Cozy, One-Pot Lasagna Soup with Ricotta Cheese
This cozy, one-pot lasagna soup with ricotta cheese is the perfect harmony of flavor and comfort. It embodies the essence of traditional lasagna but with the added pleasure of a warm, hearty soup. Ideal for those chilly evenings, this dish promises a quick and satisfying meal that the whole family will enjoy.
Why Make This Recipe
Lasagna has always held a special place in the hearts (and stomachs) of many, yet preparing a traditional lasagna can be time-consuming. This lasagna soup allows you to enjoy all the same delightful flavors of lasagna without the hassle of layering pasta and cheese. Not only is it simple to make, but it also offers a one-pot solution for easy cleanup. Additionally, the creamy ricotta topping elevates the dish, delivering that iconic lasagna richness.
How to Make Cozy, One-Pot Lasagna Soup with Ricotta Cheese
This culinary adventure begins by gathering the ingredients needed to create this delightful soup that combines savory meat, rich tomatoes, and a hint of freshness from basil. Here’s how to prepare your very own cozy lasagna soup.
Ingredients:
- 1 Tbsp olive oil
- 1 lb ground beef or Italian sausage (hot or sweet, casings removed)
- 1 medium sweet onion (roughly chopped into ¼-inch pieces)
- ½ tsp Kosher salt
- 3 cloves garlic (finely chopped)
- 2 tsp dried oregano or Italian seasoning
- ¼ tsp crushed red pepper flakes
- 3 Tbsp tomato paste
- 1 (28oz) can crushed tomatoes
- 6 cups (48oz) low-sodium chicken broth
- 1 bay leaf
- ⅓ cup loosely packed basil leaves (about 15 basil leaves)
- 1 Parmesan rind (optional)
- 8 oz pasta noodles of your choice – recommended: mafaldine, fusilli col buco, or lasagna noodles
- ¼ cup heavy cream
- 1 cup (4oz) shredded mozzarella cheese
- ¼ cup chopped fresh parsley or basil leaves (for serving)
- Baguette (optional, for serving)
- 1 cup (8oz) whole milk ricotta cheese
- ½ cup grated Parmesan
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Directions:
- Brown the Meat: In a Dutch oven or large soup pot, heat 1 Tbsp of olive oil over medium-high heat. Once hot, add the ground meat and cook, stirring occasionally until browned on all sides (approximately 4-5 minutes). If desired, drain any excess grease from the meat.
- Sauté Onion: Add the chopped onion to the pot, seasoning with ½ tsp Kosher salt. Cook for about 2-3 minutes until softened, then mix in the 3 cloves of chopped garlic, cooking for one more minute. Stir in the 2 tsp of dried oregano and ¼ tsp of crushed red pepper flakes.
- Add Liquid: Incorporate 3 Tbsp of tomato paste, stirring to dissolve. Next, add the can of crushed tomatoes, chicken broth, and bay leaf. Stir in the fresh basil leaves and the optional Parmesan rind. Bring the mixture to a boil, then reduce heat to a simmer.
- Add Noodles: Add the selected pasta (8oz) into the pot and cook for 12-15 minutes, or until the pasta reaches your desired tenderness. While the noodles are cooking, prepare the ricotta cheese topping.
- Make the Ricotta Cheese Mixture: In a medium bowl, combine 1 cup of ricotta cheese, ½ cup of grated Parmesan, remaining ½ tsp Kosher salt, and ¼ tsp black pepper. Set aside.
- Finish the Soup: After the noodles are cooked, remove the bay leaf and Parmesan rind. Stir in ¼ cup of heavy cream and the 1 cup of shredded mozzarella cheese until melted. Taste and adjust seasoning as needed before serving. Spoon the soup into serving bowls, dollop each with the prepared ricotta mixture, and place the portions on a rimmed baking sheet. Broil under high heat for 1-2 minutes (watching closely) until the cheese is melted and slightly golden. Top with chopped parsley or fresh basil leaves and serve immediately, with extra pepper on the side.
How to Serve Cozy, One-Pot Lasagna Soup
This lasagna soup is best served warm, preferably with crusty baguette slices to soak up the delicious broth. Garnish each bowl with freshly chopped parsley or basil leaves for an added touch of freshness. The creamy ricotta on top contributes a delightful richness that perfectly complements the soup’s flavors.
How to Store Cozy, One-Pot Lasagna Soup
Leftover lasagna soup can be stored in an airtight container in the refrigerator for up to 3-4 days. When ready to eat, simply reheat on the stove over medium heat until warmed through. If you’re hoping to keep the soup for a longer period, you can also freeze it for up to 3 months; however, it is recommended to store the ricotta topping separately and add it fresh when serving.
Tips to Make Cozy, One-Pot Lasagna Soup
- For added flavor, consider sautéing some chopped carrots or celery along with the onions and garlic.
- If you prefer a vegetarian option, replace the ground meat with mushrooms or lentils, and use vegetable broth.
- Customize the spices to suit your taste; add more crushed red pepper flakes for a spicy kick or extra herbs for enhanced flavor.
Variation
You can easily adapt this lasagna soup recipe to your taste preferences or dietary needs. Try using whole wheat or gluten-free pasta for a healthier option, or incorporate seasonal vegetables like spinach or zucchini for added nutrition. You could also switch up the cheese, using goat cheese instead of ricotta for a tangy twist.
FAQs
1. Can I make this soup in advance?
Yes! You can prepare the soup a day ahead, store it in the refrigerator, and reheat when ready to serve. Just add the ricotta topping fresh before broiling.
2. What kind of pasta works best?
Pasta shapes that hold onto the soup and sauce, like mafaldine or fusilli col buco, are excellent choices. You can also use traditional lasagna noodles, broken into pieces.
3. Can I use different types of meat?
Absolutely! You can substitute the ground beef or sausage with turkey, chicken, or a plant-based meat alternative to cater to your preferences.
This cozy, one-pot lasagna soup with ricotta cheese is sure to warm you up and create a comforting meal that feels just like home. Enjoy!
One-Pot Lasagna Soup with Ricotta Cheese
Ingredients
For the Soup Base
- 1 Tbsp olive oil For sautéing
- 1 lb ground beef or Italian sausage (hot or sweet, casings removed)
- 1 medium sweet onion Roughly chopped into ¼-inch pieces
- ½ tsp Kosher salt For seasoning
- 3 cloves garlic Finely chopped
- 2 tsp dried oregano or Italian seasoning
- ¼ tsp crushed red pepper flakes For heat
- 3 Tbsp tomato paste To enhance flavor
- 1 28oz can crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 leaf bay leaf
- ⅓ cup fresh basil leaves Loosely packed
- 1 piece Parmesan rind Optional, for flavor
- 8 oz pasta noodles Recommended: mafaldine, fusilli col buco, or lasagna noodles
- ¼ cup heavy cream
- 1 cup shredded mozzarella cheese
- ¼ cup chopped fresh parsley or basil leaves For serving
For the Ricotta Topping
- 1 cup whole milk ricotta cheese
- ½ cup grated Parmesan
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
For Serving
- 1 loaf Baguette Optional, for serving
Instructions
Brown the Meat
- In a Dutch oven or large soup pot, heat 1 Tbsp of olive oil over medium-high heat. Once hot, add the ground meat and cook, stirring occasionally until browned on all sides (approximately 4-5 minutes). If desired, drain any excess grease from the meat.
Sauté Onion
- Add the chopped onion to the pot, seasoning with ½ tsp Kosher salt. Cook for about 2-3 minutes until softened, then mix in the chopped garlic, cooking for one more minute. Stir in the dried oregano and crushed red pepper flakes.
Add Liquid
- Incorporate the tomato paste, stirring to dissolve. Next, add the can of crushed tomatoes, chicken broth, and bay leaf. Stir in the fresh basil leaves and the optional Parmesan rind. Bring the mixture to a boil, then reduce heat to a simmer.
Add Noodles
- Add the selected pasta into the pot and cook for 12-15 minutes, or until the pasta reaches your desired tenderness. While the noodles are cooking, prepare the ricotta cheese topping.
Make the Ricotta Cheese Mixture
- In a medium bowl, combine the ricotta cheese, grated Parmesan, remaining Kosher salt, and black pepper. Set aside.
Finish the Soup
- After the noodles are cooked, remove the bay leaf and Parmesan rind. Stir in the heavy cream and mozzarella cheese until melted. Taste and adjust seasoning as needed before serving. Spoon the soup into serving bowls, dollop each with the prepared ricotta mixture, and place the portions on a rimmed baking sheet. Broil under high heat for 1-2 minutes (watching closely) until the cheese is melted and slightly golden. Top with chopped parsley or fresh basil leaves and serve immediately.
