This One-Pot Lasagna Soup with Ricotta Cheese is a comforting twist on traditional lasagna that comes together easily in just one pot. It’s packed with all the flavors you love from classic lasagna — hearty ground meat, tender noodles, rich tomato sauce, and melty cheese — but in a warm, satisfying soup form. The dollop of creamy ricotta on top adds a lovely, smooth finish that makes each spoonful extra special.
I love how simple this dish is to make, especially when I’m craving something cozy but don’t want to spend a long time in the kitchen. Using just one pot means less cleanup, and the flavors have time to blend deliciously as everything simmers together. Adding the ricotta at the end is my little favorite trick because it makes the soup feel a bit more indulgent without any fuss.
For serving, I usually grab a big bowl, spoon on a good amount of that creamy ricotta, and sprinkle some fresh basil or parsley on top. It’s perfect for chilly evenings when you want something warm and filling. Plus, this soup is always a crowd-pleaser — it tastes like a cozy hug in a bowl and always brings smiles around the dinner table.
Key Ingredients & Substitutions
Ground Beef or Italian Sausage: These add rich, meaty flavor. If you want a lighter option, try ground turkey or plant-based crumbles.
Lasagna Noodles: Breaking them up helps them cook quickly in the soup. You can substitute regular pasta like penne or rigatoni if you prefer.
Ricotta Cheese: It brings a creamy, mild texture to the soup. If you don’t have ricotta, cottage cheese or mascarpone can work as a substitute.
Spinach: Fresh spinach adds a pop of color and nutrition. You can use kale or frozen spinach instead — just add frozen when the noodles are almost done.
How Do I Prevent the Noodles From Sticking in One-Pot Soup?
It’s easy for noodles to clump together when cooking directly in soup. Here’s how to avoid that:
- Break noodles into smaller pieces before adding to the pot. This helps them cook evenly.
- Stir gently but regularly while noodles cook to keep them separate.
- Make sure there is enough liquid — the noodles need space to move and absorb broth.
- Once noodles are tender, stir in greens quickly to avoid overcooking.
Following these tips will give you perfectly cooked noodles with a smooth soup texture every time!
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for cooking everything in one pot and making cleanup easy.
- Wooden spoon or silicone spatula – great for stirring the soup without scratching your pot.
- Knife and cutting board – to chop onions, garlic, and spinach quickly and safely.
- Measuring cups and spoons – help you get the broth, seasonings, and tomato paste just right.
Flavor Variations & Add-Ins
- Use Italian sausage instead of ground beef for a spicier, more seasoned soup.
- Add diced mushrooms for extra earthiness and texture.
- Stir in fresh basil or parsley at the end for a bright, herby finish.
- Swap spinach with kale or chard if you like a heartier green.
One-Pot Lasagna Soup with Ricotta Cheese
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth or chicken broth
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 6 to 8 lasagna noodles, broken into bite-sized pieces
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil leaves for garnish
How Much Time Will You Need?
This comforting soup takes about 30 minutes to make. You’ll spend about 10 minutes prepping your ingredients, then around 20 minutes for cooking. Since it’s all made in one pot, cleanup is quick and easy!
Step-by-Step Instructions:
1. Brown the Meat and Sauté Aromatics:
Heat the olive oil in a large pot over medium heat. Add the ground beef or Italian sausage and cook it, breaking it up with a spoon, until browned, about 5 to 7 minutes. Drain any extra fat. Next, add the chopped onion and garlic and cook until they soften and smell wonderful, about 3 minutes.
2. Build the Soup Base:
Pour in the crushed tomatoes, tomato paste, and broth. Then, stir in dried oregano, dried basil, red pepper flakes if you like a little heat, salt, and pepper. Bring everything to a gentle boil.
3. Cook the Noodles and Spinach:
Once boiling, add the broken lasagna noodles to the pot. Lower the heat to simmer and cook until the noodles are tender, about 10 to 12 minutes. Remember to stir occasionally so the noodles don’t stick together. When noodles are almost done, stir in the chopped spinach and let it wilt for about 2 minutes.
4. Serve with Cheese and Fresh Basil:
Remove the pot from heat. Ladle the soup into bowls and top each one with a generous spoonful of ricotta cheese, some shredded mozzarella, and a sprinkle of Parmesan. Finish with fresh basil leaves and a crack of black pepper.
Enjoy your warm, cozy bowl of One-Pot Lasagna Soup with Ricotta Cheese!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Just thaw and drain the frozen spinach well before adding it to the soup during the last few minutes of cooking to avoid excess water.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, try using cottage cheese or mascarpone for a similar creamy texture. Greek yogurt can also work in a pinch but will add a tangier flavor.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. You might want to add a splash of broth if it has thickened up.
Can I Make This Soup Vegetarian?
Absolutely! Replace the ground meat with plant-based meat crumbles or add extra vegetables like mushrooms and zucchini for a hearty vegetarian version.
