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Lighter One-Pot Lasagna Soup with Easy Ricotta Swirl

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A quick and easy one-pot lasagna soup made with lean ground turkey, broken lasagna noodles, and a creamy ricotta swirl. Ready in under 30 minutes, this comforting meal is perfect for busy weeknights.

Ingredients

Scale
  • 1 lb lean ground turkey or chicken (93% lean)
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 28 oz can crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth
  • 8 oz dried lasagna noodles, broken into 2-inch pieces
  • 1 cup part-skim ricotta cheese
  • 1/4 cup fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese (for serving)
  • Fresh parsley for garnish (optional)

Instructions

  1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon olive oil and let it shimmer for about 30 seconds.
  2. Add the ground turkey to the pot, breaking it up with a wooden spoon. Cook for 5-6 minutes until browned and no longer pink. Season with a pinch of salt and pepper.
  3. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic, dried oregano, and red pepper flakes. Cook for 30 seconds until fragrant.
  4. Pour in the crushed tomatoes and low-sodium chicken broth. Stir, scraping up any browned bits from the bottom of the pot.
  5. Season the broth with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust if needed.
  6. Bring the soup to a gentle boil, then add the broken lasagna noodles. Stir well to submerge. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally.
  7. Check the noodles at 12 minutes; they should be tender but still have a slight bite. Cook 3 more minutes if needed.
  8. While the soup simmers, combine the part-skim ricotta in a small bowl with 2 tablespoons of hot pasta water (scooped from the pot). Stir with a fork until smooth and creamy.
  9. Once the noodles are tender, remove the pot from the heat. Stir in the chopped fresh basil. Adjust salt and pepper to taste.
  10. Ladle the hot soup into bowls. Drop a generous spoonful of the ricotta mixture into the center of each bowl. Gently swirl with the back of a spoon. Top with grated Parmesan and fresh parsley.

Notes

The soup thickens as it sits because the noodles absorb the broth. If making ahead, add an extra 1/2 cup of broth when reheating. For a vegetarian version, use vegetable broth and plant-based ricotta or crumbled extra firm tofu with lemon juice. For a gluten-free version, use gluten-free lasagna noodles and adjust cooking time per package.

Nutrition

Keywords: lasagna soup, one-pot, quick dinner, weeknight meal, comfort food, Italian soup, ricotta swirl

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