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Cozy Lasagna Soup with Creamy Ricotta – Easy One-Pot Dinner

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This cozy lasagna soup with creamy ricotta dollop is a weeknight game-changer. It has all the cozy, cheesy, saucy goodness of lasagna without the layering, waiting, or dishes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 works great)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional, for a little heat)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 8–10 lasagna noodles, broken into 2-inch pieces (about 6 ounces)
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh basil, finely chopped
  • 1 clove garlic, minced (optional, for extra punch)
  • Salt and pepper to taste
  • Fresh basil leaves for garnish
  • Extra grated Parmesan for sprinkling
  • Crusty bread for dipping (highly recommended)

Instructions

  1. Heat the olive oil in your Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the ground beef to the pot, breaking it up with your wooden spoon. Cook for 6-8 minutes until no longer pink. Spoon out excess fat, leaving about a tablespoon for flavor.
  3. Sprinkle the oregano, basil, and red pepper flakes (if using) over the meat. Stir and cook for 1 minute.
  4. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Pour in the crushed tomatoes, diced tomatoes (with their juices), and chicken broth. Add the salt and pepper. Stir everything together, scraping up any browned bits from the bottom of the pot.
  5. Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for 15 minutes. Taste and adjust seasoning.
  6. Add the broken lasagna noodles to the pot. Stir well to make sure they’re submerged. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender but still have a little bite (al dente). Start checking at 8 minutes.
  7. While the noodles cook, combine the ricotta, Parmesan, lemon zest, chopped basil, and minced garlic (if using) in a small bowl. Add a pinch of salt and pepper. Stir until smooth. Set aside at room temperature.
  8. Once the noodles are tender, taste the soup one more time and adjust seasoning. Ladle the soup into bowls. Top each serving with a generous dollop of the ricotta mixture. Sprinkle extra Parmesan and fresh basil leaves on top. Serve immediately with crusty bread for dipping.

Notes

If meal-prepping or planning leftovers, cook the noodles separately and add them to individual servings to prevent them from absorbing too much liquid. Use whole-milk ricotta for best texture. Don’t skip the lemon zest in the ricotta dollop. For gluten-free, cook noodles separately and add to each bowl.

Nutrition

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

Find it online: https://cooksyla.com/cozy-lasagna-soup-with-creamy-ricotta-easy-one-pot-dinner/