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Cozy One-Pot Lasagna Soup with Creamy Ricotta: Best Easy Dinner

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This one-pot lasagna soup with creamy ricotta is a quick and easy weeknight dinner that delivers all the comforting flavors of classic lasagna without the layering or long bake time. Ready in about 40 minutes, it’s a hearty, soul-soothing meal perfect for cozy nights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, finely chopped (about 1.5 cups)
  • 4 cloves garlic, minced
  • 1 pound mild or hot Italian sausage, casings removed
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 8 ounces dried mafalda or fusilli pasta (or any short pasta)
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon lemon zest
  • Pinch of salt and pepper
  • 1/2 cup shredded mozzarella cheese (optional, for serving)
  • Fresh basil leaves, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
  2. Add the Italian sausage to the pot, breaking it up into small pieces. Cook for 6-8 minutes until browned and no longer pink. Spoon off excess fat if desired, leaving about 1 tablespoon.
  3. Push the sausage and onions to one side of the pot. Add the tomato paste to the empty space and cook, stirring constantly, for 2-3 minutes until it darkens and becomes fragrant. Stir everything together.
  4. Pour in the crushed tomatoes and chicken broth. Add the dried oregano, dried basil, bay leaf, and a generous pinch of salt and pepper. Stir, scraping the bottom of the pot to release any browned bits. Bring to a boil, then reduce heat to a low simmer.
  5. Stir in the dry pasta. Cook according to package directions for al dente, usually 8-10 minutes, stirring occasionally to prevent sticking.
  6. While the pasta cooks, prepare the ricotta topping: In a small bowl, combine the whole milk ricotta, grated Parmesan, chopped parsley, lemon zest, and a pinch of salt and pepper. Stir until combined. Taste and adjust seasoning.
  7. Once the pasta is tender, remove the pot from the heat. Discard the bay leaf. Taste and adjust salt and pepper. Ladle the soup into bowls. Top each bowl with a generous dollop of the ricotta mixture, a sprinkle of shredded mozzarella (if using), and fresh basil leaves. Serve immediately with extra Parmesan on the side.

Notes

For best texture, keep the ricotta mixture cold until serving. The soup thickens as it sits; if making ahead, cook pasta separately and add when serving. To freeze, freeze the soup base without pasta; add cooked pasta when reheating.

Nutrition

Keywords: lasagna soup, one-pot soup, Italian sausage soup, ricotta soup, easy dinner, comfort food, weeknight dinner

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