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Cozy Lasagna Soup with Creamy Ricotta Dollops: Easy 30-Minute Dinner

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All the soul of traditional lasagna, but faster, looser, and somehow even more comforting. This one-pot soup comes together in about thirty minutes with tender noodles, rich meat sauce, and creamy ricotta dollops.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound ground beef (80/20 works great)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional, for heat)
  • 6 cups low-sodium chicken broth
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 8 ounces lasagna noodles, broken into pieces (about 6–7 noodles, snapped into 1–2 inch pieces)
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon zest
  • ¼ teaspoon salt
  • Pinch of black pepper
  • Fresh basil leaves, torn (for serving)
  • Extra grated Parmesan (for serving)
  • Crushed red pepper flakes (for serving)

Instructions

  1. Brown the meat. Heat the olive oil in your Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over—about 5-6 minutes. Leave about a tablespoon of fat in the pot for flavor.
  2. Sauté the aromatics. Add the diced onion to the pot and cook for 3-4 minutes, until softened and translucent. Stir in the minced garlic, oregano, basil, red pepper flakes, salt, and pepper. Cook for another minute until the garlic is fragrant.
  3. Build the broth. Stir in the tomato paste and cook for 1-2 minutes, letting it darken slightly. Pour in the crushed tomatoes, tomato sauce, and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
  4. Cook the noodles. Bring the soup to a boil, then add the broken lasagna noodles. Reduce the heat to a gentle simmer and cook for 10-12 minutes, stirring occasionally to prevent the noodles from sticking. The noodles should be tender but still have a slight bite.
  5. Make the ricotta dollops. While the soup simmers, combine the ricotta, Parmesan, parsley, lemon zest, salt, and pepper in a small bowl. Stir until smooth and creamy. Taste and adjust seasoning.
  6. Finish and serve. Once the noodles are cooked, taste the soup and adjust the salt and pepper if needed. Ladle the soup into bowls, then drop a generous spoonful of the ricotta mixture right in the center. Top with torn basil, extra Parmesan, and a pinch of red pepper flakes if desired.

Notes

If the soup gets too thick as it sits, add a splash of broth or water when reheating. For make-ahead, cook noodles separately and add when reheating to prevent mushiness. Use whole-milk ricotta for best creaminess.

Nutrition

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

Find it online: https://blingbite.com/cozy-lasagna-soup-with-creamy-ricotta-dollops-easy-30-minute-dinner/