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Cozy One-Pot Lasagna Soup with Easy Ricotta Dollop

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A rich, tomatoey soup with broken lasagna noodles and a creamy ricotta dollop, all made in one pot for an easy weeknight dinner that tastes like it simmered all day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups low-sodium chicken or beef broth
  • 8 ounces dried lasagna noodles, broken into 2-inch pieces (about 8–9 noodles)
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley or basil, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon lemon zest (optional)
  • Fresh basil leaves, torn (for garnish)
  • Extra grated Parmesan cheese (for garnish)
  • A drizzle of good olive oil (for garnish)

Instructions

  1. Brown the meat: Heat the olive oil in a large pot over medium-high heat. Add the ground beef or Italian sausage, breaking it up with a wooden spoon. Cook for 6-8 minutes until nicely browned and no longer pink.
  2. Sauté the aromatics: Add the diced onion to the pot and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the tomato paste and spices: Push the meat and onions to one side, add the tomato paste, and cook for 1-2 minutes until darkened. Stir in oregano, basil, red pepper flakes (if using), salt, and pepper. Cook for another minute.
  4. Add the liquids: Pour in the crushed tomatoes and broth. Stir well, scraping the bottom of the pot. Bring to a boil, then reduce heat to a gentle simmer.
  5. Cook the noodles: Add the broken lasagna noodles, stirring to submerge. Cover and simmer for 12-15 minutes, stirring occasionally, until noodles are al dente.
  6. Make the ricotta dollop: In a small bowl, combine ricotta, Parmesan, parsley or basil, salt, pepper, and lemon zest (if using). Stir until smooth. Set aside.
  7. Check for doneness: Test a noodle for tenderness. Adjust salt and pepper as needed.
  8. Serve: Ladle soup into bowls. Top each with about 2 tablespoons of the ricotta mixture. Garnish with fresh basil, extra Parmesan, and a drizzle of olive oil if desired.

Notes

For best results, brown the meat well and caramelize the tomato paste for deep flavor. Cook noodles just until al dente to avoid mushiness. Let soup rest 5 minutes before serving. Leftovers thicken; add broth when reheating. Freeze soup base without noodles for best texture.

Nutrition

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

Find it online: https://elaraeats.com/cozy-one-pot-lasagna-soup-with-easy-ricotta-dollop/