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Easy One-Pot Lasagna Soup with Ricotta for Kids

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A quick and easy one-pot lasagna soup with ricotta that comes together in about 35 minutes. Perfect for busy weeknights, this hearty soup features ground beef, broken lasagna noodles, and creamy ricotta topping, all made in a single pot for minimal cleanup.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 8 ounces lasagna noodles (about 8–10 sheets), broken into 1-2 inch pieces
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh basil or parsley, chopped (optional)
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  1. Brown the beef: Place a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5 to 7 minutes. Do not drain the fat unless there is more than a tablespoon or two.
  2. Sauté the aromatics: Add the diced onion to the pot with the beef. Cook for 3 to 4 minutes, stirring occasionally, until the onion is translucent and soft. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  3. Add the liquids and seasonings: Pour in the crushed tomatoes, diced tomatoes with their juices, and chicken broth. Stir to combine. Add the dried basil, oregano, salt, black pepper, and red pepper flakes if using. Bring to a boil, then reduce heat to maintain a steady simmer.
  4. Cook the noodles: Break the lasagna noodles into 1 to 2-inch pieces. Drop them into the simmering soup and stir well to ensure they are submerged. Simmer for 10 to 12 minutes, stirring occasionally, until the noodles are tender but still al dente.
  5. Make the ricotta topping: While the noodles cook, combine the ricotta cheese, grated Parmesan, chopped fresh basil or parsley (if using), salt, and pepper in a small bowl. Stir until smooth and set aside.
  6. Finish and serve: Once the noodles are tender, taste the soup and adjust seasoning as needed. Ladle into bowls and top each serving with a generous dollop of the ricotta mixture. Let it melt into the hot soup for a minute before serving. Garnish with extra fresh herbs if desired.

Notes

For make-ahead, stop after step 4, cool completely, and refrigerate. Reheat and add ricotta topping before serving. The noodles will absorb liquid as the soup sits, so add a splash of broth or water when reheating. Let ricotta come to room temperature for best melting. Season in layers for best flavor.

Nutrition

Keywords: lasagna soup, one-pot soup, easy dinner, kid-friendly, ground beef, ricotta, weeknight meal, comfort food

Find it online: https://perkypan.com/easy-one-pot-lasagna-soup-with-ricotta-for-kids/