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Creamy One-Pot Lasagna Soup with Ricotta

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A comforting, deconstructed lasagna soup that combines savory tomato broth, tender pasta, and pockets of creamy ricotta in a single pot. It offers all the flavors of traditional lasagna with significantly less effort and time.

Ingredients

Scale
  • 1 pound ground beef or Italian sausage (or a mix)
  • 1 medium yellow onion, diced
  • 3–4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 4 cups chicken or vegetable broth (low-sodium)
  • 8–10 lasagna noodles, broken into pieces
  • 1 cup whole milk ricotta cheese
  • 1/2 cup heavy cream or half-and-half
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons olive oil

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and a pinch of salt; cook until translucent (3-4 minutes). Add minced garlic and cook for 1 minute until fragrant.
  2. Add ground beef or sausage to the pot. Break into small crumbles and cook until no longer pink. Drain excess grease if desired.
  3. Stir in tomato paste, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute to bloom the spices.
  4. Pour in crushed tomatoes and broth. Scrape up browned bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
  5. Add broken lasagna noodles. Stir to submerge, cover, and simmer for 10-12 minutes until noodles are tender, stirring occasionally to prevent sticking.
  6. Turn off the heat. Stir in heavy cream. Add ricotta cheese in small spoonfuls, stirring gently to create creamy pockets without breaking down the cheese completely.
  7. Season with salt and black pepper to taste. If too thick, add a splash of broth. Garnish with fresh basil and serve immediately.

Notes

For best results, use fresh ricotta. If using no-boil noodles, reduce the broth by half a cup as they absorb more liquid. Do not over-stir the ricotta at the end to maintain creamy pockets. Leftovers can be stored in the refrigerator for up to 4 days; add liquid when reheating as pasta absorbs sauce.

Nutrition

Keywords: lasagna soup, one pot meal, creamy soup, ricotta cheese, comfort food, easy dinner, Italian soup, weeknight dinner

Find it online: https://coracooks.com/creamy-one-pot-lasagna-soup-with-ricotta/