Print

Cozy One-Pot Lasagna Soup with Ricotta Swirl

one pot lasagna soup - featured image
Print Recipe

This one-pot lasagna soup delivers all the rich, comforting flavors of classic lasagna in under 30 minutes. With a savory meat and tomato broth, tender pasta, and a creamy ricotta swirl, it’s the perfect quick and easy weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 6 cups low-sodium chicken broth
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 8 ounces dried lasagna noodles, broken into bite-sized pieces
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped (optional)
  • Pinch of salt and pepper
  • Fresh basil leaves, torn (for garnish)
  • Extra grated Parmesan cheese (for serving)
  • Red pepper flakes (for serving)

Instructions

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook for 3–4 minutes, until softened and translucent. Add the minced garlic and cook for 30 seconds more, until fragrant.
  2. Add the ground beef to the pot. Break it up with a wooden spoon and cook for 5–6 minutes, until no longer pink. Spoon out excess fat, leaving about 1 tablespoon in the pot.
  3. Stir in the dried oregano, dried basil, red pepper flakes (if using), and a generous pinch of salt and black pepper. Cook for 1 minute. Add the tomato paste and stir for another minute.
  4. Pour in the chicken broth, crushed tomatoes, and undrained diced tomatoes. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to a gentle simmer.
  5. Add the broken lasagna noodles to the simmering soup. Stir well to submerge. Cook for 10–12 minutes, stirring occasionally, until the pasta is tender but still al dente. If the soup gets too thick, add a splash of broth or water.
  6. While the pasta cooks, prepare the ricotta swirl: In a small bowl, combine the ricotta cheese, grated Parmesan, chopped parsley, chopped basil (if using), and a pinch of salt and pepper. Stir until smooth and creamy.
  7. Once the pasta is cooked, taste the soup and adjust seasoning if needed. Remove the pot from the heat. Drop spoonfuls of the ricotta mixture into the soup, then gently swirl it in with a spoon—do not fully mix in.
  8. Ladle the soup into bowls. Garnish with torn fresh basil leaves, extra grated Parmesan, and a sprinkle of red pepper flakes if desired. Serve hot, with crusty bread for dipping.

Notes

For meal prep, cook the pasta separately and add it to individual servings to prevent it from absorbing too much liquid. The soup base freezes beautifully without the pasta. For a vegetarian version, swap the ground beef with plant-based crumbles or lentils. Use gluten-free lasagna noodles for a gluten-free option. Let the ricotta come to room temperature before mixing for a smoother swirl.

Nutrition

Keywords: lasagna soup, one-pot soup, easy weeknight dinner, comfort food, ricotta swirl, 30-minute meal

Find it online: https://daintydine.com/cozy-one-pot-lasagna-soup-with-ricotta-swirl-easy-30-min-dinner/