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Quick Lasagna Soup with Creamy Ricotta

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This Quick Lasagna Soup with Creamy Ricotta delivers all the comfort of lasagna without the layering, waiting, or dishes. It’s a fast, forgiving weeknight meal that turns simple pantry ingredients into something special.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound ground beef (80/20 recommended)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 4 cups low-sodium chicken or beef broth
  • 1 can (14.5 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 8 ounces lasagna noodles, broken into 2-inch pieces (about 6–7 sheets)
  • 1 cup whole-milk ricotta cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh parsley or basil, chopped
  • Optional: 1 cup shredded mozzarella cheese

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
  2. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the ground beef to the pot. Break it up and cook until browned all over, about 5-6 minutes. Do not drain the fat.
  4. Season the meat with salt, pepper, dried oregano, dried basil, and red pepper flakes (if using). Stir and cook for another minute.
  5. Pour in the crushed tomatoes and diced tomatoes (with their juices). Stir to combine, scraping up any browned bits from the bottom of the pot.
  6. Add the broth and stir. Bring to a boil over high heat, then reduce heat to medium-low to maintain a steady simmer.
  7. Add the broken lasagna noodles to the simmering soup. Stir gently to submerge. Simmer for 10-12 minutes, stirring occasionally, until noodles are tender but still al dente.
  8. While the noodles cook, prepare the ricotta mixture: In a small bowl, combine the ricotta cheese and grated Parmesan. Stir until smooth. Set aside at room temperature.
  9. Once the noodles are tender, remove the pot from the heat. If using fresh mozzarella, stir it in now. Taste and adjust seasoning.
  10. Ladle the soup into bowls. Top each serving with a generous dollop of the ricotta-Parmesan mixture (about 2 tablespoons per bowl). Sprinkle with fresh parsley or basil and extra grated Parmesan if desired. Serve immediately.

Notes

The noodles will continue to absorb liquid as the soup sits. If making ahead, undercook the noodles by a minute or two, or cook them separately and add to individual bowls when serving. Use full-fat ricotta for best results. For deeper flavor, add 2 tablespoons of tomato paste after browning the meat and cook for a minute or two.

Nutrition

Keywords: lasagna soup, quick lasagna soup, creamy ricotta soup, weeknight dinner, comfort food, one-pot meal

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