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Crowd-Pleasing Lasagna Soup with Ricotta Dollops

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All the rich, beefy, cheesy goodness of Sunday lasagna in a comforting bowl of soup. This quick and easy recipe features a deeply flavorful broth, tender pasta, and creamy ricotta dollops that melt into every bite.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 ½ pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 6 cups low-sodium chicken or beef broth
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 8 ounces dried lasagna noodles, broken into 2-inch pieces
  • ½ cup heavy cream (optional)
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese (freshly grated)
  • 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
  • 1 tablespoon fresh lemon zest
  • ¼ teaspoon salt
  • Pinch of black pepper
  • Fresh basil leaves, torn (for garnish)
  • Extra grated Parmesan (for garnish)
  • Crushed red pepper flakes (for garnish)

Instructions

  1. Brown the beef: Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook undisturbed for 3-4 minutes until a deep brown crust forms. Break it up and continue cooking until no pink remains, about 5-6 minutes total.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion and cook for 4-5 minutes until softened. Stir in minced garlic, salt, pepper, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Build the broth: Pour in crushed tomatoes, diced tomatoes (with juices), and tomato paste. Stir, scraping up browned bits from the bottom. Cook for 2 minutes.
  4. Add the liquid: Pour in broth and add bay leaf. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Taste and adjust salt.
  5. Cook the pasta: Add broken lasagna noodles to the simmering soup. Cook for 10-12 minutes, stirring occasionally, until tender but still al dente.
  6. Finish the soup: If using heavy cream, stir it in now. Remove bay leaf and discard. Taste and adjust seasoning.
  7. Make the ricotta dollops: In a small bowl, combine ricotta, Parmesan, parsley, lemon zest, salt, and pepper. Mix gently until just combined. Set aside at room temperature.
  8. Serve: Ladle hot soup into bowls. Drop a generous spoonful of ricotta mixture into the center of each bowl. Top with torn basil, extra Parmesan, and red pepper flakes if desired.

Notes

Don’t add pasta too early if not serving right away; noodles will absorb broth. For make-ahead, cook pasta separately and add to individual bowls before ladling soup over it. Leftovers keep up to 4 days in the refrigerator. Freeze soup base without pasta for up to 3 months. Ricotta dollops should always be made fresh.

Nutrition

Keywords: lasagna soup, ricotta dollops, comfort food, easy dinner, crowd-pleaser, Italian soup, ground beef soup

Find it online: https://flurpchef.com/crowd-pleasing-lasagna-soup-with-ricotta-dollops/