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Best Crowd-Pleasing Lasagna Soup with Creamy Ricotta

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This lasagna soup delivers all the soul-warming comfort of classic lasagna without the layering and long bake time. Tender noodles, rich tomato broth, and creamy pockets of ricotta come together in one pot for a quick, crowd-pleasing meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped
  • Fresh basil leaves, for serving

Instructions

  1. Brown the meat: Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned and no longer pink (5-6 minutes). Leave about 1 tablespoon of fat in the pot.
  2. Sauté the aromatics: Add diced onion and cook for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  3. Build the flavor base: Stir in oregano, basil, red pepper flakes, salt, and pepper. Toast for 30 seconds. Add tomato paste and cook for 1 minute, stirring constantly, until darkened.
  4. Add the liquids: Pour in chicken broth, crushed tomatoes, diced tomatoes (with juices), and sugar. Stir, scraping up browned bits. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 10 minutes.
  5. Cook the noodles: Add broken lasagna noodles, stirring to submerge. Cook according to package directions for al dente (10-12 minutes), stirring occasionally.
  6. Make the ricotta topping: In a small bowl, combine ricotta, mozzarella, Parmesan, and egg. Stir until smooth. Season with a pinch of salt and pepper.
  7. Preheat the broiler: Set oven rack 6 inches from broiler element and turn broiler to high.
  8. Assemble and broil: Ladle hot soup into oven-safe bowls (fill 3/4 full). Dollop 2-3 tablespoons ricotta mixture on each. Broil for 2-3 minutes until cheese is bubbly and golden.
  9. Garnish and serve: Remove bowls from oven, let cool 2 minutes. Sprinkle with parsley and torn basil. Serve immediately with crusty bread.

Notes

Don’t overcook the noodles; cook to al dente as they will continue to soften. Toast the tomato paste for deeper flavor. Use a heavy pot to prevent scorching. Prep all ingredients before starting. Season in layers. Let the soup rest for 10 minutes before serving for best flavor.

Nutrition

Keywords: lasagna soup, easy lasagna soup, one pot lasagna soup, comfort food, Italian soup, crowd-pleasing soup

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