One-Pot Wonders

Lasagna Soup with Ricotta-Parmesan Cream

January 30, 2019
8 Ratings
Photo by Rocky Luten
Author Notes

This super-cozy, hearty soup has all the comfort of lasagna but only requires one pot and 30-minutes to make. For a heartier version, swap the ground beef for Italian sausage. Be sure to use regular lasagna noodle, not the “no-bake” variety. —Grant Melton

  • Prep time 10 minutes
  • Cook time 20 minutes
  • Makes 4 quarts
Ingredients
  • 1 pound lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon salt
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon red pepper flakes, or more if you like it spicier
  • 2 tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes
  • 1 28-ounce can diced tomatoes
  • 1 16-ounce container ricotta
  • 1/4 cup heavy cream
  • 1/2 cup finely grated Parmesan, plus more for topping
  • Parsley, chopped, for topping
  • Basil, for topping
In This Recipe
Directions
  1. Four or five pieces at a time, wrap the lasagna noodles in a kitchen towel. (The towel will prevent noodle fragments from flying across the room when you break them.) Using the edge of the counter as leverage, press the towel into the counter to break the noodles into roughly 1-inch to 2-inch shards. Repeat with remaining pasta. Set aside.
  2. In a large dutch oven, heat olive oil over high heat. Once hot, add the ground beef and cook until brown, breaking it up as it cooks. Once brown, add the onion and garlic. Cook, stirring occasionally, until onions become soft. Season with oregano, salt and red pepper flakes. Add the tomato paste and stir to combine. Add the can crushed tomatoes and can of diced tomatoes. Fully refill one of the empty cans with water and add it to the pot. Bring the mixture to a bubble. Once bubbly, add the lasagna noodles and stir to combine. Turn then heat down to medium-low, and cook, stirring occasionally, for 10 minutes. Meanwhile, make the ricotta mixture.
  3. In a small bowl, using a fork, mix ricotta with the heavy cream until smooth. Once smooth, add the Parmesan cheese. Set aside.
  4. Once the noodles are tender, serve the soup. Ladle into bowls and top with a dollop of the ricotta cheese, a few Parmesan cheese shavings, torn basil and chopped parsley.

See what other Food52ers are saying.

  • Adrienne Boswell
    Adrienne Boswell
  • Janet Katz
    Janet Katz
  • Alex
    Alex
  • Lauren
    Lauren
Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, Food Network Kitchen and Rachael Ray Every Day Magazine. His favorite food is chocolate chip cookies (with salt.)

5 Reviews

Adrienne B. December 15, 2019
I have to say we really enjoyed this, but I did make a few adjustments. I forgot to get lasagna noodles, so I used the rotelle I already had on hand. I also had some cut up chuck in the freezer, so I browned it in the Dutch oven and put it in the Instant Pot with some beef base, a half a cup of milk and and half a cup of tomato juice from the canned tomatoes for 20 minutes. I made the bulk of the soup in the Dutch oven and added the beef and liquid after the noodles were done. I have never liked ricotta (texture thing) so I always add spinach to it, and I did here, too, a quarter of a cup. I also added some red wine, and then I mixed the ricotta/spinach mixture in and served it with garlic bread. Delish! My son said he definitely wants this again.
 
Janet K. March 28, 2019
I had trouble getting the lasagna noodles to soften in the amount of liquid of the recipe. I had to keep adding liquid as the noodles soaked up all the liquid and long after 10 minutes, were still hard. This also diluted the flavors even when I added another can of chopped tomatoes flavored with basil and garlic and added tomato paste. I used a Le Creuset pot on the low setting of a Wolf burner and it was still bubbling away and sticking to the bottom. My husband said he liked it but I was disappointed. What did I do wrong?
 
Chris April 19, 2019
We also had to cook it about 10 minutes longer than called for, but didn’t have to add more liquid. It came out great. We made it in a simple stainless steel pot. Could the pot affect the process?
 
Alex March 21, 2019
Grant: I think you mean "no boil" not "no-bake".
 
Lauren March 15, 2019
This recipe was just as delicious as the baked version it’s based on. I made it with ground chicken instead of beef and added sautéed mushrooms. The tablespoon of salt gave me pause, however, I salted the meat and onions at the beginning so even though I halved the amount called for in the soup the total amount probably came out about the same. A perfectly comforting and hearty recipe to feed my sick family today!