One-Pot Lasagna Soup with Ricotta Cheese tastes like a cozy bowl of saucy, cheesy lasagna that decided to ditch the baking dish and jump into a pot. It works for busy weeknights, new cooks, or anyone who wants big Italian comfort in about 40–45 minutes without wrestling with lasagna layers. I tested this on my own picky family, and they scraped the pot so clean I thought about framing it.
Why Make This One-Pot Lasagna Soup with Ricotta Cheese at Home
You get all the flavor of classic lasagna with a fraction of the effort and dishes. The soup simmers in one pot, the noodles soak up the sauce, and the ricotta topping melts into creamy little pockets with every spoonful.
You also control the salt, the spice, and the quality of ingredients. You can keep it budget friendly with pantry shortcuts or dress it up with nicer cheese and sausage when you feel fancy.
My whole family said this One-Pot Lasagna Soup with Ricotta Cheese tastes better than restaurant lasagna and begged for leftovers the next day ★★★★★
Ingredients You Need
Here is everything you need for a big pot of One-Pot Lasagna Soup with Ricotta Cheese that feeds 6 to 8 people. I include some brand notes and easy swaps from years of testing.
Protein
- 1 pound Italian sausage, casings removed
- Use mild for kids or hot if you like heat. I like Johnsonville or a good store brand from the butcher case.
- 1/2 pound ground beef (80–90% lean)
- You can skip the beef and use all sausage or swap in ground turkey or chicken.
Aromatics
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- Tube tomato paste works great and keeps well in the fridge.
Liquids
- 1 can (28 ounces) crushed tomatoes
- Choose a good brand like Cento, Muir Glen, or San Marzano style for richer flavor.
- 6 cups low sodium chicken broth or vegetable broth
- Low sodium gives you more control over seasoning.
Pasta
- 10–12 regular lasagna noodles, broken into bite-size pieces
- Use standard dry lasagna sheets, not no-boil. No-boil noodles can turn mushy in soup.
Seasonings
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1 teaspoon sugar (optional, to balance acidity if needed)
Cheesy Ricotta Topping
- 1 1/2 cups whole milk ricotta cheese
- Whole milk ricotta gives the best creamy texture. Part skim works but tastes less rich.
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 large egg (helps the mixture hold together slightly)
- 1 tablespoon chopped fresh parsley or basil
- Pinch of salt and black pepper
To Finish the Soup
- 1/2 to 1 cup shredded mozzarella, for topping bowls
- Extra grated Parmesan, for serving
- Fresh basil or parsley, chopped, for garnish
Pantry Shortcuts & Substitutions
- Use jarred marinara instead of crushed tomatoes and tomato paste if you want a shortcut. Use about 3 cups and reduce salt at first.
- Use frozen chopped onions and jarred minced garlic on busy nights. They work well in soup.
- Gluten free lasagna noodles work if you cook them slightly less so they hold their shape.
Equipment List
- Large heavy-bottomed pot or Dutch oven (at least 5.5 to 6 quarts)
- Wooden spoon or spatula
- Ladle
- Medium bowl for ricotta mixture
- Cutting board and knife
- Measuring cups and spoons
Tips & Mistakes
- Brown the meat well so you build deep flavor; pale meat leads to bland soup.
- Drain excess fat if it looks greasy, but keep a thin layer to carry flavor.
- Sauté the tomato paste for 1 to 2 minutes so it tastes rich, not sharp.
- Break lasagna noodles into similar sizes so they cook evenly and feel easy to eat.
- Add pasta near the end and simmer gently; a hard boil can break noodles and turn them gummy.
- Stir often after you add pasta so it does not stick to the bottom of the pot.
- Taste the broth before adding extra salt, since sausage and broth both contain salt.
- Keep the soup slightly brothy before serving because the noodles continue to soak up liquid.
- Add the ricotta mixture to bowls, not the whole pot, so leftovers reheat better.
- Cool leftovers before chilling so the pasta does not overcook from residual heat.
How to Make One-Pot Lasagna Soup with Ricotta Cheese
Step 1: Brown the Meat
Place your large pot over medium high heat. Add the Italian sausage and ground beef, breaking them into small crumbles with a spoon. Cook until the meat browns and no pink remains, about 6 to 8 minutes.
If you see a lot of grease, spoon off some, but leave about 1 to 2 tablespoons for flavor. Reduce the heat to medium.
Step 2: Add Aromatics
Add the diced onion to the pot with the browned meat. Stir and cook until the onion turns soft and translucent, about 4 to 5 minutes.
Add the minced garlic and cook 30 to 60 seconds, just until fragrant. Stir in the tomato paste and cook another 1 to 2 minutes so it darkens slightly and tastes sweeter.
Step 3: Build the Broth
Pour in the crushed tomatoes and stir to combine with the meat mixture. Add the chicken broth and stir again.
Season with Italian seasoning, dried basil, dried oregano, salt, black pepper, and crushed red pepper flakes if you use them. Bring the mixture up to a gentle boil over medium high heat.
Taste the broth and decide if you need the teaspoon of sugar to balance acidity. Add it if the tomatoes taste sharp.
Step 4: Add the Lasagna Noodles
Break the lasagna noodles into rough 1 to 2 inch pieces. Drop them into the pot, stirring as you go so they do not clump.
Lower the heat to a steady simmer. Cook the noodles in the soup for about 12 to 15 minutes, stirring every couple of minutes, until they reach al dente.
If the soup thickens more than you like, add a splash or two of extra broth or water. The noodles soak up a lot of liquid, so keep the soup slightly looser than you want for serving.
Step 5: Mix the Ricotta Topping
While the pasta cooks, stir together the ricotta cheese, 1 cup shredded mozzarella, 1/2 cup Parmesan, egg, parsley, and a pinch of salt and pepper in a medium bowl. Mix until everything combines and looks creamy and thick.
Taste a tiny bit and adjust seasoning. Keep the bowl in the fridge while the soup finishes so the mixture stays cool and holds its shape.
Step 6: Final Seasoning
When the noodles reach al dente, taste the soup again. Adjust salt, pepper, and red pepper flakes to your liking.
If the broth tastes flat, add a bit more Parmesan directly to the pot and stir. Cheese brightens the flavor and adds a little extra body.
Step 7: Serve with Ricotta and Cheese
Ladle hot One-Pot Lasagna Soup with Ricotta Cheese into bowls. Add a generous scoop of the ricotta mixture to the center of each bowl.
Sprinkle extra shredded mozzarella and Parmesan on top. Garnish with fresh basil or parsley and serve while the cheese turns melty and gooey.
Variations I've Tried
- Lighter version: Use lean ground turkey or chicken sausage, part skim ricotta, and extra broth. The soup still tastes rich, just a bit lighter.
- Veggie loaded: Add diced zucchini, mushrooms, and spinach after the onions soften. Sauté them for a few minutes before adding tomatoes and broth.
- Spicy version: Use hot Italian sausage, extra crushed red pepper, and a pinch of smoked paprika. This version warms you up on cold nights.
- Three cheese overload: Stir a handful of mozzarella and Parmesan directly into the pot at the end, then still top with ricotta. The texture turns extra cheesy and thick.
- Gluten free: Use gluten free lasagna noodles and cook them slightly under the package time so they hold up in the broth.
How to Serve One-Pot Lasagna Soup with Ricotta Cheese
Serve One-Pot Lasagna Soup with Ricotta Cheese piping hot with a big scoop of ricotta mixture on top so each person stirs it in at the table. Add a side of garlic bread, focaccia, or simple toast to soak up the tomato broth. A crisp green salad with cucumbers, tomatoes, and a light vinaigrette balances the richness. Kids love this with a glass of milk, and adults often pair it with sparkling water or flavored seltzer.
How to store
- Fridge: Cool the soup completely, then store it in airtight containers for up to 3 to 4 days. Keep the ricotta mixture in a separate container in the fridge for the same amount of time.
- Freezer: For best texture, freeze the soup before you add pasta, up to 3 months, then add fresh noodles when you reheat. If you freeze it with pasta, expect softer noodles but still tasty results.
- Reheating on the stove: Reheat the soup in a pot over medium heat, stirring often, until hot and bubbly. Add a splash of broth or water if it thickened in the fridge.
- Reheating in the microwave: Heat individual bowls in the microwave in 45 to 60 second bursts, stirring between each, until hot. Add a fresh spoonful of ricotta mixture on top after reheating so it stays creamy.
One-Pot Lasagna Soup with Ricotta Cheese
Ingredients
Instructions
- Place a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the Italian sausage and ground beef, breaking them into small crumbles with a spoon. Cook until browned and no pink remains, 6 to 8 minutes.
- Spoon off excess grease if needed, leaving about 1 to 2 tablespoons in the pot. Reduce heat to medium.
- Add the diced onion and cook, stirring, until softened and translucent, about 4 to 5 minutes.
- Stir in the minced garlic and cook until fragrant, 30 to 60 seconds. Add the tomato paste and cook 1 to 2 minutes more, stirring, until it darkens slightly.
- Pour in the crushed tomatoes and chicken broth, stirring to combine with the meat mixture.
- Season with Italian seasoning, dried basil, dried oregano, kosher salt, black pepper, and crushed red pepper flakes if using. Bring to a gentle boil over medium-high heat.
- Taste the broth; if the tomatoes taste sharp or overly acidic, stir in sugar to taste.
- Break the lasagna noodles into rough 1- to 2-inch pieces. Stir them into the pot a handful at a time so they do not clump together.
- Lower the heat to maintain a steady simmer. Cook, stirring every couple of minutes, until the noodles are al dente, about 12 to 15 minutes. Add a splash of extra broth or water if the soup becomes thicker than you like.
- While the pasta cooks, combine the ricotta, 1 cup shredded mozzarella, 1/2 cup Parmesan, egg, chopped parsley or basil, and a pinch of salt and black pepper in a medium bowl. Mix until creamy and thick, then refrigerate until ready to serve.
- When the noodles are al dente, taste the soup and adjust salt, pepper, and red pepper flakes as needed. If the flavor tastes flat, stir in a little extra Parmesan directly into the pot.
- To serve, ladle hot lasagna soup into bowls. Add a generous scoop of the ricotta mixture to the center of each bowl.
- Top with additional shredded mozzarella and grated Parmesan, then garnish with chopped fresh basil or parsley. Serve immediately while the cheese melts into the soup.
Notes
Approximate for 1 of 8 servings (including some ricotta topping): 520 calories; fat 30 g; saturated fat 14 g; carbohydrates 33 g; fiber 3 g; sugars 9 g; protein 30 g; sodium 1150 mg. Values will vary based on specific brands, exact amounts of cheese, and portion size.
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