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Easy One-Pot Lasagna Soup with Ricotta (Best 30-Minute Dinner)

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This easy one-pot lasagna soup delivers all the rich, cheesy, saucy goodness of a full lasagna without the layering or fuss. Ready in about 30 minutes, it’s the perfect weeknight comfort meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/20 works great)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes (preferably San Marzano)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken or beef broth
  • 8–10 lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • ½ cup grated Parmesan cheese (freshly grated)
  • 2 cups shredded mozzarella cheese
  • ¼ cup fresh basil or parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it apart as it browns.
  2. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
  3. Stir in the minced garlic, salt, pepper, oregano, basil, and red pepper flakes (if using). Cook for about 30 seconds until fragrant.
  4. Pour in the crushed tomatoes and diced tomatoes with their juices. Stir, scraping up any browned bits from the bottom of the pot.
  5. Add the broth and bring to a boil. Reduce heat to a steady simmer and cook uncovered for 10 minutes, stirring occasionally.
  6. Break the lasagna noodles into roughly 2-inch pieces. Add them to the simmering soup and stir gently. Cook for 8-10 minutes, stirring every couple of minutes, until tender but still al dente.
  7. Turn off the heat and stir in 1 cup of the shredded mozzarella cheese until melted.
  8. In a small bowl, mix the ricotta cheese with the grated Parmesan until combined.
  9. Ladle the soup into bowls. Top each with a generous dollop of the ricotta mixture, remaining mozzarella, and a sprinkle of fresh basil or parsley. Serve immediately.

Notes

Don’t overcook the noodles; start checking at 8 minutes. Brown the meat properly for best flavor. Stir noodles gently to prevent sticking. Season as you go. While soup simmers, break noodles, mix ricotta topping, and chop garnish. If soup is too thick, add a splash of hot broth; if too thin, simmer uncovered a few extra minutes. Leftovers will be thicker the next day.

Nutrition

Keywords: lasagna soup, one-pot lasagna soup, easy lasagna soup, 30-minute dinner, weeknight dinner, comfort food, Italian soup, ground beef soup, ricotta soup

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