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Easy Crowd-Pleasing Lasagna Soup with Ricotta Dollops

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This lasagna soup has all the soul of lasagna without the stress. Ready in under an hour, it’s a fast, forgiving, and crowd-pleasing dinner that makes the whole kitchen smell like Sunday afternoon even on a Tuesday night.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 1½ pounds ground beef (80/20 or 85/15)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups low-sodium beef broth
  • 1 cup water
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • ¼ cup fresh parsley, chopped
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ½ cup shredded mozzarella cheese (optional)
  • Extra fresh basil leaves for garnish (optional)

Instructions

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 5 to 7 minutes until soft and translucent.
  2. Add the minced garlic and cook for 30 seconds more, stirring constantly.
  3. Add the ground beef and break it up with a wooden spoon. Cook undisturbed for 2 to 3 minutes to brown, then stir and continue cooking for 4 to 5 minutes until no pink remains. Spoon off excess fat if needed.
  4. Sprinkle the salt, pepper, oregano, basil, and red pepper flakes over the meat. Stir and cook for 1 minute until fragrant.
  5. Add the tomato paste and cook for 2 minutes, stirring constantly, until it darkens.
  6. Pour in the crushed tomatoes, beef broth, and water. Stir, scraping the bottom of the pot to release browned bits. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes.
  7. Add the broken lasagna noodles and stir to submerge. Cook according to package directions for al dente (10 to 12 minutes), stirring occasionally. Add a splash of water or broth if the soup gets too thick.
  8. While the noodles cook, make the ricotta dollops: In a small bowl, combine the ricotta, Parmesan, basil, olive oil, and salt. Stir until smooth. Set aside.
  9. Once the noodles are tender, stir in the fresh parsley. Taste and adjust salt and pepper if needed.
  10. Ladle the soup into bowls. Drop a generous dollop (about 2 tablespoons) of the ricotta mixture into the center of each bowl. Sprinkle with shredded mozzarella and garnish with fresh basil leaves if desired. Serve immediately.

Notes

Cook noodles just until al dente as they will continue to soften in the hot broth. For make-ahead, cook noodles separately and add to individual bowls when serving. The soup freezes well for up to 3 months, but freeze without noodles for best results.

Nutrition

Keywords: lasagna soup, easy lasagna soup, crowd-pleasing soup, weeknight dinner, one-pot meal, comfort food, Italian soup

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