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Quick Lasagna Soup with Creamy Ricotta Dollops

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This quick lasagna soup delivers all the rich, comforting flavors of traditional lasagna in a fraction of the time. Ready in just 30 minutes, it features a deep, savory tomato broth, broken lasagna noodles, and creamy ricotta dollops that make every spoonful pure comfort.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium beef broth
  • 8 ounces lasagna noodles, broken into 1–2 inch pieces
  • 1 cup (15 ounces) whole milk ricotta cheese
  • ¼ cup fresh parsley, chopped
  • Salt and black pepper to taste (about 1 teaspoon kosher salt total)
  • 2 tablespoons olive oil

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the ground beef and let it sit untouched for 3-4 minutes to develop a deep brown crust. Break it up with a spoon and cook another 2-3 minutes until no pink remains.
  2. Push the beef to one side of the pot. Add the diced onion to the empty space and cook for 3-4 minutes, stirring occasionally, until translucent. Add the minced garlic, oregano, basil, and red pepper flakes. Stir together and cook for 1 minute until fragrant.
  3. Pour in the crushed tomatoes and beef broth. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. Season with 1 teaspoon salt and ½ teaspoon black pepper.
  4. Add the broken lasagna noodles directly to the pot, stirring to submerge them. Increase heat to medium and cook for 10-12 minutes, stirring occasionally, until noodles are tender but still al dente. The soup will thicken as it sits.
  5. While the noodles cook, place the ricotta in a small bowl. Add a pinch of salt, a crack of black pepper, and a drizzle of olive oil. Stir gently and set aside.
  6. Once noodles are tender, taste the soup and adjust seasoning. Ladle into bowls, drop a generous dollop of seasoned ricotta in the center of each, and sprinkle with fresh parsley. Serve immediately.

Notes

For meal prep, cook noodles separately and add to each bowl before serving to prevent mushiness. The soup thickens as it sits; add a splash of broth or water when reheating. Flavors improve overnight.

Nutrition

Keywords: lasagna soup, quick lasagna, 30 minute dinner, comfort food, ground beef soup, ricotta, easy weeknight dinner

Find it online: https://oracooks.com/quick-lasagna-soup-with-creamy-ricotta-dollops-easy-30-min-recipe/