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One-Pot Lasagna Soup with Ricotta Dollop (Easy Recipe)

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This one-pot lasagna soup gives you all the deep, layered flavor of traditional baked lasagna without the hour-long bake time or sink full of dirty dishes. It’s the kind of meal that makes you wonder why you ever bothered with the fussy version in the first place.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15 works well; you can also use ground Italian sausage for more spice)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 (28-ounce) can crushed tomatoes (preferably San Marzano)
  • 1 (15-ounce) can tomato sauce
  • 4 cups low-sodium chicken or beef broth
  • 8 ounces dried lasagna noodles, broken into 2-inch pieces (about 8–9 noodles)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 cup whole-milk ricotta cheese (for the dollop)
  • 2 tablespoons fresh parsley or basil, chopped (for garnish)

Instructions

  1. Brown the meat. Heat the olive oil in your large pot over medium-high heat. Add the ground beef and cook, breaking it apart with your spoon, until browned all over—about 5-7 minutes. Don’t rush this step; good browning equals deep flavor. If there’s excess fat, spoon it out, leaving about a tablespoon behind.
  2. Sauté the aromatics. Reduce the heat to medium. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for another 30 seconds until the garlic smells fragrant but not burnt.
  3. Build the broth. Pour in the crushed tomatoes and tomato sauce. Stir well, scraping up any browned bits from the bottom of the pot—that’s pure flavor. Add the broth, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer.
  4. Cook the noodles. Add the broken lasagna noodles to the simmering broth. Stir gently so they’re submerged. Cook according to the package directions, usually about 10-12 minutes, stirring occasionally to prevent sticking. The noodles should be tender but still hold their shape. If the soup gets too thick, add a splash more broth or water.
  5. Finish with Parmesan. Once the noodles are cooked, stir in the grated Parmesan cheese. Taste and adjust seasoning—more salt, pepper, or a pinch of sugar if the tomatoes are too acidic.
  6. Make the ricotta dollop. In a small bowl, stir the ricotta with a fork until smooth. Add a pinch of salt and a grind of black pepper. If you want it extra creamy, add a tablespoon of milk or cream.
  7. Serve immediately. Ladle the hot soup into bowls. Drop a generous dollop of ricotta right in the center of each bowl. Sprinkle with fresh parsley or basil and extra Parmesan. Serve with crusty bread for dipping.

Notes

Don’t overcook the noodles; start checking a minute or two before the package says they’re done. The soup will thicken as it sits, so add a splash of broth or water when reheating. For best texture, use whole-milk ricotta. Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

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

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