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Cozy Lasagna Soup with Creamy Ricotta – Easy 30-Min Dinner

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A quick and easy lasagna soup that captures the rich, layered flavors of traditional lasagna in a comforting bowl. Ready in under 30 minutes, this soup features a creamy ricotta dollop that adds a luxurious finish.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 blend)
  • 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)
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 4 cups chicken broth (low-sodium)
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 8–10 lasagna noodles, broken into 2-inch pieces
  • Salt and black pepper to taste
  • ¼ cup fresh parsley, chopped
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon lemon zest
  • 1 clove garlic, minced (for ricotta)
  • 2 tablespoons fresh basil, finely chopped
  • Pinch of salt and black pepper (for ricotta)

Instructions

  1. In a small bowl, combine 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 tablespoon lemon zest, 1 minced garlic clove, 2 tablespoons chopped fresh basil, and a pinch of salt and pepper. Stir until smooth and creamy. Cover and refrigerate while making the soup.
  2. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add 1 pound ground beef and cook, breaking it up, until nicely browned (5-7 minutes). Transfer beef to a plate, leaving about 1 tablespoon of drippings in the pot.
  3. Reduce heat to medium. Add 1 diced yellow onion and cook until soft and translucent (about 4 minutes), scraping up browned bits. Add 4 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, and ½ teaspoon red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Stir in 1 tablespoon tomato paste and cook for 1 minute, stirring constantly. Pour in 1 can (28 ounces) crushed tomatoes, 4 cups chicken broth, and 1 teaspoon sugar. Stir, scraping up any remaining browned bits.
  5. Bring soup to a boil, then reduce heat to medium-low and simmer for 10 minutes. Season with salt and pepper to taste.
  6. Add broken lasagna noodles to the simmering soup. Stir well to submerge. Cook for 8-10 minutes, stirring occasionally, until pasta is tender but still has a slight bite.
  7. Stir the browned beef back into the soup. Heat through for about 2 minutes. Adjust seasoning if needed.
  8. Ladle soup into bowls. Top each serving with about 2 tablespoons of the ricotta mixture. Sprinkle with fresh parsley and an extra pinch of black pepper. Serve immediately.

Notes

Don’t overcook the pasta; check at 8 minutes. The soup thickens as it sits; reserve extra broth for reheating. For make-ahead, cook pasta separately and add when reheating. Let ricotta come to room temperature before serving for best melting.

Nutrition

Keywords: lasagna soup, easy dinner, 30-minute meal, comfort food, ricotta, ground beef, tomato soup, Italian soup

Find it online: https://evabake.com/cozy-lasagna-soup-with-creamy-ricotta-easy-30-min-dinner/