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Cozy Lasagna Soup with Ricotta Dollops: Easy 30-Min Recipe

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A quick and comforting lasagna soup that delivers all the rich flavors of traditional lasagna in just 30 minutes. Creamy ricotta dollops melt into a savory tomato broth with tender pasta and ground beef, making it the perfect cozy meal for chilly evenings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth
  • 8 ounces mafalda pasta (or broken lasagna noodles)
  • Salt and black pepper to taste
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped (plus more for garnish)
  • 1 tablespoon fresh parsley, chopped
  • 1 clove garlic, minced (for ricotta)
  • Pinch of salt and black pepper (for ricotta)
  • Fresh basil leaves (for garnish)
  • Extra Parmesan cheese (for garnish)
  • Good olive oil (for drizzling)

Instructions

  1. In a small bowl, combine 1 cup whole milk ricotta, 1/4 cup grated Parmesan, 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh parsley, 1 minced garlic clove, and a pinch of salt and pepper. Stir until combined. Set aside at room temperature.
  2. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add 1 pound ground beef and cook, breaking it up, until browned and no longer pink, about 5 to 6 minutes. Leave about a tablespoon of fat in the pot.
  3. Add 1 diced yellow onion and cook for 3 to 4 minutes until softened. Add 4 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon red pepper flakes (if using). Stir constantly for about 30 seconds until fragrant.
  4. Pour in the 28-ounce can of crushed tomatoes and 4 cups of chicken broth. Stir, scraping up any browned bits from the bottom. Add 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
  5. Add 8 ounces of mafalda pasta to the simmering soup. Cook according to package directions, usually 8 to 10 minutes for al dente, stirring occasionally.
  6. Taste the pasta to ensure it’s cooked through. If the soup is too thick, add a splash more broth or water. If too thin, simmer uncovered for a few more minutes.
  7. Ladle the soup into bowls. Drop a generous spoonful of the ricotta mixture into the center of each bowl. Do not stir. Top with fresh basil leaves, extra Parmesan, and a drizzle of good olive oil.
  8. Serve immediately and enjoy the creamy pockets of ricotta as they melt into the hot broth.

Notes

For best results, use full-fat ricotta to avoid graininess. If using watery ricotta, drain in a fine-mesh strainer for 15 minutes before mixing. For leftovers, cook pasta separately and add to each bowl to prevent it from absorbing too much broth. The soup base can be made up to 3 days ahead and refrigerated; reheat and add pasta when ready to serve. Freeze the soup base without pasta for up to 3 months.

Nutrition

Keywords: lasagna soup, easy lasagna soup, 30 minute lasagna soup, ricotta dollops, cozy soup, fall soup, winter soup, comfort food, ground beef soup, pasta soup

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