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Cozy One-Pot Lasagna Soup with Ricotta Dollop

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This one-pot lasagna soup delivers all the comforting flavors of traditional lasagna without the layering or fuss. A rich tomato broth, tender lasagna noodles, and a creamy ricotta dollop make it the perfect cozy meal for any night of the week.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage (mild or spicy)
  • 1 medium yellow onion, diced
  • 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 (or vegetable broth)
  • 1 can (15 ounces) crushed tomatoes (preferably San Marzano)
  • 1 can (15 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 8 ounces dried lasagna noodles, broken into 2-inch pieces (regular or gluten-free)
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon lemon zest
  • Pinch of salt
  • Fresh basil leaves, torn (for garnish)
  • Extra Parmesan cheese, grated (for serving)
  • Crusty bread or garlic bread (for serving)

Instructions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6 to 8 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside, leaving about 1 tablespoon of drippings in the pot.
  2. Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened, about 4 minutes. Add the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for another 30 seconds until fragrant.
  3. Stir in the tomato paste and cook for 1 minute, stirring constantly. Pour in the crushed tomatoes, diced tomatoes (with their juices), and chicken broth. Add the bay leaf and stir. Bring to a boil, then reduce heat to a simmer.
  4. Add the broken lasagna noodles to the simmering broth. Stir well to submerge. Cook according to package directions for al dente, usually about 10 to 12 minutes, stirring occasionally. Return the browned sausage to the pot during the last 2 minutes of cooking.
  5. While the soup simmers, combine the ricotta, Parmesan, chopped parsley, lemon zest, and a pinch of salt in a small bowl. Stir until smooth and creamy. Taste and adjust seasoning if needed.
  6. Remove the bay leaf from the soup and discard. Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture, then garnish with torn basil leaves and extra Parmesan. Serve immediately with crusty bread for dipping.

Notes

The noodles will continue to absorb broth as the soup sits. For leftovers, consider cooking the noodles separately and adding them to individual bowls before ladling the soup over to prevent mushiness. The ricotta dollop should be served cold or at room temperature—do not microwave it. The soup can be stored in the refrigerator for up to 4 days; flavors deepen overnight.

Nutrition

Keywords: lasagna soup, one-pot soup, Italian sausage soup, ricotta dollop, comfort food, easy weeknight dinner, cozy soup

Find it online: https://flurpchef.com/cozy-one-pot-lasagna-soup-with-ricotta-dollop-easy-recipe/