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Creamy One-Pot Lasagna Soup Recipe with Easy Ricotta Dollops

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A comforting and easy one-pot soup that captures the flavors of classic lasagna with layers of tomato, beef, herbs, and creamy ricotta dollops. Perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 1 pound lean ground beef
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 28 oz (794 g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 4 cups (950 ml) chicken or vegetable broth, low sodium
  • 2 teaspoons Italian seasoning (basil, oregano, thyme, rosemary blend)
  • ¼ teaspoon red pepper flakes (optional)
  • 6 oz (170 g) lasagna noodles, broken into bite-sized pieces
  • 1 cup (240 ml) whole-milk ricotta cheese
  • ½ cup (50 g) grated Parmesan cheese
  • A handful fresh basil leaves, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil over medium heat in a large heavy-bottomed pot for about 2 minutes.
  2. Add diced onion and sauté until translucent and slightly golden, about 5 minutes.
  3. Add minced garlic and cook for 30 seconds, stirring constantly to avoid burning.
  4. Add ground beef and cook until browned, about 7 minutes. Drain excess fat if needed.
  5. Stir in tomato paste and cook for 2 minutes to deepen flavor.
  6. Add crushed tomatoes, broth, Italian seasoning, and optional red pepper flakes. Stir well and bring to a gentle boil.
  7. Add broken lasagna noodles, reduce heat to medium-low, and simmer uncovered for 15 minutes, stirring occasionally until noodles are tender but not mushy.
  8. Season with salt and black pepper to taste.
  9. Turn off heat and stir in grated Parmesan cheese.
  10. Ladle soup into bowls and add dollops of ricotta cheese (about 1 tablespoon each). Let ricotta soften for a minute or two before serving.
  11. Garnish with fresh chopped basil.

Notes

If the soup thickens too much while resting, stir in a splash of broth or water to loosen it. Breaking lasagna noodles into smaller pieces helps them cook evenly and makes slurping easier. Add ricotta dollops off heat to create creamy pockets. For vegetarian version, substitute ground beef with mushrooms or lentils. For gluten-free, use gluten-free pasta or zoodles. Freeze soup without ricotta and add fresh when reheating.

Nutrition

Keywords: lasagna soup, one-pot soup, creamy soup, ricotta dollops, easy dinner, weeknight meal, Italian soup, comfort food

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