Name: One-Pot Lasagna Soup with Ricotta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1–2 tablespoons olive oil; 1 medium yellow onion, diced; 2 medium carrots, thinly sliced or diced; 1 stalk celery, chopped (optional); 4 cloves garlic, minced; 2 tablespoons tomato paste; 28 ounces crushed tomatoes; 4 cups low-sodium chicken broth or vegetable broth; 1–2 cups water, as needed to thin the soup; 1 pound Italian sausage, mild or hot, casings removed; 1/2 pound ground beef (optional); 8–10 sheets lasagna noodles, broken into bite-size pieces; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/4 teaspoon crushed red pepper flakes; 1 bay leaf; salt and black pepper, to taste; 1/4 cup heavy cream or half-and-half (optional); 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 cup whole-milk ricotta cheese; 1/4 cup grated Parmesan cheese; salt and black pepper, to taste; 2 tablespoons chopped fresh basil or parsley, plus more for garnish

One-Pot Lasagna Soup with Ricotta Cheese tastes like cozy, saucy lasagna met a big comforting bowl of tomato soup and decided to hang out on your couch. It works perfectly for busy families, new cooks, or anyone who wants weeknight comfort in under 45 minutes with minimal cleanup. I tested versions of this on a Tuesday night with laundry on the couch, so you know this fits real life.

Why One-Pot Lasagna Soup with Ricotta Cheese Is Worth It

This lasagna soup delivers all the cheesy, tomatoey, herby flavor of classic baked lasagna without the layering marathon. You toss everything in one pot, simmer, stir in noodles, and crown it with a cloud of creamy ricotta cheese.

You skip multiple pans, a long bake time, and fussy assembly, yet you still get stretchy mozzarella, rich ricotta, and tender pasta in every spoonful. The soup tastes even better the next day, so you win at both dinner and leftovers.

“This One-Pot Lasagna Soup with Ricotta Cheese tastes like restaurant lasagna in a bowl, with half the effort and all the comfort ★★★★★”

Ingredients You Need

Pantry and fridge ingredients

Olive oil – Use extra-virgin if you like a richer flavor, or any neutral oil you keep on hand.
Yellow onion – Diced small so it melts into the broth.
Carrots – Thinly sliced or diced; they add sweetness and body.
Celery (optional but nice) – Adds classic soup flavor; skip it if you do not have any.
Garlic – Fresh cloves taste best; jarred minced garlic works in a pinch.
Tomato paste – Thickens the broth and deepens tomato flavor.
Crushed tomatoes – Use a 28-ounce can; I like San Marzano–style for a sweeter, less acidic taste.
Low-sodium chicken broth or vegetable broth – Low-sodium broth gives you better control over seasoning.
Water – Loosens the broth if it gets too thick as the pasta cooks.

Meat and protein

Italian sausage (mild or hot) – Ground or removed from casings; pork tastes richest, but chicken or turkey sausage works well.
Ground beef (optional) – Use half sausage, half beef for classic lasagna flavor; choose 85–90% lean.
Or plant-based ground “meat” – Works nicely if you want a meatless but hearty soup.

Pasta and dairy

Lasagna noodles – Break standard lasagna sheets into bite-size pieces; no-boil noodles also work.
Whole-milk ricotta cheese – Delivers creamy, rich dollops on top of each bowl.
Mozzarella cheese, shredded – Low-moisture, part-skim melts into stretchy strands.
Parmesan cheese, grated – Freshly grated tastes best; pre-grated saves time and still tastes great.
Heavy cream or half-and-half (optional) – Swirl in a splash at the end for a richer, creamier broth.

Herbs and seasoning

Dried oregano – Classic Italian flavor in every spoonful.
Dried basil – Adds sweetness; you can swap with Italian seasoning.
Crushed red pepper flakes – Adjust to your heat level.
Bay leaf – Adds depth; pull it out before serving.
Salt and black pepper – Season in layers as you cook.
Fresh basil or parsley – Chopped and sprinkled on top for a fresh finish.

Equipment list

Large Dutch oven or heavy stock pot (at least 5–6 quarts)
Wooden spoon or spatula
Ladle
Chef’s knife and cutting board
Measuring cups and spoons
Small bowl and spoon for mixing the ricotta topping

Quick Tips & substitutions

Break lasagna noodles into irregular pieces so they cook evenly and mimic rustic lasagna layers.
Brown sausage deeply to build flavor; those browned bits on the bottom of the pot taste incredible in the broth.
Use no-boil lasagna noodles if you want a slightly quicker cook time; check them a few minutes early.
Swap sausage with ground turkey or chicken if you want a lighter soup; add extra olive oil to keep it juicy.
Choose vegetable broth and plant-based “meat” plus dairy-free cheeses for a vegetarian or vegan version.
Stir pasta into the soup near the end to keep it from turning mushy; aim for al dente with a little bite.
Keep extra broth or water nearby; add a splash if the soup thickens more than you like.
Season the ricotta mixture with salt, pepper, and herbs so it tastes good on its own, not just as a topping.
Serve cheese on the side if you cook for a mixed crowd with dairy-free eaters.
Taste and adjust salt at the very end, after the soup reduces and the cheese joins the party.

How to Make One-Pot Lasagna Soup with Ricotta Cheese

Step 1: Sauté veggies and aromatics

Heat 1–2 tablespoons olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery, then cook until they soften and turn lightly golden, about 7–8 minutes. Stir in minced garlic and cook 1–2 minutes, until it smells fragrant and toasty. Season with a pinch of salt and black pepper.

Step 2: Brown the meat

Add Italian sausage and ground beef to the pot with the veggies. Break the meat into small crumbles with your spoon and cook until no pink remains and the edges brown, about 6–8 minutes. Scrape up any browned bits from the bottom of the pot because those bits carry huge flavor. Drain excess fat if the pot looks very greasy, then return the pot to medium heat.

Step 3: Build the tomato base

Stir in tomato paste and cook 2–3 minutes, until it darkens slightly and coats the meat and veggies. Add crushed tomatoes, broth, and a little water if you like a looser soup. Sprinkle in dried oregano, dried basil, red pepper flakes, bay leaf, and another pinch of salt. Bring the mixture to a gentle boil, then reduce heat and let it simmer 10 minutes so the flavors mingle.

Step 4: Add the lasagna noodles

Break lasagna noodles into bite-size pieces right over the pot. Stir the noodle pieces into the simmering soup so they do not clump together. Cook, stirring often, until the noodles turn al dente, usually 10–12 minutes, depending on the brand. Add a splash more broth or water if the soup thickens more than you like as the pasta cooks.

Step 5: Finish the soup

Once the noodles reach al dente, taste the broth and adjust with more salt and pepper as needed. Remove the bay leaf and lower the heat to low. Stir in a small splash of heavy cream or half-and-half if you want a richer, creamier texture. Sprinkle in a handful of shredded mozzarella and a spoonful of Parmesan, then stir until the cheese melts into the soup.

Step 6: Mix the ricotta topping

In a small bowl, mix ricotta cheese with grated Parmesan, a pinch of salt, black pepper, and a little chopped basil or parsley. Stir until the mixture turns smooth and creamy. Taste and tweak seasoning so it tastes bright and flavorful. Keep this mixture chilled until you serve the soup.

Step 7: Serve and garnish

Ladle hot lasagna soup into bowls. Add a generous scoop of the seasoned ricotta mixture in the center of each bowl so it melts slightly into the broth. Sprinkle more mozzarella or Parmesan on top if you want extra cheese pull. Finish with fresh basil or parsley and a pinch of red pepper flakes for a little kick.

Recipe Variations

Gluten-free: Use gluten-free lasagna noodles or short gluten-free pasta; stir gently since some gluten-free pastas break more easily.
Vegan: Use vegetable broth, plant-based sausage or lentils, and dairy-free ricotta and mozzarella.
Low carb: Swap noodles with sliced zucchini ribbons or hearts of palm “pasta” and simmer briefly so they stay tender-crisp.
Extra veggies: Stir in baby spinach, kale, or chopped zucchini during the last 5 minutes of cooking.
Spicy version: Use hot Italian sausage and extra red pepper flakes.
Mushroom boost: Add sliced mushrooms with the onions for extra umami and meaty texture.

Ways to Serve One-Pot Lasagna Soup with Ricotta Cheese

Spoon into wide bowls and top with extra ricotta, mozzarella, and fresh basil.
Serve with garlic bread, focaccia, or a simple green salad on the side.
Offer a topping bar with extra herbs, crushed red pepper, and grated Parmesan so everyone customizes their bowl.
Pack in thermoses for a cozy work or school lunch.

Storage Success

Cool One-Pot Lasagna Soup with Ricotta Cheese to room temperature, then store it in airtight containers in the fridge for up to 4 days. Keep the ricotta mixture in a separate container so it stays fresh and creamy. The pasta continues to soak up liquid, so stir in a splash of broth or water when you reheat the soup on the stove or in the microwave. Freeze the soup without the pasta for up to 3 months, then add fresh noodles when you reheat for the best texture.