Cozy, One-Pot Lasagna Soup with Ricotta Cheese
Lasagna is a beloved Italian classic, but if you're looking for a quicker way to enjoy those same flavors, look no further than stovetop lasagna soup! This cozy dish captures the essence of traditional lasagna while still being incredibly easy to make. Ideal for chilly evenings! Bonus: my kids enjoy making this with me -- it's family-friendly and not too fussy!
Servings: 6 servings
Calories: 677kcal
Video
Equipment
Ingredients
- 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 – we recommend mafaldine, fusilli col buco, or lasagna noodles broken into bite-size pieces¼
- ¼ cup heavy cream
- 1 cup (4oz) shredded mozzarella cheese
- ¼ cup chopped fresh parsley or basil leaves for serving
- Baguette optional, for serving
For the ricotta cheese topping:
- 1 cup (8oz) whole milk ricotta cheese
- ½ cup grated Parmesan
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Brown the meat. Heat 1 Tbsp olive oil in a Dutch oven or large soup pot over medium-high heat. When hot, add ground meat then cook, stirring occasionally, until browned on all sides, about 4-5 minutes. If wanted, drain off excess grease from beef or sausage.
- Sauté onion. Add chopped onion, then season with ½ tsp Kosher salt. Cook, stirring occasionally, until softened, about 2-3 minutes, then add 3 chopped garlic cloves. Cook 1 minute more. Stir in 2 tsp dried oregano and ¼ tsp crushed red pepper flakes.
- Add liquid. Add 3 Tbsp tomato paste, then use a spatula to break it up until it dissolves. Add 1 (28oz) can crushed tomatoes, 6 cups low-sodium chicken broth, and 1 bay leaf. Stir in fresh basil leaves and Parmesan rind, if using. Bring to a boil, then reduce heat to a simmer.
- Add noodles. Stir in 8oz pasta noodles, then cook for 12-15 minutes, or until the pasta is cooked to your liking. Meanwhile, make the ricotta cheese topping.
- Make the ricotta cheese mixture. In a medium bowl, mix together 1 cup ricotta cheese, ½ cup grated Parmesan, remaining ½ tsp Kosher salt, and ¼ tsp black pepper. Set aside
- Finish the soup, then broil with cheese. Remove the bay leaf and Parmesan rind. Stir in ¼ cup heavy cream and 1 cup shredded mozzarella cheese to the soup until melted. Taste, adjust seasoning as needed, then spoon into serving bowls. Place individual portions of soup on a rimmed baking sheet, then dollop each with some of the ricotta cheese mixture. Place under a broiler set to high for 1-2 minutes (keeping a close eye on it so it doesn’t burn), just until the cheese melts and turns golden brown and bubbly. Sprinkle with chopped parsley or fresh basil leaves, then serve immediately with extra black pepper.
Notes
- Pasta tip: If not serving right away, cook pasta separately and add just before serving. Reduce broth by 1 cup.
- Storage: Refrigerate leftovers up to 3–5 days.
- Sausage: Pork or chicken, hot or sweet, all work.
- Freezing: Freeze soup without pasta for up to 3 months. Thaw, reheat, then add freshly cooked pasta and ricotta before serving.
Nutrition
Serving: 1.5cups | Calories: 677kcal | Carbohydrates: 41g | Protein: 40g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1014mg | Potassium: 767mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1034IU | Vitamin C: 8mg | Calcium: 426mg | Iron: 4mg
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