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Lasagna Soup: One-Pot Bowl with Ricotta and Melty Mozzarella for Cozy Weeknights Pinterest recipe pin

One-Pot Lasagna Soup with Ricotta and Mozzarella

A cozy one-pot lasagna soup that delivers classic lasagna flavor with broken lasagna noodles, a savory tomato-meat broth, and creamy ricotta finish—ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced (about 1 cup)
  • 2 medium carrots diced (about 1 cup)
  • 3 cloves garlic minced
  • 1 pound ground beef 85% lean
  • 2 tablespoons tomato paste
  • 1 15-ounce can crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 12 ounces lasagna noodles broken into 2–3 inch pieces
  • 1 cup whole-milk ricotta plus more for serving, optional
  • 2 cups shredded part-skim mozzarella divided
  • 2 tablespoons chopped fresh basil optional, for garnish
Optional substitutions
  • 1/2 pound Italian sausage optional substitution for part of ground beef
  • 1 15-ounce can drained lentils (optional vegetarian swap for meat)

Equipment

  • 1 6-quart Dutch oven or large heavy-bottomed pot
  • 1 Wooden spoon or heatproof spatula
  • 1 Measuring cups and spoons
  • 1 Cutting board and chef's knife

Method
 

Prepare the aromatics and brown the meat
  1. Heat the olive oil in a 6-quart Dutch oven over medium heat; add the diced onion and carrots and cook until softened, about 5 minutes. Add the minced garlic and cook 30 seconds.
  2. Add the ground beef and break it up with a spoon; brown over medium-high heat until no pink remains and small browned bits form on the pot bottom, about 6–8 minutes. Drain excess fat if more than 2 tablespoons remain.
Build the tomato-broth
  1. Stir in the tomato paste and cook 1 minute. Add crushed tomatoes, chicken broth, Worcestershire sauce, sugar, oregano, dried basil, salt, and pepper. Bring to a gentle boil, then reduce to a simmer.
Cook the noodles and finish
  1. Add the broken lasagna noodles to the simmer and cook uncovered, stirring occasionally, until noodles are al dente, 8–10 minutes; add up to 1/2 cup extra broth if the soup becomes too thick. Remove from heat and let rest 2–3 minutes.
  2. Ladle soup into bowls, add about 2 tablespoons ricotta to each bowl and swirl to loosen, then sprinkle with shredded mozzarella and chopped basil. Serve hot.

Notes

If you prefer a smoother texture use tomato sauce instead of crushed tomatoes and reduce broth by 1/2 cup. To keep leftover soup from getting too thick, store broth and noodles separately when possible; refrigerate for up to 3 days. For a meatier flavor, swap chicken broth for beef broth but taste for extra salt before serving.