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Cozy One-Pot Lasagna Soup with Ricotta – Best Easy Dinner

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This one-pot lasagna soup delivers all the comfort of a traditional lasagna without the layering or baking. It’s a quick, hearty meal made with Italian sausage, ground beef, and creamy ricotta dollops, perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage (mild or spicy), casings removed
  • 1/2 pound ground beef (80/20)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 8 ounces dried pasta (such as mafalda, broken lasagna noodles, or rotini)
  • 1/2 cup grated Parmesan cheese
  • 1 cup whole milk ricotta cheese
  • 1/4 cup fresh parsley or basil, chopped (for garnish)
  • Salt and black pepper, to taste

Instructions

  1. Heat the olive oil in a large Dutch oven or pot over medium-high heat until shimmering.
  2. Add the Italian sausage and ground beef. Break up the meat with a wooden spoon and cook until browned, about 5-6 minutes. Remove the meat with a slotted spoon and set aside, leaving about 2 tablespoons of rendered fat in the pot.
  3. Add the diced onion to the pot and cook over medium heat for 4-5 minutes, until soft and translucent, scraping up any browned bits.
  4. Add the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for about 30 seconds, stirring constantly, until fragrant.
  5. Stir in the tomato paste and cook for another minute.
  6. Pour in the chicken broth, crushed tomatoes, diced tomatoes (with their juices), and sugar. Stir to combine. Bring to a boil, then reduce heat to a gentle simmer.
  7. Return the cooked meat to the pot. Stir well and let simmer for about 10 minutes.
  8. Add the pasta and stir. Cook according to package directions for al dente, usually 8-10 minutes, stirring occasionally.
  9. Taste and season with salt and black pepper.
  10. Stir in the grated Parmesan cheese until fully melted.
  11. In a small bowl, stir the ricotta with a fork to loosen it. Add a pinch of salt and a twist of black pepper.
  12. Serve the soup in deep bowls. Top each serving with a generous dollop of ricotta and a sprinkle of fresh parsley or basil.
  13. Let the soup sit for a minute before serving to allow the ricotta to soften.

Notes

For best results, use good quality ricotta and cook pasta just until al dente to avoid mushiness. Leftovers can be stored in the refrigerator for up to 4 days; the soup thickens as pasta absorbs broth. For freezing, omit the pasta and add fresh when reheating.

Nutrition

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

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