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Kid-Approved Lasagna Soup: Easy One-Pot Dinner Recipe

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This kid-approved lasagna soup is the kind of recipe that makes you wonder why you ever bothered with the baked version. It’s faster, easier, and honestly, just as satisfying, with a rich, savory broth, tender pasta, gooey melted cheese, and a creamy ricotta dollop on top.

Ingredients

Scale
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 6 cups low-sodium chicken broth (or beef broth)
  • 1 can (28 ounces) crushed tomatoes (San Marzano recommended)
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred)
  • 2 tablespoons tomato paste
  • 8 ounces lasagna noodles, broken into 1-inch pieces (or short pasta like mafalda, fusilli)
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese, plus more for serving
  • For the Creamy Ricotta Dollop:
  • 1 cup whole milk ricotta cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 clove garlic, minced (optional)
  • Zest of ½ lemon
  • Pinch of salt and pepper

Instructions

  1. Brown the beef: Heat a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until nicely browned, about 5-7 minutes. Spoon off all but about 1 tablespoon of excess fat.
  2. Sauté the aromatics: Add the diced onion to the pot with the beef. Cook for 2-3 minutes until it starts to soften, scraping up any browned bits from the bottom. Add the minced garlic, oregano, basil, red pepper flakes (if using), salt, and pepper. Cook for another minute until fragrant.
  3. Add the tomatoes and broth: Stir in the tomato paste and cook for 1 minute, stirring constantly. Pour in the crushed tomatoes, diced tomatoes (with their juices), and chicken broth. Stir everything together, scraping the bottom of the pot to incorporate all the flavorful bits.
  4. Simmer the broth: Bring the soup to a boil, then reduce the heat to medium-low so it’s at a gentle simmer. Let it bubble away for 10 minutes, stirring occasionally. Taste and adjust seasoning as needed.
  5. Cook the pasta: Add the broken lasagna noodles to the pot. Stir well so they’re submerged in the broth. Increase the heat slightly to bring it back to a gentle boil, then reduce to a simmer. Cook until the pasta is tender but still has a little bite, about 10-12 minutes, stirring every few minutes.
  6. Make the ricotta dollop: While the pasta cooks, combine the ricotta, chopped parsley, minced garlic, lemon zest, and a pinch of salt and pepper in a small bowl. Stir until smooth. Set aside at room temperature.
  7. Finish the soup: Once the pasta is cooked, remove the pot from the heat. Stir in the shredded mozzarella and grated Parmesan until melted and the soup is creamy.
  8. Serve: Ladle the soup into bowls. Top each serving with a generous dollop of the ricotta mixture and a sprinkle of extra Parmesan. Serve immediately.

Notes

The soup will thicken as it sits because the pasta continues to absorb liquid. If making ahead or expecting leftovers, cook the pasta separately and add it to individual bowls when serving. For freezing, freeze the soup base without pasta and cheeses; cook fresh pasta when reheating. The ricotta dollop is best made fresh.

Nutrition

Keywords: lasagna soup, one-pot dinner, kid-friendly, easy dinner, comfort food, Italian soup, ground beef recipe, family dinner

Find it online: https://cravemila.com/kid-approved-lasagna-soup-easy-one-pot-dinner-recipe/