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Cozy Creamy Lasagna Soup with Ricotta Dollops

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A rich and creamy lasagna soup with tender noodles, a silky tomato broth, and lemon-ricotta dollops that melt into little clouds of creaminess. This comforting one-pot meal delivers all the flavors of traditional lasagna in under 45 minutes.

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
  • 1 can (28 ounces) crushed tomatoes (San Marzano recommended)
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 8 lasagna noodles, broken into 2-inch pieces
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 cup whole milk ricotta cheese
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh parsley, chopped (plus more for garnish)
  • Pinch of salt
  • Pinch of black pepper

Instructions

  1. In a small bowl, combine 1 cup whole milk ricotta, 1 tablespoon lemon zest, 1 tablespoon chopped fresh parsley, and a pinch each of salt and pepper. Stir gently 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 well browned, about 6 to 8 minutes. Transfer meat to a plate using a slotted spoon, leaving about 1 tablespoon of drippings in the pot.
  3. Reduce heat to medium. Add diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 4 minutes. Scrape up any browned bits. Add minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Stir in 2 tablespoons tomato paste and cook for 1 minute, stirring constantly. Pour in the 28-ounce can of crushed tomatoes and 4 cups chicken broth. Add 1 teaspoon sugar, then season with salt and pepper. Bring to a boil, then reduce to a simmer.
  5. Add the broken lasagna noodles to the simmering broth. Stir gently to submerge. Simmer, uncovered, for 12 to 15 minutes, stirring occasionally, until noodles are tender but still al dente.
  6. Return the browned ground beef to the pot. Reduce heat to low and stir in 1 cup heavy cream. Let warm through for 2 minutes (do not boil). Add 1 cup shredded mozzarella and ½ cup grated Parmesan cheese, stirring until melted and smooth. Taste and adjust seasoning.
  7. Ladle soup into bowls. Top each serving with a generous dollop of the lemon-ricotta mixture. Sprinkle with extra fresh parsley and a drizzle of olive oil if desired. Serve immediately.

Notes

If the soup gets too thick as it sits, stir in a splash of warm broth or water when reheating. Don’t skip the lemon zest in the ricotta—it brightens the dollops. For best results, brown the meat properly to build flavor. Avoid boiling the cream to prevent graininess. Make ricotta dollops up to a day ahead and let come to room temperature before serving.

Nutrition

Keywords: lasagna soup, creamy lasagna soup, ricotta dollops, comfort food, easy dinner, one-pot meal, Italian soup, cozy soup

Find it online: https://piperplate.com/cozy-creamy-lasagna-soup-with-ricotta-dollops/