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Crowd-Pleasing Lasagna Soup with Easy Creamy Ricotta

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This lasagna soup is a quick and easy one-pot meal that delivers all the comforting flavors of lasagna without the layering stress. Ready in under an hour, it features a rich, savory broth, tender noodles, and a creamy ricotta dollop that makes it a crowd-pleaser for potlucks, dinner parties, or cozy family dinners.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted adds a smoky note)
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 8 ounces lasagna noodles, broken into 2-inch pieces (regular or no-boil)
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese (freshly grated)
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup shredded mozzarella cheese (low-moisture, part-skim)
  • Fresh basil leaves, torn (for garnish)

Instructions

  1. Brown the beef: Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned all over (6-8 minutes). Leave about 1 tablespoon of fat in the pot.
  2. Sauté aromatics: Add diced onion and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  3. Build the broth: Stir in oregano, basil, red pepper flakes, salt, and pepper. Toast spices for 30 seconds. Add tomato paste and cook 1 minute, stirring constantly.
  4. Add tomatoes and broth: Pour in crushed tomatoes, diced tomatoes with juices, chicken broth, and sugar. Stir to combine. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
  5. Cook noodles: If using regular lasagna noodles, cook in a separate pot of salted boiling water until al dente (8-10 minutes). Drain and set aside. If using no-boil noodles, add them directly to the soup during the last 10 minutes of simmering.
  6. Make ricotta dollop: In a small bowl, combine ricotta, Parmesan, parsley, salt, pepper, and garlic powder. Stir until smooth. Set aside at room temperature.
  7. Combine and finish: If noodles were cooked separately, stir them into the soup. Heat through for 2-3 minutes. Adjust seasoning to taste.
  8. Serve: Ladle soup into bowls. Top each with a generous dollop of ricotta mixture, sprinkle with shredded mozzarella, and garnish with torn basil. Serve immediately.

Notes

For best texture, use whole milk ricotta. No-boil noodles hold up better and can be added directly to the soup. Don’t overcook noodles; cook separately if using regular noodles and add just before serving. The sugar balances the acidity of the tomatoes. For a vegetarian version, skip the beef and double the mushrooms. The soup can be made ahead (without noodles) and refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: lasagna soup, easy lasagna soup, one-pot lasagna soup, creamy ricotta soup, potluck soup, comfort food, Italian soup

Find it online: https://evabake.com/crowd-pleasing-lasagna-soup-with-easy-creamy-ricotta/