One-Pot Lasagna Soup with Ricotta Cheese hits that sweet spot between comfort food and quick dinner. It’s like lasagna decided to take a swim in a cozy bowl, and honestly, it’s a total game-changer for busy nights. You get all the flavors of traditional lasagna but without the fuss of layering noodles and waiting forever for it to bake. Plus, the ricotta cheese adds that creamy, dreamy touch that makes every spoonful feel like a hug.
Why You Should Try One-Pot Lasagna Soup with Ricotta Cheese
Ever craved lasagna but didn’t want to spend hours in the kitchen? This soup solves that problem. It combines all the classic ingredients—ground beef, tomatoes, pasta, and cheese—into one pot, so cleanup is a breeze. The ricotta cheese stirred in at the end gives it a silky texture that’s hard to beat. If you’re a fan of Italian flavors but short on time, this recipe will become your go-to.
Variations and Substitutions
Not a fan of beef? Swap it out for ground turkey or Italian sausage for a different spin. Want to make it vegetarian? Use lentils or mushrooms instead of meat, and add extra veggies like zucchini or spinach to bulk it up. For the cheese, if ricotta isn’t your thing, try cottage cheese or even cream cheese for a similar creamy effect. Gluten-free pasta works perfectly here too, so no one misses out.
Ingredients You’ll Need
- 1 pound ground beef (or turkey/sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley or basil for garnish (optional)
How I Make One-Pot Lasagna Soup with Ricotta Cheese
- Brown the ground beef in a large pot over medium heat, breaking it up as it cooks. Drain excess fat if needed.
- Add diced onion and garlic to the pot, sauté until soft and fragrant.
- Pour in crushed tomatoes and broth. Stir in basil, oregano, salt, and pepper.
- Bring the mixture to a boil, then add broken lasagna noodles.
- Reduce heat and simmer until noodles are tender, about 10-12 minutes.
- Remove from heat and stir in ricotta cheese until creamy and well combined.
- Serve topped with shredded mozzarella and fresh herbs if you like.
Pro Tips for One-Pot Lasagna Soup with Ricotta Cheese
Keep an eye on the noodles while simmering; nobody likes mushy pasta. If the soup gets too thick, add a splash of broth or water to loosen it up. When stirring in the ricotta, do it gently to keep the texture smooth and avoid clumps. Leftover soup tastes even better the next day, so don’t hesitate to make a big batch.
Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a little broth if it thickens too much. This soup also freezes well, but the ricotta might change texture slightly after thawing. If that happens, just stir it up again or add a fresh dollop when reheating.
Common Mistakes to Avoid
Don’t skip breaking the lasagna noodles into smaller pieces; whole noodles won’t cook evenly in the soup. Avoid boiling the soup too hard once the pasta is added, or you’ll end up with a sticky mess. And whatever you do, don’t forget to season properly—this soup needs that punch of salt and herbs to shine.
Nutrition Information
- Calories: 420 kcal
- Carbohydrates: 35 g
- Protein: 32 g
- Fat: 18 g
- Fiber: 4 g
- Sugar: 9 g
One-Pot Lasagna Soup with Ricotta Cheese
Ingredients
Instructions
- In a large pot, cook ground beef over medium heat until browned. Drain excess fat.
- Add diced onion and minced garlic, cooking until onion is soft.
- Stir in crushed tomatoes, beef broth, dried basil, and oregano. Bring to a boil.
- Add broken lasagna noodles, reduce heat to a simmer, and cook until noodles are tender, about 15 minutes.
- Season with salt and pepper to taste.
- Serve soup topped with dollops of ricotta cheese and a sprinkle of mozzarella and Parmesan cheeses.