Cozy, One-Pot Lasagna Soup with Ricotta Cheese
A Hearty Delight You Didn’t Know You Needed
Picture this: a bubbling pot of rich, savory goodness that wraps around you like a warm hug on a chilly night. Cozy, One-Pot Lasagna Soup with Ricotta Cheese is not just a meal—it’s comfort in a bowl! This recipe brings together everything you love about lasagna without the fuss of layering. It’s quick, creamy, and pretty much a one-and-done dinner that will have everyone coming back for seconds. Trust me; it’s about to become a family favorite!
Why Make This Recipe
Who doesn’t appreciate an easy cleanup, especially after a long day? With this one-pot wonder, you can enjoy a delicious homemade meal without a mountain of dishes. Plus, it’s budget-friendly and super satisfying, making it perfect for families or those nights when you want to feed a crowd.
And let’s be real: the secret ricotta cheese topping elevates this dish to the next level. Warning: it’s hard to resist sneaking bites before serving!
Ingredients
You don’t need fancy stuff — just these basics!
- 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 (mafoldine, fusilli col buco, or lasagna noodles recommended)
- 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
Let’s get cooking! Here’s how to whip up your cozy soup:
Brown the meat: Heat 1 Tbsp olive oil in a Dutch oven or large soup pot over medium-high heat. Add the ground meat and cook until browned, about 4-5 minutes. If desired, drain off excess grease.
Sauté onion: Toss in the chopped onion, sprinkle with ½ tsp Kosher salt, and cook until softened, about 2-3 minutes. Add the garlic and cook for another minute.
Add liquid: Stir in the tomato paste until dissolved, then add the crushed tomatoes, chicken broth, and bay leaf. Toss in the fresh basil leaves and Parmesan rind, if you’re using it. Bring to a boil, then reduce to a simmer.
Add noodles: Mix in your choice of pasta noodles and cook for 12-15 minutes or until al dente. Meanwhile, prepare the ricotta topping.
Make the ricotta mixture: In a medium bowl, combine the ricotta cheese, grated Parmesan, remaining Kosher salt, and black pepper. Set aside.
Finish the soup: Remove the bay leaf and Parmesan rind. Stir in the heavy cream and shredded mozzarella until melted. Adjust seasoning if needed and ladle into bowls.
Broil with cheese: Place individual bowls on a rimmed baking sheet, dollop each with ricotta mixture, and broil under high heat for 1-2 minutes until the cheese is bubbly and golden. Sprinkle with parsley or basil and enjoy!
How to Make Cozy, One-Pot Lasagna Soup with Ricotta Cheese (Overview)
Can you feel the excitement? First, you’ll brown the meat for a delicious base, then sauté some aromatic onions and garlic. Add in the tomatoes, broth, and seasonings, letting it all mingle like old friends. Toss in your pasta of choice, and while it’s cooking, whip up that heavenly ricotta mixture. Finally, give everything a luxurious finish with cream and mozzarella, broiling to perfection! Pro tip: Don’t skip the fresh herbs; they add a delightful aroma that fills your kitchen.
How to Serve Cozy, One-Pot Lasagna Soup with Ricotta Cheese
Serving this soup is where the magic happens! Ladle out the rich, warm stew into cozy bowls, letting the vibrant colors of the tomato sauce and green basil shine through. You might want to grab some crusty baguette to soak up that delicious broth—trust me, you’ll thank me later. The aroma of melted cheese wafting through the air? Pure bliss!
How to Store Cozy, One-Pot Lasagna Soup with Ricotta Cheese
Got leftovers? Lucky you! This soup stays fresh in the fridge for about 3-4 days. Just make sure to store it in an airtight container. You can also freeze it for up to 3 months—just thaw and reheat it gently on the stove for a quick meal. Easy peasy!
Tips to Make Cozy, One-Pot Lasagna Soup with Ricotta Cheese
- Timing is everything: Add the pasta towards the end to avoid mushy noodles.
- Spice it up: Adjust the crushed red pepper if you want a kick—heat lovers, rejoice!
- Ingredient swaps: Feel free to use veggie crumbles for a meat-free version or swap in your favorite pasta shapes.
Variation
Want to mix things up? Try adding sautéed spinach or kale for an extra boost of greens. If you want a vegan alternative, switch the ricotta for a tofu-based cream and use vegetable broth. The beauty of this soup is its flexibility!
FAQs
Can I make this soup ahead of time?
Absolutely! Just store it in the fridge or freeze it as mentioned, but keep the pasta separate if you don’t want it to get mushy.
What can I substitute for ground meat?
You can use turkey, chicken, or even lentils for a vegetarian twist!
How do I reheat the soup?
Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of broth if it’s too thick.
📌 Pin this recipe for your next cozy dinner night!
Cozy One-Pot Lasagna Soup with Ricotta Cheese
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 until browned, about 4-5 minutes. If desired, drain off excess grease.
- Toss in the chopped onion, sprinkle with ½ tsp Kosher salt, and cook until softened, about 2-3 minutes.
- Add garlic and cook for another minute.
- Stir in the tomato paste until dissolved, then add crushed tomatoes, chicken broth, and bay leaf.
- Add fresh basil leaves and Parmesan rind if using. Bring to a boil, then reduce to a simmer.
- Stir in your choice of pasta noodles and cook for 12-15 minutes or until al dente.
- In a medium bowl, combine ricotta cheese, grated Parmesan, remaining Kosher salt, and black pepper. Set aside.
- Remove bay leaf and Parmesan rind.
- Stir in heavy cream and shredded mozzarella until melted.
- Adjust seasoning if needed and ladle into bowls.
- Place individual bowls on a rimmed baking sheet, dollop each with ricotta mixture, and broil under high heat for 1-2 minutes until the cheese is bubbly and golden.
- Sprinkle with parsley or basil and enjoy!
