Name: One-Pot Lasagna Soup with Ricotta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 1 pound 90% lean ground beef; 8 ounces Italian sausage, casings removed; 1 medium yellow onion, finely diced; 4 cloves garlic, minced; 3 tablespoons tomato paste; 28 ounces crushed tomatoes; 6 cups low-sodium chicken broth; 8 ounces lasagna noodles, broken into bite-size pieces; 2 teaspoons Italian seasoning; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 1 teaspoon sugar; kosher salt and freshly ground black pepper, to taste; 2 cups baby spinach or chopped kale; 1 cup sliced mushrooms; 1 cup diced zucchini; 1 1/2 cups whole milk ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup freshly grated Parmesan cheese; 2 tablespoons fresh parsley or basil, chopped; pinch of kosher salt and black pepper

One-Pot Lasagna Soup with Ricotta Cheese tastes like a cozy bowl of classic lasagna that decided to wear sweatpants instead of a casserole dish. It works perfectly for busy weeknights, families, beginners, or anyone who wants big Italian comfort in about 40–45 minutes with minimal cleanup. I tested this on a Tuesday after a long day and ate it on the couch in slippers, so you know it passed the real-life test.

Why Choose This One-Pot Lasagna Soup with Ricotta Cheese

This One-Pot Lasagna Soup with Ricotta Cheese gives you all the flavors of baked lasagna without layering noodles or turning on the oven. You still get rich tomato broth, tender pasta, melty mozzarella, and that creamy ricotta on top.

You only dirty one pot, which saves time and dishes. The soup also reheats beautifully, so it works for meal prep, lunches, or feeding a crowd on a budget.

“This One-Pot Lasagna Soup with Ricotta Cheese tastes like my favorite restaurant lasagna in a bowl, with way less effort and cleanup. ★★★★★”

Ingredients You’ll Need

Main Ingredients

Olive oil
- Any neutral oil works, but extra-virgin adds nice flavor.
Ground beef, 90% lean
- Use ground turkey or chicken for a lighter version.
Italian sausage, casings removed (optional, beef or turkey)
- Skip it and add extra beef if you want a simpler flavor.
Yellow onion, finely diced
Garlic cloves, minced
Tomato paste
- I like the double-concentrated tube style so you can store leftovers easily.
Crushed tomatoes, 28-ounce can
- Use a good mid-range brand; San Marzano style tastes richer.
Low-sodium chicken broth or vegetable broth
- Low-sodium helps you control the salt.
Lasagna noodles, broken into bite-size pieces
- Use regular or no-boil; adjust timing slightly if needed.
Italian seasoning
Dried basil
Dried oregano
Red pepper flakes (optional, for a little heat)
Sugar, just a pinch
- Balances acidity in the tomatoes.
Kosher salt and freshly ground black pepper

Cheesy Topping

Whole milk ricotta cheese
- Part-skim works, but whole milk tastes creamier.
Shredded mozzarella cheese
- Low-moisture, part-skim melts nicely and stays stretchy.
Freshly grated Parmesan cheese
- Grate from a block if possible for better flavor.
Fresh parsley or basil, chopped
A small pinch of salt and pepper for the ricotta mixture

Optional Add-ins

Baby spinach or chopped kale
- Stir in at the end for extra greens.
Mushrooms, sliced
- Sauté with the onion for more umami.
Zucchini, diced
- Toss in with the broth for extra veggies.

Pantry Shortcuts & Substitutions

Use jarred marinara instead of crushed tomatoes and tomato paste if you want a shortcut.
Use pre-shredded mozzarella and Parmesan to save time, though fresh grated melts smoother.
Use no-boil lasagna sheets or even mafalda or bowtie pasta if that is what you have.

Equipment List

Large heavy-bottomed pot or Dutch oven (at least 5–6 quarts)
Wooden spoon or spatula
Ladle
Chef’s knife and cutting board
Measuring cups and spoons
Small bowl for mixing the ricotta topping

Tips & Tricks

Brown the meat deeply so the bottom of the pot develops browned bits that add flavor to the broth.
Break the lasagna noodles into similar sizes so they cook evenly and fit easily on a spoon.
Use low-sodium broth and add salt at the end so you avoid an overly salty soup.
Stir the soup often after you add the noodles so they do not stick to the bottom.
Keep the soup at a gentle simmer, not a hard boil, so the noodles stay tender and not mushy.
Mix the ricotta topping right before serving so it stays thick and creamy.
Add greens like spinach in the last 2 minutes so they stay bright and soft, not overcooked.
If the soup thickens too much, splash in extra broth or water until you like the consistency.
Taste and adjust seasoning after the noodles cook, since they absorb salt and flavor.
Serve the ricotta mixture on top of each bowl instead of stirring it into the pot so leftovers reheat better.

How to Make One-Pot Lasagna Soup with Ricotta Cheese

Step 1: Brown the Meat

Heat a large pot over medium-high heat and drizzle in olive oil. Add the ground beef and Italian sausage, then break it up with a spoon. Cook until the meat turns browned and no pink remains, about 6–8 minutes, and drain excess fat if needed.

Season the meat lightly with salt and pepper. Scrape up any browned bits from the bottom of the pot because they add flavor.

Step 2: Sauté Aromatics

Add the diced onion to the pot with the meat and cook until it turns soft and translucent, about 4–5 minutes. Stir in the minced garlic and cook 30–60 seconds until it smells fragrant. Keep the heat at medium so the garlic does not burn.

Step 3: Build the Tomato Base

Add the tomato paste to the pot and stir it into the meat and onions. Cook the paste for 1–2 minutes so it caramelizes slightly and tastes richer. Pour in the crushed tomatoes and stir well.

Sprinkle in Italian seasoning, dried basil, dried oregano, a pinch of sugar, red pepper flakes if you like heat, and a bit more salt and pepper. Stir until everything combines.

Step 4: Add Broth and Noodles

Pour in the broth and stir again. Bring the mixture up to a gentle boil over medium-high heat. Once it bubbles, add the broken lasagna noodles and stir so they spread out.

Lower the heat to a steady simmer. Cook the noodles uncovered for about 12–15 minutes, stirring often, until they turn al dente and tender but not mushy.

Step 5: Adjust Consistency and Seasoning

Check the thickness of the soup. If it looks too thick, add a bit more broth or water until it looks like a hearty, spoonable soup. Taste and adjust salt, pepper, and red pepper flakes.

If you want to add spinach or other quick-cooking veggies, stir them in during the last 2–3 minutes of simmering. They will wilt quickly and blend into the soup.

Step 6: Mix the Ricotta Topping

While the noodles cook, grab a small bowl. Add ricotta, shredded mozzarella, grated Parmesan, chopped parsley or basil, a pinch of salt, and a little black pepper. Stir until the mixture looks smooth and creamy.

Taste a tiny bit and adjust seasoning if you want more salt or herbs. Keep this mixture in the fridge if you finish it early.

Step 7: Serve

Turn off the heat once the noodles reach your preferred tenderness. Ladle the hot One-Pot Lasagna Soup with Ricotta Cheese into bowls. Add a generous scoop of the ricotta mixture on top of each bowl.

Sprinkle extra mozzarella or Parmesan and more fresh herbs if you like. Serve hot and enjoy that melty, cheesy top with each spoonful.

What to Serve with it?

Serve this One-Pot Lasagna Soup with Ricotta Cheese with a simple green salad, like mixed greens with a light vinaigrette, to balance the richness. Add warm garlic bread or crusty baguette slices so you can scoop up every last bit of broth. Steamed or roasted vegetables like broccoli, green beans, or carrots pair nicely and keep the meal feeling balanced.

Offer sparkling water with lemon, iced tea, or a fun flavored seltzer to keep the meal family friendly. If you cook for kids, add a side of sliced cucumbers or apple wedges for something fresh and crunchy.

Storage Options

Store leftover soup in airtight containers in the fridge for up to 4 days, and keep the ricotta mixture in a separate container.
Freeze the soup without the ricotta topping for up to 2–3 months; the noodles soften slightly but still taste great.
Reheat soup gently on the stove over medium-low heat, adding a splash of broth or water if it thickened in the fridge.
Reheat individual portions in the microwave in short bursts, stir between each burst, then top with cold or room-temperature ricotta mixture right before serving.