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Quick One-Pot Lasagna Soup with Easy Ricotta Dollops

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This Quick One-Pot Lasagna Soup with Easy Ricotta Dollops is a weeknight lifesaver, delivering all the comforting flavors of lasagna in a fraction of the time. With a rich, savory broth, perfectly cooked pasta, and creamy ricotta dollops, it’s a cozy, crowd-pleasing meal that comes together in just 35 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, 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
  • 6 cups low-sodium chicken broth
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) diced tomatoes, undrained
  • 8 ounces dried lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese (low-moisture, part-skim)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Brown the beef: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5-6 minutes. Do not drain the fat.
  2. Sauté the aromatics: Add diced onion to the pot and cook for 3 minutes until softened. Stir in minced garlic, oregano, basil, red pepper flakes, and a generous pinch of salt and pepper. Cook for 30 seconds until fragrant.
  3. Build the broth: Pour in chicken broth, crushed tomatoes, and diced tomatoes with their juices. Stir, scraping up any browned bits from the bottom of the pot.
  4. Cook the pasta: Bring soup to a boil, then stir in broken lasagna noodles. Reduce heat to a steady simmer and cook, stirring occasionally, for 12-14 minutes, until pasta is tender but still al dente. Add a splash of water or broth if soup gets too thick.
  5. Make the ricotta dollops: While pasta cooks, combine ricotta cheese, half the Parmesan, and a pinch of salt and pepper in a small bowl. Stir until smooth. If too stiff, add a tablespoon of milk.
  6. Finish the soup: Once pasta is cooked, remove pot from heat. Stir in shredded mozzarella until melted. Taste and adjust seasoning.
  7. Serve: Ladle soup into bowls. Drop a generous spoonful of ricotta mixture into the center of each bowl. Sprinkle with remaining Parmesan and fresh parsley. Serve immediately.

Notes

For meal prep, cook pasta separately and add to individual bowls when serving to prevent mushiness. Let ricotta come to room temperature for smoother dollops. Brown meat properly for deeper flavor. Taste and season as you go.

Nutrition

Keywords: lasagna soup, one-pot soup, quick dinner, weeknight meal, comfort food, Italian soup, ground beef soup, ricotta dollops

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