One-Pot Lasagna Soup with Ricotta
Lasagna soup turns lasagna ingredients into a tomato-based soup with meat, noodles, and cheese. Brown beef and Italian sausage, simmer broken regular lasagna noodles in tomato broth until tender, and serve with a ricotta, mozzarella, and Parmesan topping. This one-pot version takes about 45 minutes.
Equipment
- 6-quart soup pot, cutting board, stirring spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- ½ pound (227 g) lean ground beef
- ½ pound (227 g) bulk mild Italian pork sausage, casings removed
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 (28-ounce) can crushed tomatoes
- 6 cups low-sodium chicken broth
- 8 ounces (227 g) regular dry lasagna noodles, broken into bite-size pieces
- 3 ounces (85 g) baby spinach
- 1 teaspoon balsamic vinegar
- ½ teaspoon fine salt, or to taste
- ¼ teaspoon black pepper
- ¾ cup (185 g) whole-milk ricotta
- ½ cup (56 g) shredded mozzarella
- ¼ cup (25 g) grated Parmesan
- 1 tablespoon finely chopped parsley
Instructions
- Heat the oil in a 6-quart pot over medium heat. Cook the onion, beef, and sausage for 8–10 minutes, breaking the meat into small pieces, until browned and the ground meats reach 160°F. Spoon off excess fat.
- Stir in the garlic, tomato paste, and oregano. Cook for 1 minute, scraping the bottom gently so the paste becomes fragrant without burning.
- Pour in the crushed tomatoes and broth and bring to a steady simmer. Add the broken noodles. Cook uncovered for 10–14 minutes, or according to the noodle package, stirring often so pieces do not stick to each other or the pot. Stop when they are just tender.
- While the noodles cook, stir the ricotta, mozzarella, Parmesan, and parsley together in a bowl. Keep it refrigerated until serving if the soup needs longer.
- Stir the spinach into the soup for 1–2 minutes until wilted. Remove from the heat, add the balsamic vinegar and pepper, and taste before adding up to ½ teaspoon salt. Sausage and cheese already supply salt.
- Divide the soup among 6 bowls. Add one-sixth of the cheese mixture to each. Let the cheese soften into the hot soup as you eat. If the pot stands and thickens, add a splash of broth or water.
Notes
Estimated nutrition: about 500 calories per serving (⅙ of the recipe), excluding optional toppings and sides. Brands and portions vary.
See the storage and reheating guidance in the article above.