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Easy Creamy Lasagna Soup with Dreamy Ricotta

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This creamy lasagna soup has all the cozy, cheesy, comforting vibes of the baked classic, but comes together in one pot in under an hour. It’s the ultimate comfort food for a chilly evening, featuring a silky tomato-cream broth, broken lasagna noodles, and dreamy dollops of ricotta.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 recommended)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 can (28 oz / 800g) crushed tomatoes (San Marzano preferred)
  • 4 cups (960ml) low-sodium chicken broth
  • 2 teaspoons dried Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • 8–10 lasagna noodles, broken into 2-inch pieces
  • ½ cup (120ml) heavy cream
  • 1½ cups (360g) whole milk ricotta cheese
  • 1 cup (about 120g) shredded fresh mozzarella
  • ¼ cup chopped fresh parsley or basil
  • Salt and black pepper to taste

Instructions

  1. Brown the Beef (5-7 minutes): Place a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and no longer pink. Drain excess fat, leaving about 1 tablespoon in the pot. Set beef aside.
  2. Sauté the Aromatics (3-4 minutes): Reduce heat to medium. Add diced onion and cook until soft and translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Cook the Tomato Paste (1-2 minutes): Stir in tomato paste and cook for 1 minute, stirring constantly, until darkened and fragrant.
  4. Build the Broth (5 minutes): Pour in crushed tomatoes and chicken broth. Stir, scraping up browned bits. Add Italian seasoning, red pepper flakes (if using), and a generous pinch of salt and pepper. Bring to a gentle boil.
  5. Simmer the Soup (15 minutes): Return browned beef to the pot. Reduce heat to low and simmer uncovered for 15 minutes. Taste and adjust salt.
  6. Cook the Noodles (8-10 minutes): Add broken lasagna noodles, stirring to submerge. Cook according to package directions (8-10 minutes) until tender but al dente, stirring occasionally.
  7. Add the Cream (2 minutes): Reduce heat to low. Stir in heavy cream until fully incorporated. The broth will turn a pale orange color. Taste and adjust seasoning.
  8. Prepare the Ricotta Topping (1 minute): In a small bowl, mix 1 cup of ricotta with a pinch of salt and a drizzle of olive oil (optional).
  9. Serve and Garnish: Ladle soup into bowls. Top each serving with a dollop of seasoned ricotta, a sprinkle of shredded mozzarella, and fresh parsley or basil.

Notes

For meal prep, cook noodles separately and add to each bowl when serving to prevent them from absorbing too much broth. Use full-fat dairy for best texture and to prevent curdling. Let soup rest 5 minutes before serving for flavors to meld.

Nutrition

Keywords: lasagna soup, creamy lasagna soup, one pot lasagna soup, easy lasagna soup, comfort food, weeknight dinner, ricotta, ground beef

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