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Crowd-Pleasing Lasagna Soup with Ricotta: Best Easy Recipe

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This lasagna soup delivers all the rich, comforting flavor of classic lasagna without the layering and fuss. It’s a hearty, satisfying meal that converts even the most stubborn soup skeptics.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 ½ pounds (680g) ground beef (80/20 blend)
  • 1 can (28 ounces / 794g) crushed tomatoes (preferably San Marzano)
  • 3 tablespoons tomato paste
  • 4 cups (950ml) low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 8 ounces (227g) regular dried lasagna noodles, broken into 2-inch pieces
  • Fresh basil, chopped, for garnish
  • Fresh parsley, chopped, for garnish
  • For the Ricotta Dollops:
  • 1 ½ cups (360g) whole milk ricotta
  • 1 large egg
  • ½ cup (50g) freshly grated Parmesan cheese
  • Pinch of salt
  • Pinch of black pepper

Instructions

  1. Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up, until browned all over (6-8 minutes). Transfer beef to a plate, leaving rendered fat in the pot.
  2. Sauté the Aromatics: Reduce heat to medium. Add diced onion to the pot and cook until soft and translucent (about 5 minutes), scraping up browned bits. Add minced garlic and cook for 30 seconds until fragrant.
  3. Build the Tomato Base: Stir in tomato paste and cook with onions for 2 minutes until darkened and fragrant.
  4. Combine the Liquids: Pour in crushed tomatoes and chicken broth. Add oregano, basil, red pepper flakes (if using), 1 teaspoon salt, and ½ teaspoon pepper. Stir until tomato paste is dissolved.
  5. Simmer the Base: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes.
  6. Cook the Noodles: While soup simmers, break lasagna noodles into 2-inch pieces. After 15 minutes, return beef to pot. Stir in noodles. Bring back to a gentle boil, then reduce to a steady simmer. Cook uncovered for 10-12 minutes, stirring occasionally, until noodles are al dente.
  7. Make the Ricotta Dollops: In a small bowl, combine ricotta, egg, Parmesan, salt, and pepper. Stir until smooth. Set aside.
  8. Finish the Soup: Taste and adjust seasoning. If too thick, add a splash of broth or water.
  9. Serve with Dollops: Ladle hot soup into bowls. Drop generous dollops of ricotta mixture onto the center of each bowl. Garnish with fresh basil, parsley, and extra Parmesan. Serve immediately.

Notes

For best results, use whole milk ricotta and regular dried lasagna noodles (not no-boil). The soup can be made a day ahead (without noodles) for deeper flavor. Store noodles separately if making ahead to prevent them from absorbing too much broth. Freeze soup base without noodles for up to 3 months.

Nutrition

Keywords: lasagna soup, easy lasagna soup, crowd-pleasing soup, ricotta dollops, comfort food, Italian soup, hearty soup

Find it online: https://cookluma.com/crowd-pleasing-lasagna-soup-with-ricotta-best-easy-recipe/