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Quick One-Pot Lasagna Soup with Easy Ricotta Dollops

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This quick one-pot lasagna soup delivers all the rich, comforting flavors of traditional lasagna in about 35 minutes. With a savory tomato broth, tender lasagna noodles, and creamy ricotta dollops, it’s the perfect easy weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 pound ground beef (85/20)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ 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
  • 2 tablespoons tomato paste
  • 8–10 lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • Pinch of salt and pepper
  • ½ cup freshly grated mozzarella cheese
  • Extra fresh basil or parsley for garnish

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Add the diced onion and cook for about 3-4 minutes, until soft and translucent.
  2. Add the minced garlic and cook for 30 seconds, just until fragrant.
  3. Add the ground beef to the pot. Break it up and cook until nicely browned, about 5-6 minutes. Drain off excess fat if needed.
  4. Season the meat with salt, pepper, oregano, basil, and red pepper flakes (if using). Stir and cook for another minute.
  5. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
  6. Pour in the chicken broth, crushed tomatoes, and diced tomatoes (with their juices). Scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to a gentle simmer.
  7. Add the broken lasagna noodles to the pot. Stir to submerge. Simmer for 10-12 minutes, stirring occasionally, until noodles are tender but still al dente.
  8. While the noodles cook, make the ricotta dollops: In a small bowl, combine ricotta, Parmesan, parsley, basil, and a pinch of salt and pepper. Stir until well combined. Set aside.
  9. Once the noodles are tender, taste the broth and adjust seasoning as needed.
  10. To serve, ladle the soup into bowls. Drop a generous dollop (about 2-3 tablespoons) of the ricotta mixture into the center of each bowl. Sprinkle with freshly grated mozzarella and extra parsley or basil. Serve immediately.

Notes

Don’t let the soup sit too long after the noodles are done, as they will continue to absorb liquid. For leftovers, consider cooking noodles separately and adding them when serving. The ricotta dollops can be made a day ahead. Use low-sodium broth to control salt level.

Nutrition

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

Find it online: https://clunkcook.com/quick-one-pot-lasagna-soup-with-easy-ricotta-dollops/