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One-Pot Lasagna Soup

This Cozy, One-Pot Lasagna Soup with Ricotta Cheese is a comforting dish that combines the flavors of classic lasagna in a simpler, easier-to-make soup form.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Italian
Calories: 470
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 Tbsp olive oil
  • 1 lb ground beef or Italian sausage (hot or sweet) (casings removed) Use lean ground beef or Italian sausage for best flavor.
  • 1 medium sweet onion (roughly chopped into ¼-inch pieces)
  • ½ tsp Kosher salt For seasoning.
  • 3 cloves garlic (finely chopped)
  • 2 tsp dried oregano or Italian seasoning
  • ¼ tsp crushed red pepper flakes Adjust to taste for spice.
  • 3 Tbsp tomato paste
  • 1 28oz can crushed tomatoes
  • 6 cups low-sodium chicken broth Can substitute with vegetable broth for a vegetarian option.
  • 1 bay leaf
  • ⅓ cup loosely packed basil leaves (about 15 basil leaves)
  • 1 piece Parmesan rind (optional)
  • 8 oz pasta noodles of your choice Recommended: mafaldine, fusilli col buco, or lasagna noodles.
  • ¼ cup heavy cream
  • 1 cup shredded mozzarella cheese
  • ¼ cup chopped fresh parsley or basil leaves (for serving)
  • 1 piece Baguette (optional, for serving) Great for dunking into the soup.
  • 1 cup whole milk ricotta cheese
  • ½ cup grated Parmesan
  • ½ tsp Kosher salt For the ricotta cheese mixture.
  • ¼ tsp freshly ground black pepper For the ricotta cheese mixture.

Method
 

Preparation
  1. Heat 1 Tbsp olive oil in a Dutch oven or large soup pot over medium-high heat.
  2. Add the ground meat and cook, stirring occasionally, until browned on all sides, about 4-5 minutes. If needed, drain off excess grease.
  3. 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.
  4. Stir in 2 tsp dried oregano and ¼ tsp crushed red pepper flakes.
Cooking the Soup
  1. Add 3 Tbsp tomato paste and break it up until it dissolves.
  2. 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.
  3. Stir in 8 oz pasta noodles and cook for 12-15 minutes, or until the pasta is cooked to your liking.
Making the Ricotta Mixture
  1. In a medium bowl, mix together ricotta cheese, grated Parmesan, remaining salt, and black pepper. Set aside.
Finishing Touches
  1. Remove the bay leaf and Parmesan rind.
  2. Stir in heavy cream and shredded mozzarella cheese until melted. Adjust seasoning if needed.
  3. 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.
  4. Sprinkle with chopped parsley or fresh basil before serving.

Notes

This soup is perfect for serving with crusty bread. Store leftovers in an airtight container in the fridge for up to 3 days. If frozen, it will keep for up to 3 months.