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Creamy Lasagna Soup with Ricotta

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A quick and easy creamy lasagna soup that captures all the flavors and textures of classic lasagna in a comforting bowl, topped with fresh ricotta cheese.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) diced tomatoes
  • 6 cups chicken or vegetable broth (preferably low-sodium)
  • 6 ounces lasagna noodles, broken into bite-sized pieces
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 cup ricotta cheese (whole milk ricotta preferred)
  • Fresh basil or parsley for garnish
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Heat the olive oil in a large Dutch oven over medium heat until shimmering.
  2. Add the diced onion and cook for 4-5 minutes until translucent and fragrant.
  3. Add the minced garlic and cook for another 30 seconds, being careful not to burn it.
  4. Add the ground beef or Italian sausage and cook until no longer pink, about 6-8 minutes. Drain excess fat if necessary.
  5. Stir in the tomato paste and cook for 2 minutes to develop flavor.
  6. Add the diced tomatoes with their juices and the broth. Stir to combine.
  7. Season with Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir well.
  8. Bring the soup to a rolling boil over high heat.
  9. Add the broken lasagna noodles, reduce heat to medium-low, and simmer for 12-15 minutes until noodles are tender but not mushy, stirring occasionally.
  10. Taste and adjust seasoning as needed.
  11. Remove from heat. Serve with a dollop of ricotta cheese on top of each bowl, stirring it in or leaving as pockets.
  12. Garnish with chopped fresh basil or parsley and grated Parmesan cheese if desired. Serve hot.

Notes

Use room temperature ricotta for smooth blending. Avoid overcooking noodles to prevent mushiness. Add broth or water if soup thickens too much. For vegetarian version, substitute meat with mushrooms or lentils. For gluten-free, use gluten-free noodles or small pasta shapes. Leftovers keep well in the fridge for up to 3 days; store ricotta separately. Freezing broth and meat separately is recommended to avoid mushy noodles.

Nutrition

Keywords: creamy lasagna soup, ricotta soup, easy lasagna soup, comfort food, Italian soup, weeknight dinner, quick soup recipe

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