One-Pot Lasagna Soup with Ricotta Dollops

Serves 6 · 15 min prep · 30 min cook

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tsp Italian seasoning
• 1/4 tsp crushed red pepper flakes
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken or beef broth
• 2 cups water
• 8 oz lasagna noodles, broken into pieces
• 2 cups packed fresh spinach
• 1 cup whole-milk ricotta
• 1/2 cup plus more for serving grated Parmesan
• 1/4 cup fresh basil or parsley, chopped
• 1 cup shredded mozzarella

Instructions

1. 1Heat the olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon, until no pink remains and edges start to brown, 6–7 minutes. Drain excess fat if needed, leaving in the pot.
2. 2Add the diced onion and cook 3–4 minutes until softened and translucent. Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper; cook 1 minute until the tomato paste darkens slightly and smells caramelized.
3. 3Pour in the crushed tomatoes, broth, and water. Scrape the bottom of the pot to loosen any browned bits, then bring the mixture to a rolling boil over high heat.
4. 4Add the broken lasagna noodles, stir well so they don’t stick, and reduce heat to a steady simmer. Cook uncovered, stirring occasionally, until the noodles are al dente, 12–14 minutes (they will continue to soften slightly off heat).
5. 5Stir in the fresh spinach a handful at a time until just wilted, about 1 minute. Taste the broth and adjust salt or pepper as needed; the soup should be rich and savory.
6. 6In a small bowl, stir together the ricotta, Parmesan, and half the chopped basil until creamy. Season the ricotta mixture with salt and pepper.
7. 7Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture, a sprinkle of shredded mozzarella, extra Parmesan, and the remaining fresh herbs.
8. 8Let the cheese melt slightly from the heat of the soup for 1 minute before serving. Offer crusty bread on the side for dunking if desired.