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Easy Lasagna Soup with Creamy Ricotta (Best 30-Minute Dinner)

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A quick and comforting lasagna soup that captures all the flavors of traditional lasagna in under 30 minutes. Rich tomato broth, tender pasta, and a creamy ricotta finish make this a perfect weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 4 cups low-sodium chicken broth
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 8 ounces dried pasta (broken lasagna noodles, mafaldine, or fusilli)
  • 1 cup whole-milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup fresh parsley, chopped
  • 2 cups shredded mozzarella cheese

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat. Add ground beef, ½ teaspoon salt, and sugar. Cook undisturbed for 2 minutes, then stir and cook until no pink remains, about 3 more minutes. Do not drain fat.
  2. Add diced onion to the pot. Cook, stirring occasionally, until translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Push meat and onions to one side. Add tomato paste to the empty space and let sizzle for 30 seconds before stirring into everything. Cook for another minute until paste darkens slightly.
  4. Pour in chicken broth, crushed tomatoes, and tomato sauce. Add dried oregano, dried basil, red pepper flakes (if using), and black pepper. Stir, scraping up browned bits. Bring to a boil, then reduce to a gentle simmer.
  5. Add pasta to the simmering broth. Stir to submerge. Cook according to package directions for al dente, usually 8 to 10 minutes. Break up any noodles that stick together.
  6. While pasta cooks, combine ricotta, grated Parmesan, and half the chopped parsley in a small bowl. Stir until smooth. Season with a pinch of salt and pepper. Set aside.
  7. Once pasta is tender, taste broth and adjust seasoning. Ladle soup into bowls. Top each serving with a dollop of ricotta mixture, a sprinkle of shredded mozzarella, and remaining parsley.

Notes

For meal prep or leftovers, cook pasta separately and add to individual bowls before ladling hot broth over it to prevent mushiness. Let ricotta come to room temperature for smoother incorporation. The soup tastes even better the next day as flavors meld.

Nutrition

Keywords: lasagna soup, easy lasagna soup, 30-minute dinner, comfort food, Italian soup, ricotta, weeknight dinner

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