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Cozy Homemade Lasagna Soup with Ricotta Dollops

cozy homemade lasagna soup with ricotta dollops - featured image
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A one-pot lasagna soup that delivers all the rich, saucy, cheesy goodness of classic lasagna without the fuss. Topped with creamy lemon-ricotta dollops, this comforting soup is perfect for weeknights and tastes like a hug in a bowl.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 pound (450g) ground beef (80/20)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes (or to taste)
  • 1 can (28 ounces / 800g) crushed tomatoes (preferably San Marzano)
  • 4 cups (960ml) low-sodium chicken broth
  • 8 ounces (225g) lasagna noodles, broken into 2-inch pieces
  • ½ cup (120ml) heavy cream
  • Fresh basil, roughly chopped (for garnish)
  • Fresh parsley, roughly chopped (for garnish)
  • Salt and black pepper to taste
  • For the Ricotta Dollops:
  • 1 cup (250g) whole milk ricotta cheese
  • Zest of 1 small lemon
  • Pinch of salt
  • Crack of black pepper

Instructions

  1. Sauté the Aromatics: Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, for about 5 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant (do not let garlic brown).
  2. Brown the Beef: Add ground beef to the pot. Break it up with a wooden spoon and cook until no longer pink, about 6-8 minutes. Let it brown slightly. Spoon out excess fat, leaving about 1 tablespoon in the pot.
  3. Add the Seasonings: Stir in dried oregano, dried basil, and red pepper flakes. Cook for 30 seconds, stirring constantly, until fragrant.
  4. Build the Broth: Pour in crushed tomatoes and chicken broth. Stir, scraping the bottom of the pot to release browned bits. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
  5. Cook the Noodles: Stir broken lasagna noodles into the simmering soup. Cook for 10-12 minutes, stirring occasionally, until noodles are tender but still al dente.
  6. Finish with Cream: Reduce heat to low and stir in heavy cream. Let warm through for 1-2 minutes. Taste and adjust seasoning with salt and black pepper (about 1 teaspoon salt).
  7. Make the Ricotta Dollops: In a small bowl, combine ricotta, lemon zest, a pinch of salt, and a crack of black pepper. Stir until smooth. Set aside at room temperature.
  8. Serve: Ladle hot soup into bowls. Top each with a generous dollop of ricotta mixture. Garnish with fresh basil and parsley. Serve immediately.

Notes

For best results, use full-fat ricotta and San Marzano tomatoes. The soup tastes even better the next day. If freezing, slightly undercook the noodles. Store ricotta dollops separately and add fresh when serving.

Nutrition

Keywords: lasagna soup, one-pot soup, comfort food, Italian soup, ricotta dollops, weeknight dinner, winter soup

Find it online: https://lucastable.com/cozy-homemade-lasagna-soup-with-ricotta-dollops/