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Crowd-Pleasing Lasagna Soup with Creamy Ricotta

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All the soul of a perfect lasagna in a bowl you can eat with a spoon. This hearty soup features a rich tomato broth, tender lasagna noodles, and a creamy ricotta topping that melts into every bite.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 cloves garlic, minced
  • 1 pound (450g) ground beef (80/20 recommended)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 can (28 ounces / 794g) crushed tomatoes (preferably San Marzano)
  • 4 cups (960ml) low-sodium chicken broth
  • 1 bay leaf
  • 8 ounces (227g) dried lasagna noodles, broken into 2-inch pieces (about 8–10 noodles)
  • 1 cup (240g) full-fat ricotta cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley or basil
  • 1/4 teaspoon salt (for ricotta)
  • 1/8 teaspoon black pepper (for ricotta)
  • 1/2 cup (60g) shredded mozzarella cheese (for serving)
  • Fresh basil leaves, torn (for serving)
  • Extra grated Parmesan (for serving)

Instructions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and cook until soft and translucent, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add ground beef, breaking it up with a wooden spoon. Cook until deeply browned, about 6-8 minutes. Spoon off excess fat, leaving about 1 tablespoon.
  3. Stir in salt, pepper, tomato paste, oregano, and red pepper flakes (if using). Cook for 2 minutes, stirring constantly, until tomato paste darkens and smells rich.
  4. Pour in crushed tomatoes and chicken broth, scraping up browned bits from the bottom of the pot. Add bay leaf. Bring to a boil, then reduce heat to a simmer.
  5. Add broken lasagna noodles to the simmering soup. Stir to submerge. Cook, stirring occasionally, until noodles are tender but still al dente, about 10-12 minutes.
  6. While noodles cook, make ricotta topping: In a small bowl, combine ricotta cheese, grated Parmesan, chopped parsley or basil, salt, and pepper. Stir until smooth.
  7. Remove bay leaf from soup. Taste and adjust seasoning if needed.
  8. Ladle hot soup into bowls. Top each bowl with a generous dollop of ricotta mixture, a sprinkle of shredded mozzarella, and torn basil leaves. Serve immediately with extra Parmesan.

Notes

For best results, brown the beef deeply for maximum flavor. Cook noodles only until al dente as they will continue to soften in the hot soup. If making ahead, cook noodles separately and add just before serving to prevent mushiness. The soup tastes even better the next day as flavors meld. For a vegetarian version, substitute mushrooms and lentils for the beef.

Nutrition

Keywords: lasagna soup, creamy ricotta, comfort food, Italian soup, easy dinner, crowd-pleaser, ground beef soup

Find it online: https://cooksybite.com/crowd-pleasing-lasagna-soup-with-creamy-ricotta/