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Creamy 30-Minute Lasagna Soup with Ricotta: Best Easy Recipe

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This creamy lasagna soup delivers all the deep, layered flavors of a traditional lasagna in under 30 minutes, without the stress or pile of dishes. It’s a one-pot wonder that’s perfect for busy weeknights and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 (6-ounce) can tomato paste
  • 1 (28-ounce) can crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth (or beef broth)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons mascarpone cheese
  • 8 ounces mafalda pasta (or broken lasagna noodles)
  • 1 cup whole milk ricotta cheese
  • 1 cup fresh mozzarella pearls or shredded low-moisture mozzarella
  • Fresh parsley or basil, for garnish
  • Salt and black pepper, to taste

Instructions

  1. Brown the Beef: Place a large Dutch oven over medium-high heat and add 1 tablespoon olive oil. Once shimmering, add 1 pound ground beef. Break it up and cook undisturbed for 2-3 minutes to get a good sear. Cook through, then transfer beef to a plate with a slotted spoon. Leave about 1 tablespoon of rendered fat in the pot.
  2. Sauté the Aromatics: Reduce heat to medium. Add diced onion to the pot with the reserved fat. Cook, stirring occasionally, until soft and translucent (about 3 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  3. Bloom the Tomato Paste: Add the entire 6-ounce can of tomato paste. Stir constantly and cook for 2 minutes until the paste darkens to a deep brick red.
  4. Build the Broth: Pour in the 28-ounce can of crushed tomatoes and 4 cups of low-sodium chicken broth. Add 1 teaspoon each of dried oregano and dried basil, and a pinch of red pepper flakes. Stir, scraping the bottom of the pot to release any browned bits. Bring to a gentle boil, then reduce heat to a simmer.
  5. Cook the Pasta: Add 8 ounces of mafalda pasta (or broken lasagna noodles). Stir well to submerge. Cook according to package directions, stirring occasionally, until al dente (about 8-10 minutes).
  6. Add the Creaminess: Remove pot from heat. Stir in 2 tablespoons of mascarpone cheese until fully melted and incorporated. Return the browned beef to the pot and stir to combine. Taste and adjust seasoning with salt and black pepper.
  7. Assemble the Bowls: Ladle hot soup into serving bowls. Add a generous dollop of whole milk ricotta (about 2 tablespoons per bowl) in the center. Sprinkle with fresh mozzarella pearls or shredded mozzarella. Garnish with fresh parsley or basil. Serve immediately.

Notes

For best results, use whole milk ricotta and do not stir it into the hot soup—keep it as a cold topping. Cook pasta to al dente to avoid mushiness. If making ahead, consider cooking pasta separately and adding it to individual bowls when serving. Leftovers can be stored in the refrigerator for up to 4 days; add a splash of broth when reheating. Do not freeze.

Nutrition

Keywords: lasagna soup, creamy lasagna soup, 30-minute lasagna soup, easy lasagna soup, one-pot lasagna soup, comfort food, weeknight dinner

Find it online: https://junomeals.com/creamy-30-minute-lasagna-soup-with-ricotta-best-easy-recipe/