One-Pot Lasagna Soup with Ricotta Cheese is a comforting and hearty twist on classic lasagna, all cozy in a warm bowl. This soup brings together rich tomato broth, ground meat, tender noodles, and melty cheese, topped off with creamy dollops of ricotta that add a nice fresh touch. It’s like all your favorite lasagna flavors, but easier to make and perfect for chilly days.
I love making this soup when I want something filling but don’t want to fuss with layering or baking. The best part is how simple it is—everything cooks right in one pot, which means less cleanup and more time to sit back and enjoy. I always spoon a generous scoop of ricotta cheese on top because it melts slightly and adds this lovely creaminess that makes every bite extra special.
My favorite way to serve this soup is with some crusty bread for dipping and a sprinkle of fresh basil or parsley on top. It’s a crowd-pleaser that feels just like a warm hug on a plate, and I’ve made it for both casual family dinners and friend get-togethers. It’s amazing how something so simple can taste so comforting and delicious. If you love lasagna but want something quicker and easier, this soup is definitely worth trying!
Key Ingredients & Substitutions
Ground beef or Italian sausage: This is your main protein and gives the soup its hearty flavor. If you want a lighter option, ground turkey or chicken works well. For a vegetarian version, try plant-based crumbles or mushrooms.
Lasagna noodles: Using broken lasagna noodles adds the classic texture. If you don’t have them, mafaldine pasta or even broken rigatoni or penne make great substitutes.
Ricotta cheese: A must for that creamy, mild topping. If you can’t have dairy, try swapping ricotta for a dollop of dairy-free cream cheese or cashew cream for a similar texture.
Tomatoes & broth: Crushed and diced tomatoes build a rich base, while broth adds depth. Use vegetable broth if you want to keep it vegetarian.
How Do You Get the Pasta Perfectly Cooked Without Sticking in One Pot?
Cooking pasta directly in the soup is easy but needs a bit of care so it doesn’t clump or get mushy.
- Add the pasta once the soup mixture reaches a boil to jump-start cooking.
- Keep the heat at a gentle simmer—not too high—to avoid boiling over or rapid evaporation.
- Stir often, especially right after adding the pasta, to separate the noodles and prevent sticking.
- Use the right amount of liquid: enough broth and water to allow pasta to cook fully without drying out the soup.
- Check pasta early and often; pasta shape and size affect cooking times, so aim for tender but still firm (al dente).
- If the soup thickens too much, just add a splash of extra broth or water to loosen it up.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking everything in one place and developing deep flavors.
- Wooden spoon or silicone spatula – great for stirring the soup without scratching your pot.
- Knife and cutting board – for chopping onions, garlic, and herbs easily and safely.
- Measuring cups and spoons – to keep your seasoning and liquids just right.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter soup that still tastes great.
- Add chopped spinach or kale near the end for a boost of green and extra nutrients.
- Stir in shredded mozzarella or provolone cheese for a melty, cheesy twist.
- Mix in Italian sausage with some fennel seed for a slightly spicy, aromatic flavor.
One-Pot Lasagna Soup with Ricotta Cheese
Ingredients You’ll Need:
- 1 lb (450g) ground beef or Italian sausage (or a mix)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups (960 ml) beef or chicken broth
- 1 (28 oz/796 ml) can crushed tomatoes
- 1 (14.5 oz/411 g) can diced tomatoes
- 1 ½ cups (180 g) broken lasagna noodles or mafaldine pasta
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for slight heat)
- 1 cup (240 ml) water
- 1 cup (240 ml) ricotta cheese
- ½ cup (50 g) grated Parmesan cheese, plus extra for garnish
- Fresh basil leaves for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and about 25 minutes to cook. Total time is roughly 35 minutes from start to finish, perfect for a quick and hearty meal.
Step-by-Step Instructions:
1. Brown the Meat:
Heat a little olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef or Italian sausage and cook for about 5 to 7 minutes, breaking it up with a spoon until it’s nicely browned. Drain any extra fat if you want.
2. Cook the Aromatics:
Add the diced onion and cook until soft, about 3 to 4 minutes. Then stir in minced garlic and cook for another 30 seconds until you can smell its aroma.
3. Add the Tomato Base and Seasonings:
Pour in the broth, crushed tomatoes, diced tomatoes with their juice, and water. Stir in Italian seasoning, salt, pepper, and optional red pepper flakes. Bring everything up to a boil.
4. Cook the Noodles:
Once boiling, add the broken lasagna noodles or mafaldine pasta. Lower the heat to a simmer and cook uncovered for about 10 to 12 minutes, stirring occasionally so the noodles don’t stick. Cook until noodles are tender.
5. Finish with Cheese and Serve:
Stir in the grated Parmesan cheese to make the broth rich and cheesy. When serving, ladle soup into bowls and top each serving with a big spoonful of creamy ricotta cheese. Sprinkle with fresh basil leaves and extra Parmesan, if you like. Enjoy with crusty or garlic bread on the side for a full meal!
Can I Use Frozen Ground Meat for This Soup?
Yes! Just make sure to fully thaw the ground beef or sausage in the refrigerator overnight before cooking. This helps it brown evenly and cook safely.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and refrigerate it for up to 3 days. Reheat gently on the stove, stirring in a splash of broth if the soup thickens too much. Add the ricotta just before serving.
What Can I Substitute for Lasagna Noodles?
Broken mafaldine, broken rigatoni, penne, or even broken spaghetti work well. Just adjust the cooking time based on the pasta shape to avoid overcooking.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
