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Cozy One-Pot Lasagna Soup with Ricotta Cheese

A comforting and easy one-pot lasagna soup that brings together all the flavors of traditional lasagna in a quick, creamy, and satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 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 28 oz can crushed tomatoes
  • 6 cups 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)
For the Toppings
  • ¼ cup heavy cream
  • 1 cup shredded mozzarella cheese
  • ¼ cup chopped fresh parsley or basil leaves (for serving)
  • 1 cup whole milk ricotta cheese
  • ½ cup grated Parmesan
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 Baguette (optional, for serving)

Method
 

Cooking the Soup
  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 until browned, about 4-5 minutes. If desired, drain off excess grease.
  3. Toss in the chopped onion, sprinkle with ½ tsp Kosher salt, and cook until softened, about 2-3 minutes.
  4. Add garlic and cook for another minute.
  5. Stir in the tomato paste until dissolved, then add crushed tomatoes, chicken broth, and bay leaf.
  6. Add fresh basil leaves and Parmesan rind if using. Bring to a boil, then reduce to a simmer.
  7. Stir in your choice of pasta noodles and cook for 12-15 minutes or until al dente.
Preparing the Ricotta Mixture
  1. In a medium bowl, combine ricotta cheese, grated Parmesan, remaining Kosher salt, and black pepper. Set aside.
Finishing the Soup
  1. Remove bay leaf and Parmesan rind.
  2. Stir in heavy cream and shredded mozzarella until melted.
  3. Adjust seasoning if needed and ladle into bowls.
Broiling
  1. 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.
  2. Sprinkle with parsley or basil and enjoy!

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.