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Cozy, One-Pot Lasagna Soup with Ricotta Cheese

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An easy stovetop lasagna soup that delivers all the comforting flavors of classic Italian lasagna in a quicker, cozier, one-pot meal with ricotta cheese.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef or Italian sausage
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups chicken broth
  • 8 ounces broken lasagna noodles
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup ricotta cheese
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Add ground beef or Italian sausage and cook until browned, breaking it up with a spoon.
  4. Stir in dried oregano, dried basil, and red pepper flakes if using.
  5. Pour in crushed tomatoes and chicken broth. Add bay leaf and bring to a boil.
  6. Add broken lasagna noodles and reduce heat to a simmer. Cook until noodles are tender, about 10 minutes.
  7. Remove bay leaf from the soup.
  8. Stir in heavy cream, shredded mozzarella, and grated Parmesan cheese until melted and combined.
  9. In a separate bowl, mix ricotta cheese with a pinch of salt and pepper.
  10. Serve soup topped with dollops of ricotta cheese and garnish with fresh basil leaves.

Notes

This soup captures the essence of traditional lasagna with less time and cleanup. For a vegetarian version, substitute meat with mushrooms or lentils and use vegetable broth. Leftovers reheat well and flavors deepen after a day.

Nutrition

Find it online: https://www.receipster.com/one-pot-lasagna-soup-ricotta/

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