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Cozy One-Pot Lasagna Soup with Ricotta Dollops

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A rich and comforting one-pot lasagna soup with tender noodles, savory broth, and creamy ricotta dollops. Perfect for cozy nights when you need a hug in a bowl.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15)
  • 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 (San Marzano preferred)
  • 4 cups low-sodium chicken broth
  • 1 tablespoon balsamic vinegar
  • 1/2 cup heavy cream (optional)
  • 8 lasagna noodles, broken into 2-inch pieces (about 8 ounces)
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
  • 1 clove garlic, minced (optional)
  • Fresh basil or parsley for garnish
  • Extra grated Parmesan for serving
  • Crusty bread or garlic bread for serving

Instructions

  1. Brown the meat: Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until well browned (5-6 minutes). Transfer meat to a plate, leaving about 2 tablespoons drippings in the pot.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion and cook until soft and translucent (about 3 minutes), scraping up browned bits. Add minced garlic and cook 30 seconds until fragrant.
  3. Build the flavor base: Add tomato paste and cook 1-2 minutes, stirring constantly, until darkened. Add oregano, basil, red pepper flakes (if using), salt, and pepper. Stir for 30 seconds.
  4. Add the liquids: Pour in crushed tomatoes, chicken broth, and balsamic vinegar. Return meat to pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Taste and adjust seasoning.
  5. Cook the noodles: Add broken lasagna noodles, stirring to submerge. Cook according to package directions (8-10 minutes for regular, 6 minutes for no-boil), stirring occasionally, until tender.
  6. Finish with cream: Reduce heat to low. Stir in heavy cream (if using) and warm through for about 1 minute. Do not boil. Adjust seasoning.
  7. Make the ricotta dollops: In a small bowl, combine ricotta, Parmesan, parsley, basil, garlic (if using), salt, and pepper. Stir until smooth. Set aside at room temperature.
  8. Serve: Ladle soup into bowls. Top each with a generous dollop (about 2 tablespoons) of ricotta mixture. Garnish with fresh herbs and extra Parmesan. Serve immediately with crusty bread.

Notes

For best results, brown the meat well and toast the tomato paste. Add noodles just until al dente as they continue to soften. Let ricotta come to room temperature before serving. Store leftovers without noodles for best texture; add fresh noodles when reheating.

Nutrition

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

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