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Cozy Lasagna Soup with Creamy Ricotta: Easy 20-Min Recipe

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A quick and soul-warming lasagna soup that comes together in about 20 minutes. Rich, velvety broth with broken lasagna noodles and a creamy ricotta dollop on top—perfect for cozy nights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15 lean-to-fat ratio)
  • 1 medium yellow onion, finely 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 (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth
  • 1 Parmesan rind (optional but highly recommended)
  • 8 lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh lemon zest
  • Pinch of salt and black pepper
  • Fresh basil leaves, torn (for garnish, optional)
  • Extra grated Parmesan (for garnish, optional)
  • Red pepper flakes (for garnish, optional)

Instructions

  1. Start the ricotta dollops. In a small bowl, combine 1 cup whole milk ricotta, ¼ cup grated Parmesan, 2 tablespoons chopped fresh parsley, 1 tablespoon lemon zest, and a pinch of salt and pepper. Stir until smooth. Set aside on the counter to come to room temperature.
  2. Brown the beef. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 pound ground beef, breaking it apart with a wooden spoon. Cook for 5 to 6 minutes until nicely browned. Spoon out excess fat, leaving about 1 tablespoon behind.
  3. Sweat the aromatics. Reduce heat to medium. Add the diced onion and cook for 3 to 4 minutes until translucent. Add minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for 30 seconds until fragrant.
  4. Build the broth. Pour in the 28-ounce can of crushed tomatoes and 4 cups of low-sodium chicken broth. Stir, scraping up any browned bits from the bottom. Add the Parmesan rind if using.
  5. Season and simmer. Add 1 teaspoon salt and ½ teaspoon black pepper. Bring to a gentle boil, then reduce heat to low and simmer for 5 minutes. Taste and adjust seasoning.
  6. Cook the noodles. Add the broken lasagna noodles to the pot, stirring to submerge. Cook for 8 to 10 minutes, stirring occasionally, until tender but al dente.
  7. Finish and serve. Remove the Parmesan rind if used. Ladle soup into deep bowls. Top each with a generous dollop (about 2 tablespoons) of the ricotta mixture. Garnish with torn fresh basil, extra Parmesan, and red pepper flakes if desired.

Notes

For best results, let the ricotta come to room temperature before serving. If making ahead, cook noodles separately and add to individual bowls to prevent them from absorbing too much broth. The soup freezes well for up to 3 months without the noodles.

Nutrition

Keywords: lasagna soup, easy soup recipe, 20 minute dinner, comfort food, Italian soup, ground beef soup, ricotta soup

Find it online: https://goldensimmer.com/cozy-lasagna-soup-with-creamy-ricotta-easy-20-min-recipe/