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Creamy Lasagna Soup Recipe with Ricotta Dollops

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A comforting and easy creamy lasagna soup featuring tender pasta, savory tomato broth, and cool ricotta dollops, perfect for quick dinners and crowd-pleasing meals.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium yellow onion, finely chopped
  • 3 to 4 garlic cloves, minced
  • 28-ounce can crushed tomatoes (no-salt-added preferred)
  • 2 tablespoons tomato paste
  • 4 cups low-sodium chicken or vegetable broth
  • 1 teaspoon Italian seasoning blend (or fresh oregano and basil)
  • Pinch of red pepper flakes (optional)
  • 4 ounces dry lasagna noodles, broken into 1-2 inch pieces (regular or gluten-free)
  • 1 cup whole-milk ricotta cheese
  • ½ cup freshly grated Parmesan cheese
  • Handful fresh basil or parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent and slightly soft, stirring occasionally.
  2. Add minced garlic and cook for 30 seconds until fragrant. Add 1 pound ground beef or Italian sausage, breaking up the meat with a spoon. Cook until browned and no longer pink, about 7-8 minutes. Drain excess fat if needed.
  3. Stir in 2 tablespoons tomato paste and cook for 2 minutes to caramelize slightly.
  4. Pour in the 28-ounce can of crushed tomatoes and stir to combine.
  5. Add 4 cups low-sodium chicken or vegetable broth, 1 teaspoon Italian seasoning, and a pinch of red pepper flakes if using. Season lightly with salt and pepper. Bring to a gentle boil.
  6. Break 4 ounces dry lasagna noodles into bite-sized pieces and add to the boiling soup. Reduce heat to medium-low and simmer uncovered for 10-12 minutes, stirring occasionally until noodles are tender but firm.
  7. Remove pot from heat and stir in ½ cup freshly grated Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper as needed. Stir in chopped fresh basil or parsley.
  8. In a small bowl, spoon 1 cup whole-milk ricotta cheese. Optionally mix in a pinch of black pepper or lemon zest.
  9. Ladle soup into bowls and top each with several ricotta dollops. Sprinkle additional Parmesan and fresh herbs if desired. Serve immediately.

Notes

Brown the meat well for deep flavor. Do not overcook noodles to keep them firm. Use fresh herbs if possible for brightness. Season gradually and taste before serving. Keep ricotta refrigerated until serving for best texture. If soup thickens on standing, stir in broth or water before reheating. For added veggies, add sautéed mushrooms or spinach during final simmer. Ricotta dollops can be mixed with lemon zest or black pepper for extra flavor.

Nutrition

Keywords: creamy lasagna soup, ricotta dollops, easy dinner, Italian soup, comfort food, weeknight meal, gluten-free option

Find it online: https://blixfood.com/creamy-lasagna-soup-recipe-with-ricotta-dollops-easy-and-perfect-for-dinner/