Of course! Here is a complete, 2000+ word SEO-optimized blog post written in the persona of Olivia Bennett.

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All the Cozy Feels, Zero of the Fuss: Welcome to Lasagna Soup!

Hey there, friend! Come on in, pull up a stool, and let’s get something simmering on the stove. Is there anything better than the smell of garlic and tomatoes bubbling away, promising a seriously satisfying meal? If you’re like me, that smell is pure happiness—it’s the scent of comfort, of family, of a kitchen that’s truly the heart of the home.

But let’s be real for a second. As much as I adore a classic, layer-by-layer lasagna, sometimes life has other plans. Sometimes, you crave all those iconic Italian flavors—the rich, meaty tomato sauce, the gooey cheese, the tender pasta—but you don’t have hours to spend building, baking, and cleaning up. Sound familiar? That’s exactly why I’m so utterly obsessed with this recipe.

Today, we’re making my legendary Lasagna Soup with Ricotta and Mozzarella. This isn’t just a soup; it’s a hug in a bowl. It captures every single thing we love about traditional lasagna but delivers it in a fraction of the time, with a fraction of the effort. We’re talking one pot, 40 minutes, and a result that will have everyone asking for seconds. It’s the ultimate weeknight hero that tastes like a weekend labor of love. So, tie on your favorite (probably messy) apron, and let’s make some magic!

The Lazy Sunday That Started It All

This recipe was born out of a serious lasagna craving on a supremely lazy Sunday. I was visiting my Nona, the undisputed queen of our family’s Italian kitchen. The plan was to make her famous lasagna, a day-long affair involving a simmering pot of gravy (that’s red sauce to the rest of us!), perfectly cooked sheets of pasta, and a mountain of cheese.

But we got so wrapped up in watching old movies and chatting that before we knew it, it was 5 PM and our stomachs were growling. The prospect of starting the whole lasagna process was just too much. Nona, ever the pragmatist, looked at me, winked, and said, “Olivia, tesora, why make layers when you can make a pot?” She took all the same components—the meat, the sauce, the broken lasagna noodles—and threw them into a big Dutch oven with some extra broth. Twenty minutes later, we were diving into the most incredible, deconstructed lasagna soup, dolloped with creamy ricotta. It was a revelation! It was every bit as delicious, soul-warming, and memorable as the original. It taught me that the best recipes aren’t about perfection; they’re about joy, improvisation, and sharing a fantastic meal with people you love.

Your Flavor Lineup: The Dream Team

Gathering your ingredients is the first step to any great kitchen adventure. Here’s what you’ll need to create this masterpiece. Don’t be afraid to make swaps based on what’s in your fridge or pantry—cooking is all about making it your own!

• 1 tbsp Olive Oil: Our cooking fat of choice! It adds a lovely, fruity base note. If you’re out, avocado oil or even a pat of butter works beautifully.
• 1 lb Lean Ground Beef: I like 90/10 for less grease, but any ground beef will do. Chef’s Insight: For a deeper flavor, try a mix of beef and mild Italian sausage. It’s a game-changer!
• 1 Large Onion, diced: The sweet, savory foundation of our soup. A yellow or white onion is perfect here.
• 3 Cloves Garlic, minced: Because is there anything that doesn’t start with garlic? Use fresh for the best punch of flavor.
• 1 (28 oz) can Crushed Tomatoes: This gives the soup its rich, thick, and wonderfully tomato-y body.
• 1 (15 oz) can Tomato Sauce: This smooths everything out and adds a touch of sweetness. If you only have tomato paste, thin out ½ a can with a cup of water.
• 4 cups Beef Broth: This is the liquid gold that brings it all together. Using a good-quality broth makes a real difference!
• ½ cup Water: Just to get every last bit of tomato goodness from the cans.
• 1 tsp each Dried Basil and Oregano: The classic Italian herb duo. If you have an Italian seasoning blend, feel free to use 2 teaspoons of that instead.
• Salt and Black Pepper, to taste: Your flavor finishers! Don’t be shy—season in layers.
• 6 Lasagna Noodles, broken into pieces: The fun part! You can use any pasta you have—mafalda, rotini, or even medium shells are all fantastic.
• 1 cup Shredded Mozzarella Cheese: For that iconic, stretchy, melty cheese pull we all dream about.
• 1 cup Ricotta Cheese: The creamy, cool dollop that mimics the classic lasagna cheese layer. It’s non-negotiable for me!
• Fresh Parsley or Basil, for garnish: A pop of color and fresh flavor to finish it all off.

Let’s Get Cooking: Your Step-by-Step Guide to Soup Bliss

Ready? This is where the magic happens. Follow these steps, and you’ll have a pot of pure comfort ready in no time. I’ve packed this section with all my favorite chef hacks to ensure your soup is absolutely perfect.

1. Brown the Beef: Grab your largest pot or Dutch oven—we’re making a one-pot wonder! Heat the olive oil over medium heat. Once it shimmers, add the ground beef. Now, here’s a little chef hack: let the beef sit for a minute before you start breaking it up. This allows it to develop a beautiful, caramelized crust, which equals more flavor! Use a wooden spoon to break it into bite-sized crumbles and cook until it’s no longer pink. Drain off any excess fat.
2. Sauté the Aromatics: To the same pot, add your diced onion and minced garlic. Ahhh, smell that? That’s the sound of your kitchen smelling incredible. Cook for about 3-4 minutes, stirring frequently, until the onions have softened and turned translucent. Pro Tip: Be careful not to burn the garlic! It cooks much faster than the onion and can turn bitter if it gets too dark.
3. Build the Broth: Now for the satisfying part! Pour in the crushed tomatoes, tomato sauce, beef broth, and that half-cup of water. Add your dried basil, oregano, and a good pinch of salt and pepper. Give it a big, enthusiastic stir, scraping the bottom of the pot to lift up all those delicious browned bits from the meat and onions. This is called “fond,” and it’s pure flavor gold! Bring the whole thing to a lively boil.
4. Noodle Time: Once your soup is boiling, reduce the heat to a gentle simmer. Now, take your lasagna noodles and have fun breaking them into rough, bite-sized pieces right over the pot. Stir them in, making sure they’re submerged. Let the soup simmer for 10-12 minutes, uncovered, stirring occasionally to prevent sticking. The noodles will cook directly in the broth, absorbing all that amazing flavor and thickening the soup as they go.
5. The Grand Finale: Your soup is ready when the noodles are tender and the broth has thickened up beautifully. Now, for the best part—the serving! Ladle the hot, steaming soup into deep bowls. Immediately top each one with a generous, cloud-like dollop of ricotta cheese and a hearty sprinkle of shredded mozzarella. The heat from the soup will gently warm the ricotta and melt the mozzarella into gooey perfection. Finish with a sprinkle of fresh parsley or basil for a bright, fresh contrast.

How to Serve It Up in Style

Presentation is part of the fun! I love serving this soup in wide, shallow bowls so you get a perfect bite of broth, meat, pasta, and cheese in every spoonful. For the full Italian trattoria experience, don’t forget a side of warm, crusty garlic bread or a simple, crisp green salad with a sharp vinaigrette to cut through the richness. It’s the perfect, complete meal that feels both fancy and completely effortless.

Make It Your Own: Delicious Twists & Swaps

This recipe is incredibly flexible. Play with it! Here are a few of my favorite ways to mix things up:

• “Skinnier” Soup: Swap the ground beef for lean ground turkey or chicken, and use a low-sodium beef or chicken broth.
• Vegetarian Delight: Omit the meat altogether! Sauté some sliced mushrooms and zucchini with the onions for a hearty, plant-based version.
• Spicy Arrabbiata Twist: Love a little heat? Add a teaspoon of red pepper flakes when you add the dried herbs.
• Cheesy Parmesan Upgrade: Stir in ½ cup of freshly grated Parmesan cheese into the soup right at the end for an extra umami kick.
• Gluten-Free Goodness: Simply use your favorite gluten-free lasagna noodles or pasta shells. The recipe works exactly the same!

Olivia’s Chef Notes & Kitchen Confessions

This recipe has become such a staple in my home that it’s evolved in the best ways. I’ve learned that the ricotta dollop is truly the star. For an extra-luxurious touch, I sometimes mix the ricotta with a little lemon zest, salt, and pepper before adding it to the soup—it brightens the whole dish up beautifully!

And a funny story? The first time I made this for a dinner party, I was so busy chatting and sipping wine that I completely forgot to add the pasta! I had a pot of delicious, but very soupy, meat sauce. A quick save involved boiling the noodles separately and adding them at the end. It worked, but it meant an extra pot to wash. Let my mistake be your reminder—don’t forget the noodles! The beauty of this recipe is its one-pot simplicity.

Your Lasagna Soup Questions, Answered!

I’ve gotten so many wonderful questions about this soup over the years. Here are the most common ones to help you on your cooking journey.

Q: My soup turned out too thick! How can I thin it out?
A: No worries, this happens! The pasta continues to absorb liquid as it sits. Simply stir in a little more beef broth or water when you reheat it until it reaches your perfect soup consistency.

Q: Can I make this in a slow cooker or Instant Pot?
A: Absolutely! For the slow cooker, brown the beef and onions on the stove first, then transfer everything except the pasta and cheeses to the crock. Cook on LOW for 6-8 hours or HIGH for 3-4. Add the broken noodles 30 minutes before serving on HIGH. For the Instant Pot, use the sauté function for the beef and onions. Add everything except the cheeses, seal, and cook on HIGH pressure for 5 minutes, then do a quick release. Stir, and let it sit for 5-10 minutes to thicken.

Q: The noodles got mushy when I had leftovers. How can I prevent this?
A> This is the one tricky part with any pasta soup! For the best leftovers, I recommend storing the soup and cooked noodles separately. Or, just embrace the softer texture—it’s still delicious! When reheating, you may need to add a splash of broth.

Q: Can I freeze this soup?
A> You can, but I recommend freezing it without the pasta for the best texture. Thaw in the fridge overnight, reheat on the stove, and cook your pasta fresh when you’re ready to serve.

Lasagna Soup with Ricotta and Mozzarella : All the Comfort, None of the Layers

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• Author: OliviaBennett

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Description

All the flavor of classic lasagna, none of the layers or long bake time. This one-pot soup is rich, cheesy, and full of Italian flavor—perfect for busy weeknights or a cozy family dinner.

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Ingredients

Scale 1x2x3x

Soup Base:

• 1 tbsp olive oil (or butter/avocado oil)

• 1 lb lean ground beef (or beef + mild Italian sausage)

• 1 large onion, diced

• 3 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 1 (15 oz) can tomato sauce (or ½ can tomato paste + 1 cup water)

• 4 cups beef broth

• ½ cup water

• 1 tsp dried basil

• 1 tsp dried oregano

• Salt and black pepper, to taste

Pasta & Cheese:

• 6 lasagna noodles, broken into bite-sized pieces (or any pasta)

• 1 cup shredded mozzarella

• 1 cup ricotta

• Fresh parsley or basil for garnish

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Instructions

• Brown the Beef:
  Heat olive oil in a large pot or Dutch oven. Add ground beef, let it sit 1 min, then break into crumbles. Cook until no longer pink. Drain excess fat.

• Sauté Aromatics:
  Add onion and garlic to the pot. Cook 3–4 min until softened and fragrant.

• Build the Broth:
  Add crushed tomatoes, tomato sauce, beef broth, water, basil, oregano, salt, and pepper. Stir, scraping up browned bits. Bring to a boil.

• Cook the Pasta:
  Reduce to a simmer. Add broken noodles. Simmer 10–12 min, stirring occasionally, until noodles are tender and soup thickens.

• Finish with Cheese:
  Ladle soup into bowls. Top each serving with a dollop of ricotta and a sprinkle of mozzarella. Garnish with fresh parsley or basil.

Notes

• Lower Fat: Use ground turkey or chicken and low-sodium broth.

• Vegetarian: Omit meat; add mushrooms or zucchini.

• Spicy: Add 1 tsp red pepper flakes with herbs.

• Extra Cheesy: Stir in ½ cup grated Parmesan at the end.

• Gluten-Free: Use gluten-free lasagna noodles or pasta shells.

• Storage: Store soup and pasta separately for best leftover texture. Freeze without pasta.

Nutrition

• Calories: 480 cal Per Serving
• Fat: 25g
• Carbohydrates: 32g
• Protein: 29g

Nutritional Information (Per Serving)

Please note: This is an estimate and will vary based on specific ingredients used.

• Calories: ~480
• Fat: 25g
• Carbohydrates: 32g
• Protein: 29g
• Sodium: 780mg

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 6

Final Thoughts: All the Love, None of the Layers

And there you have it—the soul of a classic lasagna, served up with a spoon in under an hour. This recipe is more than just a clever timesaver; it’s a celebration of what really matters in a meal: big, bold, comforting flavors that bring people together.

It’s proof that you don’t need a whole day in the kitchen to create something truly special. Whether it’s a hectic Tuesday night, a cozy weekend lunch, or you’re simply feeding a crowd, this one-pot wonder is your ticket to a satisfied table and a happy cook.

So, the next time a lasagna craving hits but your schedule says “no way,” remember this soup. It’s the warm, cheesy, deeply satisfying embrace of your favorite Italian comfort food, with zero fuss. Now, go grab that big pot and get simmering. Your new favorite dinner is waiting.

Love & Ladles,
Olivia