Chunky One Pot Lasagna Soup with Creamy Ricotta
This Chunky One-Pot Lasagna Soup is a beefy tomato soup packed with high-fiber veggies and chunky of chewy lasagna noodles. Everything simmers together in one pot, so the garlic, herbs, and tomatoes cling to the noodles and taste even brighter. Top it with a dollop of creamy ricotta topping and suddenly it’s the kind of dinner everyone’s asking for. All the flavors of a classic lasagna, with no fuss at all!
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Cozy One-Pot Lasagna Soup with Cheesy Topping
Today I’m cooking a solo dinner today, and I am craving something savory and cozy. So, I figured we can make this one-pot lasagna soup together in 30 minutes. There’s just something about putting on some music or some audio book, enjoy a drink, and cooking for yourself that makes you slow down and feel like yourself again.
You know how sometimes you’re not sure if you can really trust a viral trending recipe? Well, lasagna soup is one viral recipe you should jump on. The first time I tried it, I knew it wouldn’t be the last time. It is cozy, rich, and tastes like a big warm hug in a bowl. The best part is, I already have most of the ingredients in the fridge since we made classic chicken noodle soup yesterday!
Lasagna Soup Ingredients
- 1 tbsp olive oil
- 1 onion Small, diced
- 2 Stalks celery diced
- 1 carrot diced
- 3 cloves garlic minced
- 1 cup chopped veggies zucchini or eggplant – optional if you want to add more veggie
- 1 Pound ground beef 450 g, or half beef + half sausage
- 2 tbsp tomato paste
- 1.5 tsp Italian seasoning
- ½ tsp chili flakes optional
- 1 tsp salt or to taste
- ½ tsp black pepper
- 1 Can tomato sauce or crushed tomatoes 700 ml / 24 oz
- 3 Cups beef broth or water, 700 ml
- 8-10 lasagna noodles broken into pieces
Creamy Ricotta Topping:
- ¾ Cup ricotta cheese 150 g
- ½ Cup Shredded Mozzarella Cheese 60 g
- 1 tbsp grated parmesan
- 1 tbsp chopped fresh basil or parsley
- Black pepper to taste
To Finish:
- 60 ml ¼ cup heavy cream
- Fresh basil for garnish
- Extra cheese for serving
Beefy Tomato Soup
This lasagna soup is a beefy tomato soup that actually tastes just like that tomato and beef ragú inside lasagnas. There’s so many different ways to make it, but I love loading mine with veggies. Today I only had celery and carrots, but zucchini and eggplants also work amazing as well. It’s a super easy way to make this soup high fiber and sneak a ton more veggies into my meals.
Once you sauté all your veggies until they’re soft and fragrant, and brown the beef, you can season with chili flakes, Italian seasoning, black pepper, and tomato paste. Then, add in tomato sauce and water to let all the flavor simmer together. The result is a thick, tomatoey soup with deep, beefy flavors.
Lasagna Noodles
Lasagna noodles are those long, flat pasta sheets with the ruffled edges. Their layers keep the structure for a standard baked lasagna. But, in a lasagna soup, they turn into tender, chunky noodle bites that’s soaked up a ton of flavor.
They’re actually so easy to cook, because all you have to do is break them into chunks. You can decide the chunkiness by how big the broken up noodles are. After your soup finishes simmering, toss in your broken up lasagna noodles, and cook until they’re tender. Of course, if you’re craving this soup and don’t have lasagna noodles on hand, you can still make this soup with any other pasta.
Creamy Ricotta Topping
While that is bubbling away, let’s make a creamy ricotta topping for our soup. We need to balance out the acidity and savory flavors with some rich, creamy bites in between, and that’s where this creamy cheesy topping comes in. The cheese melts into the steaming soup, giving you that chunky, but creamy bite just like in a lasagna. It’s so simple, but so good!
To make this topping, I mixed 3 types of cheeses: ricotta, shredded mozzarella, and parmesan. Then, I season with a generous amount of black pepper and a ton of fresh herbs. You can add your favorite combination, but today I’m using fresh basil and parsley.
Cozy Lasagna Instructions
- Sauté the Veggies:
In a large pot, heat olive oil over medium heat. Add onion, celery, carrot, and garlic. Sauté for 4–5 minutes until soft and fragrant. - Brown the Beef:
Add ground beef and cook for another 4–5 minutes until browned and crumbly. Drain any excess fat if needed. - Build the Flavor:
Stir in tomato paste, Italian seasoning, chili flakes, salt, and black pepper. Cook for 1–2 minutes to deepen the flavor. - Add Liquids:
Pour in tomato sauce and water (or broth). Stir to combine and bring to a simmer. Cover and cook for 15 minutes so the flavors meld together. - Cook the Noodles:
Add the broken lasagna noodles directly into the soup. Cook uncovered for 10–12 minutes, or until noodles are tender. - Make the Ricotta Mixture:
While the soup cooks, mix ricotta, mozzarella, parmesan, herbs, and black pepper in a bowl. Set aside. - Finish the Soup:
Once the noodles are done, stir in the heavy cream. Adjust seasoning to taste. - Serve:
Ladle soup into bowls and top each serving with a generous scoop of the creamy ricotta mixture. Garnish with basil and extra cheese if you’d like.
Yummy Bread Recipes To Dip In This Lasagna Soup!
Chunky One Pot Lasagna Soup with Creamy Ricotta
By Tiffy Cooks
Ingredients
- 1 tbsp olive oil
- 1 onion Small, diced
- 2 Stalks celery diced
- 1 carrot diced
- 3 cloves garlic minced
- 1 cup chopped veggies zucchini or eggplant – optional if you want to add more veggie
- 1 Pound ground beef 450 g, or half beef + half sausage
- 2 tbsp tomato paste
- 1.5 tsp Italian seasoning
- ½ tsp chili flakes optional
- 1 tsp salt or to taste
- ½ tsp black pepper
- 1 Can tomato sauce or crushed tomatoes 700 ml / 24 oz
- 3 Cups beef broth or water, 700 ml
- 8-10 lasagna noodles broken into pieces
Creamy Ricotta Topping:
- ¾ Cup ricotta cheese 150 g
- ½ Cup Shredded Mozzarella Cheese 60 g
- 1 tbsp grated parmesan
- 1 tbsp chopped fresh basil or parsley
- Black pepper to taste
To Finish:
- 60 ml ¼ cup heavy cream
- Fresh basil for garnish
- Extra cheese for serving
Instructions
- Sauté the Veggies: In a large pot, heat olive oil over medium heat. Add onion, celery, carrot, and garlic. Sauté for 4–5 minutes until soft and fragrant.
- Brown the Beef: Add ground beef and cook for another 4–5 minutes until browned and crumbly. Drain any excess fat if needed.
- Build the Flavor: Stir in tomato paste, Italian seasoning, chili flakes, salt, and black pepper. Cook for 1–2 minutes to deepen the flavor.
- Add Liquids: Pour in tomato sauce and water (or broth). Stir to combine and bring to a simmer. Cover and cook for 15 minutes so the flavors meld together.
- Cook the Noodles: Add the broken lasagna noodles directly into the soup. Cook uncovered for 10–12 minutes, or until noodles are tender.
- Make the Ricotta Mixture: While the soup cooks, mix ricotta, mozzarella, parmesan, herbs, and black pepper in a bowl. Set aside.
- Finish the Soup: Once the noodles are done, stir in the heavy cream. Adjust seasoning to taste.
- Serve: Ladle soup into bowls and top each serving with a generous scoop of the creamy ricotta mixture. Garnish with basil and extra cheese if you’d like.
