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Easy One-Pot Lasagna Soup with Creamy Ricotta

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This one-pot lasagna soup delivers all the comforting flavors of traditional lasagna without the fuss. Broken noodles, browned beef, and a creamy ricotta topping create a hearty, satisfying soup that comes together in under an hour.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 28 oz (794g) can crushed tomatoes (preferably San Marzano)
  • 4 cups (960ml) low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon fennel seeds, crushed
  • ¼ teaspoon red pepper flakes (optional, or to taste)
  • Salt and black pepper to taste
  • 8 oz (225g) dried lasagna noodles, broken into 1-2 inch pieces
  • 1 cup (240g) full-fat ricotta cheese
  • ¼ cup fresh parsley, chopped
  • ½ cup (60g) shredded mozzarella cheese (optional)

Instructions

  1. Brown the Beef: Heat a large Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart, until browned and no longer pink (5-7 minutes). Leave about 1 tablespoon of fat in the pot. Transfer beef to a bowl and set aside.
  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 and cook for 30 seconds until fragrant.
  3. Build the Base: Stir in tomato paste, dried oregano, dried basil, crushed fennel seeds, and red pepper flakes. Cook for 1 minute, stirring constantly, until tomato paste darkens.
  4. Add the Liquids: Pour in crushed tomatoes and chicken broth. Stir to combine, scraping up any remaining bits. Return browned beef to the pot. Season with 1 teaspoon salt and ½ teaspoon pepper (adjust later).
  5. Simmer the Broth: Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes. Taste and adjust seasoning.
  6. Cook the Noodles: Break lasagna noodles into 1-2 inch pieces and add to the pot. Stir to submerge. Increase heat to medium and cook until noodles are tender but al dente (10-12 minutes), stirring every few minutes.
  7. Finish with Ricotta: Remove pot from heat. Drop spoonfuls of ricotta cheese on top of the soup. Do not stir. Let sit for 1 minute to warm and begin melting.
  8. Serve Immediately: Ladle soup into bowls, ensuring each serving gets some ricotta. Sprinkle with fresh parsley and shredded mozzarella if using. Serve hot with crusty bread.

Notes

For best results, use full-fat ricotta and crush fennel seeds before adding. The soup thickens as it sits; add a splash of broth when reheating. For make-ahead, cook noodles separately and add when serving.

Nutrition

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

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