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All the cozy flavor of layered lasagna in a one-pot, weeknight-friendly soup—with a genius air-fried ricotta crust that brings a golden, cheesy finish to every bowl.
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Course: Soup
Cuisine: Italian-American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 Tbsp olive oil
  • 1 lb ground beef or lean ground turkey
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tsp Italian seasoning (or oregano)
  • 0.25 tsp red pepper flakes (optional)
  • 3 Tbsp tomato paste
  • 28 oz can crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 0.33 cup fresh basil, torn
  • 8 oz pasta (broken lasagna sheets or short shapes)
  • 0.25 cup heavy cream
  • 1 cup shredded mozzarella
  • 1 cup whole-milk ricotta
  • 0.5 cup grated Parmesan
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • Dutch oven or deep pot
  • mixing spoon
  • air-fryer-safe bowls Stoneware or metal inserts
  • Small mixing bowl
  • tray or small sheet pan To shuttle bowls in/out of air fryer

Method
 

  1. In a Dutch oven or deep pot, heat olive oil over medium-high heat. Add ground beef or turkey and cook for 4–5 minutes, breaking it up until browned.
  2. Add onion and ½ tsp salt. Cook 2–3 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes; cook for 30 seconds.
  3. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, chicken broth, bay leaf, and torn basil. Bring to a boil, then reduce to simmer.
  4. Add pasta and simmer 12–15 minutes until al dente, stirring occasionally.
  5. Remove bay leaf. Stir in heavy cream and mozzarella until fully melted and smooth. Taste and adjust seasoning.
  6. Mix ricotta, Parmesan, salt, and pepper in a small bowl.
  7. Ladle soup into heatproof air-fryer-safe bowls. Top each with 2–3 tablespoons of ricotta mixture. Air fry at 400°F (200°C) for 2–4 minutes until golden and bubbly. Watch closely.
  8. Top with more basil and cracked black pepper. Serve hot.

Nutrition

Calories: 480kcalCarbohydrates: 32gProtein: 30gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 95mgSodium: 740mgPotassium: 680mgFiber: 3gSugar: 7gVitamin A: 780IUVitamin C: 14mgCalcium: 360mgIron: 3.2mg

Notes

Make it ahead by mixing the ricotta topping and prepping aromatics in advance. Freeze the soup base without pasta for up to 3 months. To reheat, add a splash of broth and briefly re-crust in the air fryer. For a lighter version, use turkey and add extra veg like spinach or zucchini.

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