Cozy One-Pot Lasagna Soup with Ricotta Cheese Recipe
This Cozy, One-Pot Lasagna Soup with Ricotta Cheese is a hearty and comforting twist on traditional lasagna, delivered in a warm, flavorful soup form. Made with ground beef or Italian sausage, aromatic herbs, tender pasta, and finished with a creamy ricotta cheese topping broiled to golden perfection, this recipe is perfect for a satisfying weeknight meal that comes together in just 50 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
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 (divided)
- 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)
Pasta
- 8 oz pasta noodles of your choice – recommended mafaldine, fusilli col buco, or lasagna noodles
Cheese and Cream
- ¼ cup heavy cream
- 1 cup (4oz) shredded mozzarella cheese
Ricotta Cheese Topping
- 1 cup (8oz) whole milk ricotta cheese
- ½ cup grated Parmesan
- ½ tsp Kosher salt (remaining)
- ¼ tsp freshly ground black pepper
Garnish and Serving
- ¼ cup chopped fresh parsley or basil leaves (for serving)
- Baguette (optional, for serving)
Instructions
- Brown the meat: Heat 1 Tbsp olive oil in a Dutch oven or large soup pot over medium-high heat. When hot, add the ground beef or Italian sausage and cook, stirring occasionally, until browned on all sides, about 4-5 minutes. Drain off excess grease if desired.
- Sauté onion: Add the roughly chopped onion to the pot and season with ½ tsp Kosher salt. Cook, stirring occasionally, until the onion softens, about 2-3 minutes. Add the chopped garlic cloves and cook for 1 minute more. Then stir in the dried oregano (or Italian seasoning) and crushed red pepper flakes.
- Add liquid: Stir in the tomato paste, breaking it up with a spatula until it dissolves. Add the crushed tomatoes, low-sodium chicken broth, bay leaf, fresh basil leaves, and the Parmesan rind if using. Bring the mixture to a boil, then reduce the heat to a simmer.
- Add noodles: Stir in the pasta noodles and cook for 12-15 minutes, or until the noodles are tender and cooked through to your liking. While the pasta cooks, prepare the ricotta cheese topping.
- Make the ricotta cheese mixture: In a medium bowl, combine the whole milk ricotta cheese, grated Parmesan, remaining ½ tsp Kosher salt, and freshly ground black pepper. Mix well and set aside.
- Finish the soup and broil with cheese: Remove the bay leaf and Parmesan rind from the soup. Stir in the heavy cream and shredded mozzarella cheese until melted and fully incorporated. Taste the soup and adjust seasoning if needed. Ladle the soup into individual oven-safe serving bowls placed on a rimmed baking sheet. Dollop each bowl with a generous spoonful of the ricotta cheese mixture. Place under a preheated broiler set to high for 1-2 minutes, watching carefully to avoid burning, until the ricotta topping is bubbly and golden brown. Garnish with chopped fresh parsley or basil leaves and serve immediately, optionally with slices of baguette and extra black pepper.
Notes
- You can use either ground beef or Italian sausage (hot or sweet) depending on your preference.
- If you want to reduce the fat content, drain excess grease after browning the meat.
- The Parmesan rind adds a deep umami flavor but is optional.
- Choose pasta shapes that hold sauce well, such as mafaldine, fusilli col buco, or broken lasagna noodles.
- Keep a close eye when broiling the ricotta topping to avoid burning.
- This soup can be made a day ahead; reheat and broil the cheese topping just before serving.