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Easy One-Pot Lasagna Soup with Creamy Ricotta

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This one-pot lasagna soup delivers all the deep, comforting flavors of traditional lasagna without the hours of layering and baking. It’s ready in under an hour and features a creamy ricotta dollop that makes it feel special.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 8 ounces dried mafalda pasta (or broken lasagna sheets, fusilli, or any short pasta)
  • ½ cup heavy cream (optional)
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese (plus more for serving)
  • Fresh basil leaves, for garnish
  • For the Ricotta Dollop:
  • 1 cup whole milk ricotta cheese
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon fresh lemon juice

Instructions

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4 to 5 minutes. Add the minced garlic, oregano, basil, red pepper flakes, salt, and pepper, and cook for another minute until fragrant.
  2. Push the onion mixture to the sides of the pot and add the ground beef. Break it up with a spoon and let it cook undisturbed for a couple of minutes to get a nice sear. Then stir and continue cooking until fully browned, about 5 to 6 minutes. Spoon out excess fat, leaving about a tablespoon.
  3. Stir in the tomato paste and cook for about 2 minutes, stirring constantly. Then pour in the crushed tomatoes, diced tomatoes with their juices, chicken broth, and balsamic vinegar. Stir everything together, scraping up any browned bits from the bottom of the pot.
  4. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes. Taste and adjust salt and pepper if needed.
  5. Uncover the pot and bring the soup back to a gentle boil. Add the mafalda pasta and cook according to package directions, usually about 8 to 10 minutes, stirring occasionally to prevent sticking.
  6. If desired, stir in the heavy cream after the pasta is cooked and let it heat through for about a minute.
  7. While the soup is simmering, combine the ricotta, olive oil, salt, pepper, and lemon juice in a small bowl. Stir until smooth and creamy.
  8. Ladle the hot soup into bowls. Top each bowl with a generous dollop of the ricotta mixture, a sprinkle of shredded mozzarella, a dusting of Parmesan, and a few fresh basil leaves. Serve immediately.

Notes

For leftovers, cook pasta separately to prevent mushiness. The soup freezes well without pasta. The ricotta dollop should be made fresh. Season in layers for best flavor.

Nutrition

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

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