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Easy Creamy Lasagna Soup with Ricotta

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This quick and easy lasagna soup delivers all the rich, cheesy comfort of traditional lasagna in a fraction of the time. With a savory broth, tender noodles, and a creamy ricotta dollop, it’s a weeknight lifesaver that tastes like a hug in a bowl.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1/2 pound Italian sausage, casings removed (sweet or spicy)
  • 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)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 (28-ounce) can crushed tomatoes (preferably San Marzano)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth (or beef broth)
  • 8 lasagna noodles, broken into 2-inch pieces (about 6 ounces)
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Fresh basil leaves, torn (for garnish)
  • Extra Parmesan cheese (for serving)
  • Red pepper flakes (for serving)

Instructions

  1. Brown the meat: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and Italian sausage, breaking it up with a wooden spoon. Cook until deeply browned, about 6 to 8 minutes. Spoon out excess fat, leaving about 1 tablespoon in the pot.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion and cook until softened, about 3 to 4 minutes, stirring occasionally. Add minced garlic, oregano, basil, red pepper flakes, salt, and pepper. Cook for 1 minute until fragrant.
  3. Build the broth: Pour in crushed tomatoes and diced tomatoes with their juices. Stir to combine, scraping up any browned bits from the bottom of the pot. Add chicken broth and bring to a boil.
  4. Cook the noodles: Once boiling, add broken lasagna noodles. Reduce heat to a steady simmer and cook, stirring occasionally, until noodles are tender but still have a little bite, about 10 to 12 minutes.
  5. Make the ricotta dollops: While soup simmers, combine ricotta, Parmesan, parsley, salt, and pepper in a small bowl. Stir until smooth and creamy. Taste and adjust seasoning.
  6. Finish and serve: Once noodles are cooked, taste soup and adjust seasoning with more salt or pepper if needed. Ladle hot soup into bowls. Top each bowl with a generous dollop of ricotta mixture, a sprinkle of fresh basil, and extra Parmesan. Serve immediately.

Notes

For best results, brown the meat thoroughly to develop deep flavor. Season the ricotta mixture—it makes a big difference. If making ahead, cook noodles separately and add to individual bowls before pouring hot broth to prevent mushiness. Leftovers can be stored in the refrigerator for up to 4 days; add a splash of broth when reheating. The soup freezes well for up to 3 months; freeze ricotta dollops separately.

Nutrition

Keywords: lasagna soup, creamy lasagna soup, easy lasagna soup, ricotta, Italian soup, comfort food, one-pot meal, weeknight dinner

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