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Cozy Lasagna Soup with Creamy Ricotta

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A quick and easy one-pot lasagna soup that captures all the flavors of traditional lasagna in under 30 minutes. Rich tomato broth, seasoned ground beef, tender pasta, and creamy ricotta dollops make this the ultimate comfort food for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil (extra virgin preferred)
  • 1 pound ground beef (80/20 works best; can substitute ground turkey or Italian sausage)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano (Mediterranean preferred)
  • 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • Salt and black pepper to taste
  • 6 cups low-sodium chicken broth (beef broth works too)
  • 1 can (14.5 ounces) crushed tomatoes (San Marzano preferred)
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted adds smokiness)
  • 2 tablespoons tomato paste (double-concentrated in a tube recommended)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar (optional, only if tomatoes are very acidic)
  • 8 ounces dried lasagna noodles, broken into bite-sized pieces (about 6–7 sheets; or substitute 1 cup small pasta like ditalini, shells, or elbows)
  • 1 cup whole-milk ricotta cheese (part-skim works, but whole-milk is creamier)
  • 1/4 cup grated Parmesan cheese (freshly grated)
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
  • 1/4 teaspoon garlic powder
  • Pinch of salt and pepper
  • Fresh basil leaves for garnish
  • Extra grated Parmesan cheese for serving
  • Crusty bread or garlic bread for dipping (optional)

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it apart, until browned and no longer pink, about 5-7 minutes. Leave about 1 tablespoon of fat in the pot.
  2. Add diced onion and cook for 3-4 minutes until softened and translucent. Stir occasionally. Add minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Pour in chicken broth, crushed tomatoes, diced tomatoes with their juices, and tomato paste. Stir until tomato paste is fully incorporated. Add balsamic vinegar and sugar (if using). Bring to a boil, then reduce heat to a simmer.
  4. Add broken lasagna noodles to the simmering broth. Stir well to submerge. Cook according to package directions for al dente, usually 10-12 minutes, stirring occasionally to prevent sticking.
  5. Taste the broth and adjust seasoning with salt and pepper as needed. Remember that ricotta and Parmesan will add saltiness later.
  6. While soup simmers, combine ricotta, grated Parmesan, chopped parsley, chopped basil, garlic powder, and a pinch of salt and pepper in a small bowl. Stir until well mixed. Set aside at room temperature.
  7. Ladle hot soup into bowls. Drop a generous dollop (about 2 tablespoons) of ricotta mixture into the center of each bowl. Garnish with fresh basil leaves and extra Parmesan cheese. Serve immediately with crusty bread for dipping.

Notes

For meal prep, cook pasta separately and add to individual bowls when serving to prevent it from absorbing broth overnight. The soup thickens as it sits; add a splash of broth or water when reheating. For a creamier version, stir in 1/4 cup heavy cream after turning off the heat. The soup tastes even better the next day as flavors meld.

Nutrition

Keywords: lasagna soup, easy lasagna soup, 30 minute meal, comfort food, Italian soup, ground beef soup, ricotta soup, one pot meal, quick dinner, cozy soup

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