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Easy One-Pot Lasagna Soup with Ricotta Dollop

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This Easy One-Pot Lasagna Soup with Ricotta Dollop is a quick and delicious weeknight dinner that delivers all the comforting flavors of lasagna without the layering and cleanup. Ready in about 35 minutes, it features a rich, savory broth, tender lasagna noodles, and a creamy ricotta dollop that melts into pure joy.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 8 ounces lasagna noodles, broken into 2-inch pieces (about 6–7 sheets)
  • 1 cup whole milk ricotta cheese
  • ¼ cup fresh parsley, finely chopped
  • ¼ teaspoon garlic powder
  • Pinch of salt
  • Freshly cracked black pepper, to taste
  • Freshly grated Parmesan cheese (for serving, optional)
  • Fresh basil leaves, torn (for serving, optional)
  • Extra red pepper flakes (for serving, optional)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent.
  2. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
  3. Add the ground beef to the pot, breaking it up with a wooden spoon. Cook for 5-7 minutes, until no longer pink. Do not drain the fat.
  4. Sprinkle the salt, pepper, oregano, basil, and red pepper flakes over the beef. Stir and cook for another minute to bloom the spices.
  5. Pour in the chicken broth, crushed tomatoes, and diced tomatoes (with their juices). Stir, scraping the bottom of the pot to release any browned bits.
  6. Turn the heat to high and bring the soup to a rolling boil (about 5 minutes).
  7. Once boiling, add the broken lasagna noodles and stir to submerge. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, until noodles are tender but still al dente.
  8. While the soup simmers, combine the ricotta, fresh parsley, garlic powder, salt, and pepper in a small bowl. Stir until smooth and set aside at room temperature.
  9. Taste the soup and adjust seasoning if needed. Ladle into bowls, top with a generous dollop of the ricotta mixture, and sprinkle with Parmesan and fresh basil if desired. Serve immediately.

Notes

Don’t overcook the noodles; they continue to soften as the soup sits. Break noodles into even 2-inch pieces for even cooking. For deeper flavor, toast 2 tablespoons of tomato paste after cooking the garlic. Let the soup rest for 10 minutes before serving to meld flavors. Store leftovers without noodles for best results when freezing.

Nutrition

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

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