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Kid-Approved One-Pot Lasagna Soup with Easy Ricotta

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A quick and easy one-pot lasagna soup that delivers all the classic flavors of lasagna without the fuss. Ready in about 40 minutes, this creamy, comforting soup is a family-friendly weeknight winner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 1 teaspoon salt (kosher salt preferred)
  • 1/2 teaspoon black pepper (freshly ground preferred)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 can (28 ounces) crushed tomatoes (San Marzano preferred)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups low-sodium chicken or beef broth
  • 8 ounces lasagna noodles, broken into 2-inch pieces (about 8–10 noodles)
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese (plus more for serving)
  • 2 cups shredded mozzarella cheese (for serving)
  • Fresh basil or parsley (for garnish, optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent.
  2. Add the minced garlic and cook for 30 seconds, stirring constantly.
  3. Add the ground beef to the pot. Break it up with a wooden spoon and cook for 6-8 minutes, until browned all the way through.
  4. Season the meat with salt, pepper, oregano, basil, and red pepper flakes (if using). Stir and cook for another minute.
  5. Pour in the crushed tomatoes and undrained diced tomatoes. Stir well, scraping up any browned bits from the bottom of the pot.
  6. Add the broth and stir to combine. Bring to a boil, then reduce heat to a gentle simmer. Let it bubble for about 5 minutes.
  7. Break the lasagna noodles into 2-inch pieces and add them to the pot. Stir to submerge. Cook for 10-12 minutes, stirring occasionally, until noodles are tender. If soup gets too thick, add a splash of water or extra broth.
  8. Reduce heat to low and stir in the ricotta cheese in dollops, gently swirling into the soup. Let warm through for 1-2 minutes.
  9. Remove pot from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning if needed.
  10. Ladle soup into bowls and top each serving with a generous handful of shredded mozzarella. Garnish with fresh basil or parsley if desired. Serve immediately.

Notes

If making ahead, cook noodles separately and add when reheating to prevent them from absorbing all the broth. For best results, use whole milk ricotta. Toast spices in the fat for more flavor. Let soup rest for 10 minutes before serving for best flavor.

Nutrition

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

Find it online: https://gleamgulp.com/kid-approved-one-pot-lasagna-soup-with-easy-ricotta/