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Creamy Lasagna Soup with Dreamy Ricotta Dollops – Easy One-Pot Dinner

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This creamy lasagna soup has all the soul of a baked lasagna but without the fuss, the layers, or the long bake time. It’s quick enough for a busy Tuesday, but impressive enough to serve to guests.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes
  • 2 tablespoons tomato paste
  • 8–10 lasagna noodles, broken into 2-inch pieces (about 6 ounces)
  • 1 cup whole-milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon lemon zest (optional)
  • Pinch of salt and pepper
  • Fresh basil leaves (for serving)
  • Extra grated Parmesan cheese (for serving)
  • Crusty bread or garlic bread (for serving)

Instructions

  1. Heat the olive oil in a large Dutch oven or pot over medium heat. Add the diced onion and cook for 4-5 minutes, until softened and translucent.
  2. Add the minced garlic and cook for another 30 seconds, until fragrant.
  3. Add the ground beef to the pot. Break it up with a wooden spoon and cook until browned, about 6-7 minutes. Spoon out excess fat, leaving about 1 tablespoon.
  4. Stir in the salt, pepper, oregano, basil, and red pepper flakes (if using). Cook for 1 minute.
  5. Add the tomato paste and stir it into the meat mixture. Cook for 2 minutes, stirring constantly.
  6. Pour in the crushed tomatoes, diced tomatoes (with their juices), and chicken broth. Stir everything together, scraping the bottom of the pot to release any browned bits.
  7. Bring the soup to a boil, then reduce the heat to a gentle simmer. Let it cook uncovered for 10 minutes, stirring occasionally.
  8. While the soup simmers, make the ricotta dollops. In a small bowl, combine the ricotta, Parmesan, chopped basil, lemon zest (if using), and a pinch of salt and pepper. Stir until smooth. Set aside at room temperature.
  9. Add the broken lasagna noodles to the simmering soup. Stir gently to make sure they’re submerged. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender but still al dente.
  10. Taste the soup and adjust seasoning as needed.
  11. Remove the pot from the heat. Ladle the soup into bowls and top each serving with a generous dollop of the ricotta mixture. Swirl it gently into the hot soup.
  12. Garnish with fresh basil leaves and extra Parmesan. Serve immediately with crusty bread for dipping.

Notes

For leftovers, cook noodles separately and add to individual bowls before ladling soup over them to prevent mushiness. Use full-fat ricotta for best texture. Toast tomato paste for deeper flavor. Let soup rest 5 minutes before serving. Season in layers for complexity.

Nutrition

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

Find it online: https://piperplate.com/creamy-lasagna-soup-with-dreamy-ricotta-dollops-easy-one-pot-dinner/