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Kid-Approved One-Pot Lasagna Soup with Ricotta: Easy Dinner

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This kid-approved one-pot lasagna soup with ricotta is a hearty, comforting meal that comes together in a single pot. It features broken lasagna noodles in a savory tomato broth with creamy ricotta, making it a family-friendly dinner that’s both budget-friendly and delicious.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 8 ounces dried lasagna noodles, broken into 1–2 inch pieces
  • 1 cup whole milk ricotta cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh basil or parsley
  • 2 cups shredded mozzarella cheese (for serving)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent.
  2. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the ground beef and break it up with a wooden spoon. Cook for 5-6 minutes until browned.
  4. Season the meat with salt, pepper, oregano, basil, and red pepper flakes (if using). Stir and cook for 1 minute.
  5. Add the tomato paste and stir into the meat mixture. Cook for 1-2 minutes, stirring constantly.
  6. Pour in the chicken broth, crushed tomatoes, and diced tomatoes (with their juices). Add the bay leaf. Stir, scraping up any browned bits from the bottom.
  7. Bring the soup to a boil over high heat, then reduce heat to medium-low and simmer covered for 15 minutes.
  8. Add the broken lasagna noodles, stir to submerge, cover, and cook for 10-12 minutes, stirring once halfway through, until pasta is al dente.
  9. Remove the bay leaf and discard. Taste and adjust salt and pepper as needed.
  10. Stir in the ricotta cheese by the spoonful, gently swirling to create creamy pockets.
  11. Serve immediately in deep bowls. Top each serving with Parmesan cheese, shredded mozzarella, and fresh basil or parsley.

Notes

For best texture, use whole milk ricotta. If making ahead, undercook pasta by 2 minutes to prevent mushiness. Leftovers can be reheated with a splash of broth to thin. The soup freezes well for up to 3 months if pasta is slightly undercooked.

Nutrition

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

Find it online: https://sparklechew.com/kid-approved-one-pot-lasagna-soup-with-ricotta-easy-dinner/