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Best One-Pot Lasagna Soup with Easy Ricotta Dollops

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A quick and easy one-pot lasagna soup with creamy ricotta dollops, made in under 40 minutes with simple ingredients. Perfect for busy weeknights and family meals.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15 works well)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups low-sodium chicken or vegetable broth
  • 2 tablespoons tomato paste
  • 8 ounces dried lasagna noodles, broken into 1-inch pieces
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 1 cup whole milk ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese (for topping, optional)
  • Fresh basil or parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot over medium-high heat until shimmering.
  2. Add the ground beef and cook, breaking it apart, until browned all over (5-6 minutes). Drain excess fat if desired.
  3. Add the diced onion and cook for 3 minutes until softened and translucent.
  4. Stir in the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 30 seconds until fragrant.
  5. Add the tomato paste and stir into the meat mixture. Cook for 1 minute to deepen flavor.
  6. Pour in the crushed tomatoes and broth. Stir, scraping the bottom of the pot. Bring to a boil over high heat (3-4 minutes).
  7. Reduce heat to a steady simmer (medium-low). Add the broken lasagna noodles, salt, and pepper. Stir well to submerge noodles. Cover and cook for 12-14 minutes, stirring once halfway through.
  8. While the soup simmers, combine ricotta cheese and grated Parmesan in a small bowl. Stir until smooth. Set aside at room temperature.
  9. Check noodles after 12 minutes; they should be tender but al dente. If too firm, simmer 2 more minutes. The soup will thicken as noodles release starch.
  10. Taste and adjust seasoning with more salt, pepper, or red pepper flakes. If too thick, add a splash of broth or water.
  11. Ladle soup into bowls. Top each with a generous dollop of ricotta mixture. Sprinkle shredded mozzarella on top if using. Garnish with fresh basil or parsley.
  12. Serve immediately while cheese is melty and soup is hot.

Notes

Cook noodles until just al dente; they continue to soften in hot broth. Let ricotta come to room temperature for best dollops. Start with less salt and adjust at the end. Stir halfway through cooking to prevent sticking.

Nutrition

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

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