Print

Cozy Lasagna Soup with Creamy Ricotta

cozy lasagna soup with creamy ricotta - featured image
Print Recipe

This cozy lasagna soup with creamy ricotta has all the soul of a classic lasagna—the rich, meaty sauce, the tender pasta, the herby goodness—but it’s so much easier. You get that perfect, melty bite of ricotta in every spoonful, and it comes together in under an hour.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 6 cups low-sodium beef broth
  • 1 (24-ounce) jar marinara sauce
  • 1 (14.5-ounce) can crushed tomatoes
  • 8–10 lasagna noodles, broken into 1–2 inch pieces
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon salt (for ricotta topping)
  • 1/8 teaspoon black pepper (for ricotta topping)
  • Fresh mozzarella pearls or shredded mozzarella (for serving, optional)
  • Fresh basil leaves (for serving, optional)
  • Extra grated Parmesan (for serving, optional)

Instructions

  1. Place your Dutch oven over medium heat and add the olive oil. Once it’s shimmering, add the diced onion and cook for 4-5 minutes, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the ground beef to the pot. Use a wooden spoon to break it up into small pieces. Cook for 6-8 minutes, stirring occasionally, until nicely browned. Drain off any excess fat.
  3. Sprinkle the salt, pepper, oregano, basil, and red pepper flakes (if using) over the meat and onions. Stir together and cook for another minute.
  4. Pour in the beef broth, marinara sauce, and crushed tomatoes. Use your spoon to scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
  5. Add the broken lasagna noodles to the pot. Stir them in so they’re fully submerged. Let the soup simmer gently for 12-15 minutes, stirring occasionally, until the noodles are tender (al dente).
  6. While the soup simmers, make the ricotta topping. In a small bowl, combine the ricotta, Parmesan, chopped parsley, salt, and pepper. Stir until well mixed. Set aside at room temperature.
  7. Once the noodles are cooked, taste the soup and adjust seasoning. Ladle the hot soup into bowls. Add a generous dollop of the ricotta mixture to the center of each bowl. If using fresh mozzarella, add a few pearls or a sprinkle of shredded mozzarella on top. Garnish with fresh basil and extra Parmesan.

Notes

For best texture, keep the ricotta mixture cold until serving. If making ahead, cook noodles separately and add to individual bowls when serving to prevent them from getting too soft. To freeze, freeze the soup base without pasta; thaw and cook fresh noodles when reheating.

Nutrition

Keywords: lasagna soup, creamy ricotta, easy soup, comfort food, weeknight dinner, Italian soup, ground beef soup

Find it online: https://junomeals.com/cozy-lasagna-soup-with-creamy-ricotta-best-easy-recipe/