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Cozy Lasagna Soup with Creamy Ricotta Dollops: Easy 30-Minute Recipe

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A quick and comforting one-pot lasagna soup with rich tomato broth, tender ground beef, broken lasagna noodles, and creamy ricotta dollops. Ready in 30 minutes, it delivers all the flavor of baked lasagna without the fuss.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes (San Marzano preferred)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 8 ounces dried lasagna noodles, broken into pieces (about 6–7 noodles)
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 clove garlic, minced (optional, for ricotta)
  • Pinch of salt and black pepper (for ricotta)
  • Fresh basil leaves, torn (for garnish)
  • Extra grated Parmesan cheese (for serving)
  • Crusty bread or garlic bread (for serving)

Instructions

  1. Brown the beef: Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart, until nicely browned (6-8 minutes). Season with salt and pepper. Transfer beef to a plate, leaving about 2 tablespoons of drippings in the pot.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion and cook until soft and translucent (4-5 minutes). Add minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for 30 seconds until fragrant.
  3. Build the broth: Pour in crushed tomatoes and diced tomatoes with their juices. Stir, scraping up browned bits from the bottom. Add chicken broth and bring to a boil. Reduce heat to a gentle simmer.
  4. Cook the noodles: Add broken lasagna noodles to the simmering broth. Stir to submerge. Cook according to package directions (about 10-12 minutes), stirring occasionally, until tender but still al dente.
  5. Return the beef: Add browned ground beef back to the pot. Stir and heat through for about 2 minutes. Taste and adjust seasoning with salt and pepper.
  6. Make the ricotta dollops: In a small bowl, combine whole milk ricotta, grated Parmesan, chopped parsley, minced garlic (if using), and a pinch of salt and pepper. Stir gently until just combined.
  7. Serve immediately: Ladle hot soup into bowls. Top each with a generous dollop (about 2 tablespoons) of ricotta mixture. Garnish with torn fresh basil and extra Parmesan. Serve with crusty bread.

Notes

For best results, don’t skip browning the meat properly—it builds flavor. Season in layers. Watch noodles carefully to avoid overcooking. Serve ricotta as dollops, not stirred in, to prevent grainy broth. If making ahead, cook noodles separately and add just before serving. For thicker soup, simmer uncovered longer; for thinner, add extra broth. Leftovers keep 4 days in fridge; freeze without noodles for up to 3 months.

Nutrition

Keywords: lasagna soup, easy lasagna soup, 30-minute dinner, one-pot meal, comfort food, ground beef soup, ricotta dollops, weeknight dinner, cold weather soup

Find it online: https://dinadishes.com/cozy-lasagna-soup-with-creamy-ricotta-dollops-easy-30-minute-recipe/