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Lighter One-Pot Lasagna Soup with Creamy Ricotta

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A cozy, one-pot soup that delivers all the nostalgic flavor of lasagna without the layering or heavy feeling. Rich tomato broth, tender pasta, and creamy ricotta come together in about 35 minutes for a satisfying weeknight meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound lean ground turkey or ground chicken (93/7 works perfectly; can also use lean ground beef)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil (or 2 tablespoons fresh, chopped, added at the end)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 can (15 ounces) crushed tomatoes (San Marzano recommended)
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted adds smoky depth)
  • 2 tablespoons tomato paste
  • 1 teaspoon balsamic vinegar
  • 8 ounces dried lasagna noodles, broken into 1-inch pieces (or mafaldine, pappardelle, or broken fettuccine)
  • 1/2 cup part-skim ricotta cheese (full-fat works too)
  • 1/4 cup grated Parmesan cheese (plus more for serving; Parmigiano-Reggiano recommended)
  • 2 tablespoons fresh basil or parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
  2. Add the minced garlic and cook for 30 seconds, stirring constantly.
  3. Add the ground turkey (or chicken or beef) to the pot. Break it up with a wooden spoon and cook for 5 to 7 minutes, until browned and no longer pink.
  4. Stir in the dried oregano, dried basil, red pepper flakes, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
  5. Add the tomato paste and stir it into the meat and onions. Cook for 2 minutes, stirring frequently.
  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 medium-low so it’s at a gentle simmer. Let it cook uncovered for 10 minutes.
  8. Add the broken lasagna noodles and stir well. Make sure all the pasta pieces are submerged in the liquid. Cover the pot and let it simmer for 10 to 12 minutes, stirring once halfway through, until the pasta is tender but still al dente.
  9. Stir in the balsamic vinegar and remove the pot from the heat.
  10. In a small bowl, mix the ricotta cheese with the grated Parmesan. Dollop spoonfuls of this mixture into the soup—do not stir it in completely. Let it sit for 2 minutes so the cheese warms through.
  11. Ladle into bowls and top with fresh basil or parsley, extra Parmesan, and a tiny pinch of red pepper flakes if desired. Serve immediately.

Notes

The pasta will continue to absorb broth as the soup sits. If making ahead, cook the pasta separately and add it to individual bowls when serving to avoid mushy noodles. For freezing, freeze without the pasta and add fresh pasta when reheating. Let ricotta come to room temperature before mixing for creamier pockets.

Nutrition

Keywords: lasagna soup, one-pot soup, lighter lasagna soup, creamy ricotta soup, weeknight dinner, comfort food, easy soup recipe

Find it online: https://flurpchef.com/lighter-one-pot-lasagna-soup-with-creamy-ricotta/