One-Pot Creamy Lasagna Soup with Ricotta Dollops

As the broth comes up to a boil, the kitchen smells like tomato and garlic, and those broken lasagna edges look a little unruly in the pot. Once they soften,…

By Ava
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October 17, 2026
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Reading time: 9 min

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As the broth comes up to a boil, the kitchen smells like tomato and garlic, and those broken lasagna edges look a little unruly in the pot. Once they soften, their ruffled edges catch the creamy broth in a way that makes each spoonful feel like lasagna without layering a casserole. This one-pot creamy lasagna soup keeps the noodles, beef, and tomato base together, then finishes each bowl with a cool, creamy ricotta dollop.

Cooking the pasta right in the broth is what gives the soup its body, so I keep the pot at a gentle simmer and stir often. The ricotta stays separate until serving; mixed with Parmesan and parsley, it gives each bowl a rich, fresh topping instead of disappearing into the soup. The result is a hearty bowl with tender noodles and a bright, creamy spoonful on top.

Why the Lasagna Noodles Go Straight Into the Tomato Broth

Cooking the noodles in the soup does more than save you a pot. As they soften, they release starch into the broth, giving it a little more body without a separate thickener. The noodles also take on the tomato, garlic, and Italian seasoning as they cook, rather than being boiled in plain water and added at the end.

That direct-cook method is why I use broken lasagna noodles here instead of cooking a full sheet separately. The pieces fit into a spoon, and their wavy edges hold onto the broth. The soup should still feel like soup, not a pan of sauced pasta, so the broth needs room to surround the noodles while they cook. A 6-quart Dutch oven gives the ingredients space to come together without crowding the pot.

There’s a useful tradeoff: the noodles contribute texture and body, but they also make this soup different from a broth-only soup. Keep the pasta in the pot while it cooks so it can absorb the seasoned liquid and give the finished soup its characteristic hearty consistency.

What the Tomato Base and Ricotta Each Bring to the Pot

• Ground beef — The 85% lean beef gives the broth a savory base without leaving as much excess fat as a fattier grind. A standard grocery-store pack works well here; breaking it up as it browns helps it distribute through the soup.
• Tomato paste and crushed tomatoes — The paste concentrates the tomato flavor before the liquid goes in, while crushed tomatoes provide the main tomato body. Canned crushed tomatoes are a practical choice; if you need a stand-in, crush whole canned tomatoes by hand until they’re close to the same texture.
• Low-sodium chicken broth — Low-sodium broth leaves room for the kosher salt and Parmesan without making the soup too salty. If you only have regular broth, add the salt gradually and taste before adding all of it.
• Heavy cream — A little cream softens the acidity of the tomatoes and rounds out the broth. Half-and-half works as a lighter substitute, though the soup will feel less rich.
• Whole-milk ricotta and Parmesan — Whole-milk ricotta makes the topping creamy, and finely grated Parmesan blends into it more evenly than coarse shreds. Part-skim ricotta works if that’s what you have, but the dollops will be less lush; fresh parsley gives the mixture a brighter finish than dried herbs.
• Baby spinach — Its tender leaves wilt quickly into the soup. Regular spinach works too; remove any thick stems and roughly chop the leaves so they’re easy to eat by the spoonful.

Build the Soup in Stages, Then Finish Each Bowl

Brown the Beef and Onion

Heat the olive oil in a 6-quart Dutch oven over medium-high heat, then add the ground beef and finely chopped onion. Break the beef into small pieces as it cooks so it browns evenly instead of staying in large clumps. Give it 6–8 minutes, until browned and the beef reaches 160°F. If you see pink areas or larger pieces, keep breaking them up and cooking until the center temperature is reached.

Wake Up the Garlic and Tomato Paste

Add the minced garlic and tomato paste to the browned beef and onion. Stir for 1 minute, scraping the bottom of the pot so the paste coats the meat and the garlic doesn’t sit in one hot spot. You’ll smell the garlic when it’s fragrant; don’t let it turn brown, which can make it taste bitter. This brief cook gives the tomato paste a chance to deepen before the broth goes in.

Simmer the Noodles Until Tender

Stir in the crushed tomatoes, chicken broth, Italian seasoning, salt, and black pepper, then bring the pot to a boil over high heat. Add the broken lasagna noodles and reduce the heat to a gentle simmer, leaving the pot uncovered. Cook for 10–14 minutes, stirring often, until the noodles are tender. Check the bottom of the pot as you stir; pasta that settles there can stick before the rest is ready.

Wilt the Spinach and Make the Dollops

Stir in the heavy cream and baby spinach, then cook for 1–2 minutes, just until the leaves wilt into the soup. In a small bowl, stir the ricotta with the finely grated Parmesan and chopped parsley until evenly combined. Ladle the soup into bowls and finish each serving with a spoonful of the ricotta mixture. Keep the topping as a distinct dollop rather than stirring it through the whole pot.

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One-Pot Creamy Lasagna Soup with Ricotta Dollops

Creamy lasagna soup cooks in one pot with tender noodles, ground beef, spinach, and a rich tomato broth. A spoonful of herbed ricotta and Parmesan finishes each bowl with a creamy, savory topping.

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 570

Ingredients Equipment Method Notes

Ingredients

  

For the soup

• 1 tbsp olive oil
• 1 lb ground beef 85% lean
• 1 yellow onion medium, finely chopped
• 4 cloves garlic minced
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 6 cups low-sodium chicken broth
• 2 tsp Italian seasoning
• 1 tsp kosher salt
• 0.25 tsp black pepper
• 8 oz lasagna noodles broken into 2-inch pieces
• 0.5 cup heavy cream
• 2 cups baby spinach

For the ricotta dollops

• 1 cup ricotta cheese whole-milk
• 0.25 cup Parmesan cheese finely grated
• 2 tbsp fresh parsley chopped

Equipment

• 1 6-quart Dutch oven

Method

 

Make the soup

1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
2. Add the ground beef and onion; cook for 6–8 minutes, breaking up the beef, until browned and the beef reaches 160°F.
3. Add the garlic and tomato paste; cook for 1 minute, stirring, until fragrant.
4. Stir in the crushed tomatoes, chicken broth, Italian seasoning, salt, and black pepper; bring to a boil over high heat.
5. Add the noodles, reduce the heat to maintain a gentle simmer, and cook uncovered for 10–14 minutes, stirring often, until the noodles are tender.
6. Stir in the heavy cream and spinach; cook for 1–2 minutes, until the spinach wilts.

Make the ricotta dollops

1. Stir together the ricotta, Parmesan, and parsley in a small bowl.
2. Ladle the soup into bowls and top each serving with a spoonful of the ricotta mixture.

Notes

For the best texture, stir the soup often while the noodles simmer. Refrigerate leftovers for 3–4 days; freezing is possible, though the noodles and cream may change texture. Use certified gluten-free noodles and broth for a gluten-free version.