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Easy One-Pot Lasagna Soup with Ricotta Dollops

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This Easy One-Pot Lasagna Soup with Ricotta Dollops delivers all the glorious, cheesy layers of lasagna in a bowl without the hassle of layering noodles or waiting for the oven. It’s a quick, comforting weeknight meal that comes together in about 40 minutes.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound (450g) ground beef (80/20)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 1 can (28 ounces / 800g) crushed tomatoes (preferably San Marzano)
  • 2 tablespoons tomato paste
  • 4 cups (960ml) low-sodium chicken broth
  • 8 ounces (225g) lasagna noodles, broken into 1-2 inch pieces
  • ½ cup (120ml) heavy cream
  • Salt and black pepper to taste
  • ¼ cup chopped fresh parsley for garnish
  • For the Ricotta Dollops:
  • 1 cup (240g) whole milk ricotta cheese
  • ¼ cup (25g) freshly grated Parmesan cheese
  • 1 small clove garlic, minced
  • Pinch of salt and black pepper
  • For the Topping:
  • 1 cup (120g) shredded mozzarella cheese

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Add the ground beef to the pot. Break it up and cook until nicely browned, about 6-8 minutes. Spoon out excess fat, leaving about 1 tablespoon in the pot.
  3. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Cook for 1 minute. Add the tomato paste and cook for 2 minutes, stirring often.
  4. Pour in the crushed tomatoes and chicken broth. Stir, scraping up any browned bits from the bottom. Bring to a gentle boil, then reduce heat to a simmer.
  5. Add the broken lasagna noodles, stirring to submerge. Simmer for 12-15 minutes, stirring occasionally, until noodles are tender.
  6. While the soup simmers, make the ricotta dollops: In a small bowl, combine ricotta, Parmesan, minced garlic, and a pinch of salt and pepper. Stir until smooth. Set aside at room temperature.
  7. Once noodles are cooked, reduce heat to low. Stir in the heavy cream until fully incorporated. Taste and adjust salt and pepper as needed.
  8. Ladle the hot soup into bowls. Drop a generous dollop of the ricotta mixture into the center of each bowl. Sprinkle shredded mozzarella on top and garnish with fresh parsley. Serve immediately.

Notes

The soup will continue to thicken as it sits, especially as the noodles absorb more liquid. If making ahead, add a splash of broth or water when reheating. For freezing, cook without noodles and add them when reheating. Use room temperature ricotta for creamier dollops.

Nutrition

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

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