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

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This one-pot lasagna soup delivers all the comforting flavors of classic lasagna without the layered assembly. Ready in under 45 minutes, it features a rich tomato-beef broth, broken lasagna noodles, and creamy ricotta dollops that melt into velvety pockets.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon zest
  • Pinch of salt and pepper
  • Fresh basil leaves, torn (for garnish)
  • Extra grated Parmesan (for serving)
  • Crusty bread or garlic bread (for serving)

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned and no longer pink, about 6-8 minutes. Transfer to a bowl with a slotted spoon, leaving about 2 tablespoons drippings.
  2. Reduce heat to medium. Add diced onion and cook until softened, about 4 minutes. Add garlic, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Stir constantly for 1 minute until fragrant.
  3. Pour in crushed tomatoes and chicken broth. Bring to a boil, then reduce to a simmer. Return beef to pot. Simmer for 10 minutes, stirring occasionally.
  4. Add broken lasagna noodles to the soup. Cook according to package directions, about 10-12 minutes, stirring every few minutes to prevent sticking. If soup gets too thick, add extra broth or water.
  5. While noodles cook, combine ricotta, Parmesan, parsley, lemon zest, salt, and pepper in a small bowl. Stir until smooth. Set aside at room temperature.
  6. Check noodles for doneness (al dente). Adjust salt and pepper. If desired, add a splash of broth for thinner soup or simmer uncovered for thicker soup.
  7. Ladle soup into bowls. Drop a generous dollop of ricotta mixture into the center of each bowl. Garnish with torn basil and extra Parmesan. Serve immediately with crusty bread.

Notes

For gluten-free version, cook gluten-free lasagna noodles separately and add to individual bowls. For dairy-free, use dairy-free ricotta and skip Parmesan. Soup thickens as it sits; add extra broth when reheating. Store soup base and noodles separately for best texture.

Nutrition

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

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