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Cozy Lasagna Soup with Easy Creamy Ricotta Dollops

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This cozy lasagna soup with creamy ricotta dollops is the kind of meal that makes you slow down. It’s rich without being heavy, comforting without being boring, and honestly—it’s easier than making actual lasagna.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 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)
  • Salt and black pepper to taste
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 8 ounces dried lasagna noodles, broken into bite-sized pieces
  • 2 cups fresh spinach (optional)
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon lemon zest
  • Fresh basil leaves for garnish
  • Extra grated Parmesan for garnish
  • Red pepper flakes for garnish

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, about 6 to 8 minutes. Spoon out excess fat, leaving about 1 tablespoon in the pot.
  2. Reduce heat to medium. Add the diced onion and cook for 3 to 4 minutes until softened. Add the minced garlic, dried oregano, dried basil, and red pepper flakes. Stir constantly for about 30 seconds.
  3. Stir in the tomato paste and cook for 1 minute, stirring constantly.
  4. Pour in the crushed tomatoes, diced tomatoes with their juices, and chicken broth. Add the sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Stir, scraping up any browned bits from the bottom.
  5. Bring the soup to a boil, then reduce heat to low. Simmer uncovered for 15 minutes. Taste and adjust salt if needed.
  6. Add the broken lasagna noodles to the simmering soup. Cook according to package directions for al dente, about 10 to 12 minutes, stirring occasionally.
  7. If using spinach, stir it in during the last 2 minutes of cooking.
  8. While the soup simmers, combine the ricotta, Parmesan, parsley, basil, minced garlic, salt, pepper, and lemon zest in a small bowl. Stir until well mixed. Set aside at room temperature.
  9. Ladle the hot soup into bowls. Drop generous spoonfuls of the ricotta mixture into the center of each bowl (about 2 to 3 tablespoons per serving). Do not stir.
  10. Garnish with fresh basil leaves, extra Parmesan, and red pepper flakes if desired. Let rest for 2 minutes before serving.

Notes

For best results, use whole milk ricotta and let it come to room temperature before serving. Cook pasta separately if making ahead to prevent mushiness. The soup tastes even better the next day.

Nutrition

Keywords: lasagna soup, ricotta dollops, comfort food, easy dinner, one-pot meal

Find it online: https://lenatable.com/cozy-lasagna-soup-with-easy-creamy-ricotta-dollops/