Why Make This Recipe
Cozy, One-Pot Lasagna Soup with Ricotta Cheese is the perfect dish for chilly days. This comforting soup is packed with flavors of classic lasagna but comes together in a simpler, more relaxed manner. With a hearty mix of ground meat, savory spices, and creamy cheeses, this recipe guarantees warmth and satisfaction. Plus, it’s an easy one-pot meal, making cleanup a breeze!
How to Make Cozy, One-Pot Lasagna Soup with Ricotta Cheese
Ingredients
- 1 Tbsp olive oil
- 1 lb ground beef or Italian sausage (hot or sweet) (casings removed)
- 1 medium sweet onion (roughly chopped into ¼-inch pieces)
- ½ tsp Kosher salt
- 3 cloves garlic (finely chopped)
- 2 tsp dried oregano or Italian seasoning
- ¼ tsp crushed red pepper flakes
- 3 Tbsp tomato paste
- 1 (28oz) can crushed tomatoes
- 6 cups (48oz) low-sodium chicken broth
- 1 bay leaf
- ⅓ cup loosely packed basil leaves (about 15 basil leaves)
- 1 Parmesan rind (optional)
- 8 oz pasta noodles of your choice – we recommend mafaldine, fusilli col buco, or lasagna noodles
- ¼ cup heavy cream
- 1 cup (4oz) shredded mozzarella cheese
- ¼ cup chopped fresh parsley or basil leaves (for serving)
- Baguette (optional, for serving)
- 1 cup (8oz) whole milk ricotta cheese
- ½ cup grated Parmesan
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Directions
Brown the meat. Heat 1 Tbsp olive oil in a Dutch oven or large soup pot over medium-high heat. When hot, add ground meat and cook, stirring occasionally, until browned on all sides, about 4-5 minutes. If needed, drain off excess grease.
Sauté onion. Add chopped onion and season with ½ tsp Kosher salt. Cook, stirring occasionally, until softened, about 2-3 minutes, then add 3 chopped garlic cloves. Cook for 1 minute more. Stir in 2 tsp dried oregano and ¼ tsp crushed red pepper flakes.
Add liquid. Add 3 Tbsp tomato paste and use a spatula to break it up until it dissolves. Then, add 1 (28oz) can crushed tomatoes, 6 cups low-sodium chicken broth, and 1 bay leaf. Stir in fresh basil leaves and Parmesan rind if using. Bring to a boil, then reduce heat and let it simmer.
Add noodles. Stir in 8 oz pasta noodles and cook for 12-15 minutes, or until the pasta is cooked to your liking. Meanwhile, make the ricotta cheese topping.
Make the ricotta cheese mixture. In a medium bowl, mix together 1 cup ricotta cheese, ½ cup grated Parmesan, remaining ½ tsp Kosher salt, and ¼ tsp black pepper. Set aside.
Finish the soup, then broil with cheese. Remove the bay leaf and Parmesan rind. Stir in ¼ cup heavy cream and 1 cup shredded mozzarella cheese into the soup until melted. Taste and adjust seasoning if needed. Spoon into serving bowls. Place portions of soup on a rimmed baking sheet and dollop each with the ricotta cheese mixture. Broil under high for 1-2 minutes, keeping a close eye so it doesn’t burn, until the cheese is melted and bubbly. Sprinkle with chopped parsley or fresh basil before serving.
How to Serve Cozy, One-Pot Lasagna Soup with Ricotta Cheese
Serve this delicious soup immediately. It’s great on its own, but you can pair it with a crusty baguette for a complete meal. Garnish each bowl with fresh parsley or basil for added color and flavor.
How to Store Cozy, One-Pot Lasagna Soup with Ricotta Cheese
To store leftovers, let the soup cool completely. Then, transfer it to an airtight container and refrigerate for up to 3 days. When reheating, add a splash of broth to loosen it up if it’s thickened.
Tips to Make Cozy, One-Pot Lasagna Soup with Ricotta Cheese
- Use quality meat. Lean ground beef or Italian sausage adds flavor. Choose what you like best!
- Mix up the pasta. Feel free to use your favorite type of pasta. Just adjust the cooking time based on what you choose.
- Adjust spice levels. If you prefer a milder soup, skip the crushed red pepper flakes or reduce the amount.
Variation
For a vegetarian option, swap the meat for lentils or mushrooms and use vegetable broth instead of chicken broth. The flavors will still be rich and yummy!
FAQs
Can I make this soup in advance?
Yes, you can prepare the soup a day ahead. Just store it in the fridge and reheat when ready to serve.
Can I freeze this soup?
Absolutely! Allow it to cool, then place it in a freezer-safe container. It will keep well for up to 3 months. Thaw it in the fridge before reheating.
What can I use instead of ricotta cheese?
If you don’t have ricotta cheese, you can use cream cheese or cottage cheese as a substitute for a similar creamy texture.
One-Pot Lasagna Soup
Ingredients
Method
- Heat 1 Tbsp olive oil in a Dutch oven or large soup pot over medium-high heat.
- Add the ground meat and cook, stirring occasionally, until browned on all sides, about 4-5 minutes. If needed, drain off excess grease.
- Add the chopped onion and season with ½ tsp Kosher salt. Cook until softened, about 2-3 minutes, then add the chopped garlic and cook for 1 more minute.
- Stir in 2 tsp dried oregano and ¼ tsp crushed red pepper flakes.
- Add 3 Tbsp tomato paste and break it up until it dissolves.
- Add the crushed tomatoes, chicken broth, and bay leaf. Stir in fresh basil leaves and Parmesan rind if using. Bring to a boil, then reduce heat and let it simmer.
- Stir in 8 oz pasta noodles and cook for 12-15 minutes, or until the pasta is cooked to your liking.
- In a medium bowl, mix together ricotta cheese, grated Parmesan, remaining salt, and black pepper. Set aside.
- Remove the bay leaf and Parmesan rind.
- Stir in heavy cream and shredded mozzarella cheese until melted. Adjust seasoning if needed.
- Spoon into serving bowls. Dollop each with ricotta cheese mixture and broil under high for 1-2 minutes until the cheese is melted and bubbly.
- Sprinkle with chopped parsley or fresh basil before serving.