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Cozy Lasagna Soup with Creamy Ricotta Dollops

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This cozy lasagna soup with creamy ricotta dollops is the kind of recipe that feels like a warm hug in a bowl. It’s got all the heart and soul of a classic lasagna but without the fuss of layering and baking.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups low-sodium chicken or beef broth
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1 teaspoon balsamic vinegar
  • 8 ounces dried lasagna noodles, broken into bite-sized pieces (about 6–7 noodles)
  • 1 cup whole-milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until no longer pink, about 6-8 minutes. Spoon out excess fat, leaving about 1 tablespoon in the pot.
  3. Sprinkle the salt, pepper, oregano, basil, and red pepper flakes over the meat. Stir and cook for another minute to bloom the spices.
  4. Stir in the tomato paste and cook for 1 minute, stirring constantly. Add the crushed tomatoes, diced tomatoes (with juices), balsamic vinegar, and broth. Stir, scraping up any browned bits from the bottom of the pot.
  5. Bring the soup to a boil, then reduce heat to low and let it simmer, uncovered, for 15 minutes.
  6. While the soup simmers, bring a separate pot of salted water to a boil. Cook the broken lasagna noodles according to package directions until al dente. Drain and set aside.
  7. In a small bowl, combine the whole-milk ricotta, grated Parmesan, chopped basil, salt, and pepper. Stir until smooth and creamy. Set aside at room temperature.
  8. When the soup has finished simmering, stir in the cooked lasagna noodles. Ladle the hot soup into bowls. Top each bowl with a generous dollop of the ricotta mixture (about 2 tablespoons per serving). Sprinkle with extra Parmesan and fresh basil. Serve immediately.

Notes

For leftovers, store the noodles separately from the soup to prevent them from becoming mushy. The soup base freezes well for up to 3 months. The ricotta dollops should be made fresh. Let the ricotta sit at room temperature for about 15 minutes before mixing for a smoother texture.

Nutrition

Keywords: lasagna soup, ricotta dollops, comfort food, easy dinner, cozy soup, Italian soup

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