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Ultra close-up macro food photography of rich and comforting one-pot lasagna soup with tender noodles and herb ricotta

Easy One-Pot Lasagna Soup with Ricotta

A comforting 35-minute one-pot lasagna soup loaded with seasoned ground beef, tender broken lasagna noodles, and rich marinara broth, finished with melted mozzarella and a cool dollop of fresh herb ricotta. 100% wholesome halal comfort food.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian-American Comfort
Calories: 445
Ingredients Method Nutrition

Ingredients
  

Soup Base & Seasoned Beef
  • 1 tbsp extra virgin olive oil
  • 1 lb (450g) lean halal ground beef (85/15) or lean ground turkey
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 2 tbsp double-concentrated tomato paste
  • 1 tbsp Italian seasoning dried oregano, basil, thyme, rosemary
  • 1/2 tsp crushed red pepper flakes optional, for gentle heat
  • 1 tsp fine sea salt adjust to taste
  • 1/2 tsp black pepper freshly cracked
  • 24 oz (680g) marinara sauce or crushed San Marzano tomato passata
  • 5 cups low-sodium beef bone broth or chicken bone broth
  • 1 tsp balsamic vinegar alcohol-free, balances tomato acidity
Pasta & Silky Finish
  • 8 oz (225g) lasagna noodles broken into rustic 2-inch pieces
  • 1/4 cup heavy cream or whole milk, swirled in at the end
  • 1 cup shredded mozzarella cheese melted into the broth off heat
Plated Herb Ricotta Topping & Garnishes
  • 1 cup whole-milk ricotta cheese served as a cool plated quenelle
  • 1/2 cup microbial-rennet hard Italian cheese calf-rennet-free vegetarian parmesan
  • 1/4 cup fresh basil leaves finely chiffonaded for garnish

Method
 

Step 1: Sear Beef & Sauté Aromatics
  1. Heat 1 tablespoon olive oil in a large 5.5 to 6-quart enameled cast iron Dutch oven over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it into bite-sized crumbles with a wooden spoon, until nicely browned.
  2. Reduce heat to medium. Add the diced yellow onion and minced garlic. Sauté for 3 to 4 minutes until the onions become soft, translucent, and fragrant.
Step 2: Bloom Tomato Paste & Deglaze Fond
  1. Stir in the tomato paste, Italian seasoning, crushed red pepper flakes, sea salt, and black pepper. Cook for 1 to 2 minutes, stirring continuously so the tomato paste caramelizes deeply onto the bottom of the pot.
  2. Pour in the balsamic vinegar and 1 cup of beef bone broth, scraping up all the golden browned fond from the bottom of the Dutch oven. Stir in the remaining broth and the marinara sauce, then bring to a gentle rolling boil.
Step 3: Simmer Broken Noodles Al Dente
  1. Add the broken lasagna noodle pieces into the boiling soup, stirring constantly during the first minute so the pasta sheets do not overlap or stick together.
  2. Reduce heat to medium-low, cover the Dutch oven partially with the lid, and simmer gently for 10 to 12 minutes, stirring every 2 to 3 minutes, until the noodles are tender and al dente.
Step 4: Finish with Cheeses & Serve
  1. Remove the pot from the heat. Stir in the heavy cream and 1 cup of shredded mozzarella until completely melted and silky throughout the broth.
  2. In a small prep bowl, stir together the whole milk ricotta, half of the grated microbial parmesan, and a pinch of salt.
  3. Ladle the hot soup into deep ceramic bowls. Crown each serving with a dollop of the cool herb ricotta, garnish with remaining grated parmesan and fresh basil, and serve hot with crusty garlic bread.

NUTRITION INFORMATION:

Serving: 1 bowl (approx. 380g) Calories: 445cal (22%) Carbohydrates: 34g (11%) Protein: 28g (56%) Fat: 22g (34%) Saturated Fat: 10g (63%) Cholesterol: 75mg (25%) Sodium: 890mg (39%) Potassium: 680mg (19%) Fiber: 3.5g (15%) Sugar: 6g (12%) Vitamin A: 850IU (17%) Vitamin C: 14mg (17%) Calcium: 310mg (31%) Iron: 3.8mg (21%)
Keywords: easy lasagna soup, easy weeknight soup, fall soup recipes easy, lasagna soup with ricotta, one pot lasagna soup