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Creamy One-Pot Lasagna Soup with Ricotta in 30 Minutes

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A quick and easy one-pot lasagna soup that delivers all the comforting flavors of traditional lasagna in just 30 minutes. Creamy ricotta, tender pasta, and a rich tomato broth make this a weeknight favorite.

Ingredients

Scale
  • 1 lb ground beef (80/20 recommended)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 can (28 oz) crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken or beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 8 oz lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • 1 cup shredded low-moisture whole milk mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh parsley or basil for garnish
  • Salt and black pepper to taste

Instructions

  1. Brown the beef: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 5-6 minutes. Leave about 1 tablespoon of fat in the pot.
  2. Sauté the aromatics: Add the diced onion to the pot. Cook for 3-4 minutes until softened and translucent, stirring occasionally. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Bloom the tomato paste: Push the meat and onions to the side. Add the tomato paste directly to the hot surface and cook for 1-2 minutes, stirring constantly, until it darkens and smells richer.
  4. Add the tomatoes and broth: Pour in the crushed tomatoes and broth. Stir everything together, scraping the bottom of the pot to release any browned bits. Add the oregano, basil, red pepper flakes (if using), and a generous pinch of salt and pepper.
  5. Simmer the base: Bring the soup to a boil, then reduce the heat to medium-low. Let it simmer uncovered for 10 minutes. Taste and adjust seasoning if needed.
  6. Cook the pasta: Add the broken lasagna noodles to the pot, stirring to fully submerge. Cook for 10-12 minutes, stirring occasionally, until the pasta is tender but still has a slight bite (al dente).
  7. Temper the ricotta: While the pasta cooks, place the ricotta in a small bowl. Ladle about ½ cup of the hot broth into the bowl and stir until smooth. This prevents the ricotta from curdling.
  8. Finish the soup: Reduce the heat to low. Stir the tempered ricotta into the soup until fully incorporated. Add the shredded mozzarella and grated Parmesan, stirring until melted, about 1-2 minutes.
  9. Rest and serve: Remove the pot from heat. Let the soup sit for 5 minutes before serving. Ladle into bowls and garnish with fresh parsley or basil. Add extra Parmesan if desired.

Notes

Do not skip tempering the ricotta to avoid graininess. Undercook the pasta slightly as it will continue to absorb liquid. Let the soup rest for 5 minutes before serving to allow flavors to meld and soup to thicken. For leftovers, add a splash of broth when reheating as pasta absorbs liquid.

Nutrition

Keywords: lasagna soup, one-pot soup, creamy soup, ricotta soup, quick dinner, weeknight meal, comfort food, Italian soup

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