
  11. Ladle soup into bowls. Add a generous dollop of ricotta mixture to the center of each bowl. Swirl gently with the back of a spoon. Top with fresh basil and extra Parmesan.

Notes

Don’t overcook the noodles; cook until just al dente as they continue to soften in the hot broth. Brown the meat properly by letting it sit undisturbed for a minute before stirring. Toast the tomato paste for 30 seconds to caramelize sugars. Make the ricotta swirl at room temperature for smoother swirling. The soup thickens as it sits; add extra broth when reheating leftovers. Flavors improve after a day in the fridge.

Nutrition

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

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