One-Pot Lasagna Soup with Ricotta & Mozzarella
All the rich, cheesy indulgence of classic baked Italian lasagna crafted in one single pot in just 35 minutes. Ground beef, Italian sausage, wavy lasagna noodles, and melted ricotta-mozzarella dollops.
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Why You’ll Love This One-Pot Lasagna Soup
Traditional baked lasagna is a beloved Sunday comfort classic, but layering noodles and baking for over an hour simply isn’t practical on a busy Tuesday evening. Enter One-Pot Lasagna Soup: it delivers every single flavor note you crave—sizzling Italian meats, rich tomato marinara, tender ruffly pasta, and decadent melted ricotta and mozzarella—in just 35 minutes using only one pot.
The Meat & Sauce Combination That Creates Maximum Umami
- The 50/50 Meat Blend: Combining lean ground beef with savory Italian sausage provides the optimal balance of rich beefiness and aromatic fennel-infused spice.
- Rich Marinara + Quality Broth: Using your favorite jarred marinara paired with savory beef broth creates a full-bodied soup base that clings to every noodle ruffle.
- Curly Lasagna Noodles: Breaking whole dry lasagna noodles into bite-sized shards ensures those iconic ruffled edges catch all the meat and broth.
Step-by-Step One-Pot Technique
- Brown & Caramelize: Brown the beef, sausage, and onion in your Dutch oven over medium-high heat. Add garlic, tomato paste, and Italian herbs, cooking for 2 minutes to caramelize the sugars.
- Boil & Simmer Noodles: Pour in the marinara sauce and broth. Bring to a boil, drop in the broken lasagna noodle pieces, and simmer for 10-12 minutes until al dente. Stir occasionally so the noodles don’t stick together.
- Season the Ricotta: In a separate bowl, mix whole milk ricotta, grated Parmesan, and black pepper.
- Assemble & Serve: Ladle the hot soup into wide bowls and immediately crown each with a dollop of seasoned ricotta, shredded mozzarella, and fresh basil.
The Signature Seasoned Ricotta Topping
Rather than stirring the cheeses into the pot where they disappear into the red broth, dolloping the seasoned ricotta and shredded mozzarella right onto each serving creates a breathtaking restaurant presentation and allows every diner to swirl creamy, melted cheese pulls into every bite.
Storage, Reheating & Meal Prep Tips
Refrigeration: Store leftover soup in airtight containers in the fridge for up to 4 days. As the noodles sit, they absorb broth, turning the soup into an ultra-thick, delicious stew.
Reheating: Reheat in a saucepan over medium heat with an extra 1/2 cup of broth or water to loosen the sauce.
Frequently Asked Questions
Can I use ground turkey instead?
Yes, lean ground turkey or ground chicken makes a fantastic lighter alternative. Add 1/2 teaspoon of ground fennel seed to mimic the sausage flavor.
Can I freeze this soup?
For optimal freezing, prepare the soup without the noodles. Freeze the meat sauce base for up to 3 months, then boil fresh noodles directly in the thawed soup when ready to serve.
One-Pot Lasagna Soup with Ricotta & Mozzarella
🛒 Ingredients
- 1/2 lb ground beef & 1/2 lb Italian sausage
- 8 lasagna noodles, broken into pieces
- 24 oz jar marinara sauce & 4 cups broth
- 1 yellow onion, diced & 4 cloves garlic, minced
- 2 tbsp tomato paste & 1 tbsp Italian seasoning
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil ribbons
- 1 tsp salt & 1/2 tsp black pepper
👩🍳 Step-by-Step Instructions
- Brown: Sauté ground beef, sausage, and onion in a Dutch oven until browned. Drain excess fat.
- Aromatics: Stir in garlic, tomato paste, and Italian seasoning for 2 minutes.
- Simmer: Add marinara sauce and broth; bring to a boil. Add broken noodles and cook for 10-12 minutes until al dente.
- Assemble: Mix ricotta and Parmesan. Ladle soup into bowls and crown with seasoned ricotta, mozzarella, and fresh basil ribbons.
📌 Pin This Recipe for Later
Save this cozy recipe to your favorite dinner board on Pinterest so you have it ready whenever comfort cravings hit!
