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Cozy One-Pot Lasagna Soup with Ricotta Dollop (Easy 30-Min Recipe)

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A quick and easy one-pot lasagna soup that delivers all the classic flavors of lasagna without the fuss. Ready in just 30 minutes, this comforting soup features a rich tomato broth, ground beef, broken lasagna noodles, and a creamy ricotta dollop that melts into the soup for a luxurious finish.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/20 blend)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken or beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces dried lasagna noodles, broken into 1–2 inch pieces
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Fresh basil leaves, torn (for garnish)
  • Extra grated Parmesan (for garnish)

Instructions

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until nicely browned, about 5-6 minutes. Use a slotted spoon to transfer the meat to a plate, leaving about 1 tablespoon of drippings in the pot.
  2. Reduce the heat to medium. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic, oregano, basil, and red pepper flakes, and cook for 30 seconds until fragrant.
  3. Add the tomato paste and stir for 1 minute. Pour in the crushed tomatoes and broth, then add the salt and pepper. Stir, scraping up any browned bits from the bottom of the pot.
  4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10 minutes.
  5. Return the browned meat to the pot. Add the broken lasagna noodles, pushing them down into the liquid. Increase the heat to medium-high and bring to a boil, then reduce to a simmer. Cook for 10-12 minutes, stirring occasionally, until the pasta is al dente.
  6. While the pasta cooks, make the ricotta dollop: In a small bowl, combine the ricotta, Parmesan, parsley, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Stir until smooth and creamy. Set aside at room temperature.
  7. Once the pasta is cooked, taste the soup and adjust seasoning. Ladle into bowls, top with a generous dollop of ricotta mixture, and garnish with fresh basil and extra Parmesan. Serve immediately.

Notes

Don’t overcook the pasta; it will continue to soften after the heat is off. For leftovers, consider cooking the pasta separately and adding it to individual bowls to prevent mushiness. Let the ricotta come to room temperature before adding to the soup for smoother incorporation. The soup can be frozen without the pasta for up to 3 months.

Nutrition

Keywords: lasagna soup, one-pot soup, easy dinner, comfort food, 30-minute meal, ground beef soup, ricotta dollop

Find it online: https://perkypan.com/cozy-one-pot-lasagna-soup-with-ricotta-dollop-easy-30-min-recipe/