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One-Pot Creamy Lasagna Soup with Easy Ricotta Dollops

one-pot creamy lasagna soup - featured image
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This one-pot creamy lasagna soup with ricotta dollops delivers all the rich, cheesy, herbaceous flavor of a baked lasagna in a comforting bowl of soup. Ready in just 35 minutes, it’s a quick and easy weeknight dinner that tastes like it simmered for hours.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 pound ground beef (80/20 ideal)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 6 ounces tomato paste (1 small can)
  • 1 (14.5-ounce) can crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 8 ounces dried lasagna noodles, broken into 2-inch pieces
  • ½ cup heavy cream
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • For the Ricotta Dollops:
  • 1 cup whole-milk ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • ¼ teaspoon salt
  • Pinch of black pepper
  • For Garnish (optional):
  • Fresh basil leaves, torn
  • Extra grated Parmesan
  • Red pepper flakes

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent.
  2. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the ground beef and cook until browned, about 6-8 minutes, breaking it apart with a spoon. Do not drain the fat.
  4. Season the meat with salt, pepper, dried oregano, dried basil, and red pepper flakes (if using). Stir and cook for 1 minute.
  5. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly.
  6. Pour in the crushed tomatoes and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
  7. Bring the soup to a boil, then reduce to a gentle simmer. Add the broken lasagna noodles and cook for 12-15 minutes, stirring occasionally, until the pasta is tender but al dente.
  8. While the soup simmers, make the ricotta dollops: In a small bowl, combine the ricotta, Parmesan, parsley, salt, and pepper. Stir until smooth and set aside at room temperature.
  9. Once the pasta is cooked, reduce the heat to low. Stir in the heavy cream, shredded mozzarella, and grated Parmesan until melted and the broth is silky. Taste and adjust seasoning.
  10. Ladle the soup into bowls. Drop a generous dollop of the ricotta mixture in the center of each bowl. Garnish with fresh basil, extra Parmesan, and red pepper flakes if desired.

Notes

If the soup gets too thick as it sits, add a splash of broth or water when reheating. For make-ahead, cook everything except the pasta and add noodles when reheating. Keep ricotta dollops at room temperature for best melting. Stir gently after adding cheese to avoid a grainy texture.

Nutrition

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

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