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Cozy Lasagna Soup with Creamy Ricotta Dollops

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This cozy lasagna soup delivers all the rich, comforting flavors of classic lasagna in a fraction of the time. With a perfectly balanced tomato broth, tender pasta, and a creamy ricotta dollop that melts into every spoonful, it’s the ultimate one-pot comfort food for chilly nights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes (San Marzano preferred)
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred)
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 8 ounces dried mafalda pasta (or broken lasagna noodles)
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • 1 clove garlic, minced
  • Zest of ½ lemon
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish
  • Extra grated Parmesan for garnish
  • Red pepper flakes for garnish (optional)

Instructions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook until browned, about 6-8 minutes, breaking it up as it cooks. Leave about a tablespoon of fat in the pot.
  2. Add diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Stir in tomato paste and cook for 2 minutes, stirring constantly, until it darkens and becomes more intense.
  4. Add chicken broth, crushed tomatoes, diced tomatoes (with their juices), and bay leaf. Stir, scraping up any browned bits from the bottom of the pot.
  5. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes. Taste and adjust salt and pepper.
  6. Add dried pasta to the simmering soup. Cook according to package directions (about 8-10 minutes for mafalda), stirring occasionally to prevent sticking.
  7. While pasta cooks, mix ricotta, Parmesan, parsley, basil, minced garlic, and lemon zest in a small bowl. Add a pinch of salt and pepper. Stir gently with a fork; do not overmix. Set aside at room temperature.
  8. Once pasta is al dente, remove bay leaf. Taste and adjust seasoning. If too thick, add a splash of broth or water; if too thin, simmer a few more minutes.
  9. Ladle soup into bowls. Top each serving with a generous dollop of ricotta mixture. Let sit for about 30 seconds. Garnish with fresh basil, extra Parmesan, and red pepper flakes if desired.

Notes

Don’t add the ricotta dollop too early or it will melt into the soup. Let the ricotta come to room temperature before serving for best texture. For meal prep, cook pasta separately and add to individual bowls before ladling hot broth over it to avoid mushy pasta. The soup thickens as it sits; add a splash of broth when reheating.

Nutrition

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

Find it online: https://perkypan.com/cozy-lasagna-soup-with-creamy-ricotta-dollops/