Chunky One Pot Lasagna Soup with Creamy Ricotta
By Tiffy Cooks
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!
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.
Nutrition
Calories: 638kcalCarbohydrates: 59gProtein: 44gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 107mgSodium: 1708mgPotassium: 1258mgFiber: 6gSugar: 10gVitamin A: 2959IUVitamin C: 20mgCalcium: 332mgIron: 6mg
