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Best One-Pot Lasagna Soup with Easy Ricotta Dollops

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This one-pot lasagna soup captures the rich, meaty, cheesy magic of classic lasagna in a single pot. With broken lasagna noodles, a savory tomato broth, and creamy ricotta dollops, it’s the ultimate comfort food for busy weeknights or crowd-pleasing gatherings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 1 tablespoon balsamic vinegar
  • 8 ounces dried lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • Pinch of salt and pepper
  • 2 cups shredded mozzarella cheese (for serving, optional)

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until nicely browned, about 6-8 minutes. Spoon off excess fat, leaving about 1 tablespoon.
  2. Reduce heat to medium. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic, oregano, basil, red pepper flakes (if using), salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in the crushed tomatoes, diced tomatoes (with juices), chicken broth, and balsamic vinegar. Stir, scraping up any browned bits from the bottom of the pot.
  4. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes. Taste and adjust salt and pepper if needed.
  5. Add the broken lasagna noodles to the pot, stirring to submerge. Increase heat to medium and bring to a gentle boil. Cook for 10-12 minutes, stirring occasionally, until noodles are tender but still al dente.
  6. While noodles cook, mix ricotta, Parmesan, parsley, basil, and a pinch of salt and pepper in a small bowl. Set aside at room temperature.
  7. Remove pot from heat. Ladle soup into bowls. Top each with a generous dollop of ricotta mixture and a sprinkle of shredded mozzarella if desired. Garnish with extra fresh parsley or basil. Serve immediately.

Notes

Don’t overcook the noodles; they will continue to soften as the soup sits. For a deeper flavor, toast a tablespoon of tomato paste with the garlic. Break noodles into roughly 2-inch pieces for even cooking. Let the soup rest for 5-10 minutes after cooking for best flavor. For a larger crowd, double the recipe and add broth in two stages to prevent overflow.

Nutrition

Keywords: lasagna soup, one-pot soup, Italian soup, comfort food, easy dinner, ground beef soup, ricotta dollops

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