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Cozy Lasagna Soup with Creamy Ricotta Dollop: 30-Minute Easy Recipe

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A quick and easy lasagna soup that delivers all the meaty, herby, cheesy magic of classic lasagna in a bowl, ready in just 30 minutes. Topped with a creamy ricotta dollop brightened with lemon zest, this cozy soup is perfect for weeknight dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, diced
  • 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 (24-ounce) jar crushed tomatoes
  • 1 (15-ounce) can diced tomatoes, undrained
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • ½ cup heavy cream (optional)
  • 1 cup whole milk ricotta cheese
  • 1 tablespoon lemon zest
  • ¼ teaspoon black pepper
  • Pinch of salt
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • ½ cup shredded mozzarella cheese (optional)
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it apart, until browned (5-6 minutes). Leave about 1 tablespoon of fat in the pot.
  2. Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic, oregano, basil, red pepper flakes (if using), salt, and pepper. Cook for 30 seconds until fragrant.
  3. Pour in chicken broth, crushed tomatoes, and diced tomatoes with their juices. Stir, scraping up any browned bits from the bottom. Bring to a boil, then reduce to a steady simmer.
  4. Add broken lasagna noodles, stir to submerge, and cook for 10-12 minutes until al dente. Stir occasionally to prevent sticking. If soup thickens too much, add a splash of broth or water.
  5. If using heavy cream, stir it in and let simmer for 2-3 more minutes. Taste and adjust salt and pepper.
  6. While soup simmers, combine ricotta, lemon zest, black pepper, and a pinch of salt in a small bowl. Stir until smooth and creamy. Set aside at room temperature.
  7. Ladle hot soup into bowls. Top each with a generous dollop of ricotta mixture (about 2 tablespoons per serving). Sprinkle with shredded mozzarella if desired, and garnish with fresh parsley or basil. Serve immediately with crusty bread.

Notes

Don’t overcook the pasta; cook just until al dente as noodles continue to soften in hot broth. Season in layers for depth of flavor. Do not stir ricotta into the soup; dollop on top to keep visual contrast and control per bite. For make-ahead, cook pasta separately and add to individual bowls. Freeze soup base without pasta for up to 3 months.

Nutrition

Keywords: lasagna soup, easy lasagna soup, 30 minute dinner, comfort food, ricotta dollop, one pot meal, weeknight dinner

Find it online: https://rowanrecipes.com/cozy-lasagna-soup-with-creamy-ricotta-dollop-30-minute-easy-recipe/