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Cozy Creamy Lasagna Soup with Ricotta Dollops

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A deconstructed lasagna turned into a creamy, comforting soup with rich tomato broth, tender noodles, and cool ricotta dollops. Perfect for a cozy weeknight dinner that feels like a hug in a bowl.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes (San Marzano preferred)
  • 1 can (15 ounces) tomato sauce
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 8 lasagna noodles, broken into 2-inch pieces (about 6 ounces)
  • 1/2 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese (for ricotta dollops)
  • 1/4 teaspoon salt (for ricotta dollops)
  • 1/8 teaspoon freshly grated nutmeg
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up, until browned (6-8 minutes). Leave about 1 tablespoon of fat in the pot.
  2. Add diced onion and cook for 3 minutes until softened. Stir in garlic, salt, pepper, oregano, basil, and red pepper flakes (if using). Cook for 30 seconds until fragrant.
  3. Pour in chicken broth, crushed tomatoes, tomato sauce, and tomato paste. Stir well, scraping browned bits from the bottom. Add bay leaf. Bring to a boil, then reduce to a simmer.
  4. Add broken lasagna noodles to the simmering soup. Cook for 10-12 minutes, stirring occasionally, until noodles are tender but al dente.
  5. Remove bay leaf and discard. Reduce heat to low. Stir in heavy cream, then shredded mozzarella and grated Parmesan until melted and smooth.
  6. In a small bowl, mix ricotta, Parmesan, salt, and nutmeg until combined. Set aside.
  7. Ladle hot soup into bowls. Top each with a generous spoonful of ricotta mixture. Garnish with fresh parsley and extra Parmesan if desired.

Notes

Don’t add ricotta dollops to the whole pot; spoon onto individual servings. For make-ahead, undercook noodles slightly. Let soup rest 5 minutes before serving. Use whole milk ricotta for best texture.

Nutrition

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

Find it online: https://sofiaspice.com/cozy-creamy-lasagna-soup-with-ricotta-dollops/