Print

Cozy Lasagna Soup with Creamy Ricotta: Easy 30-Minute Recipe

cozy lasagna soup - featured image
Print Recipe

This cozy lasagna soup has all the rich, tomatoey, beefy, cheesy goodness of traditional lasagna, but you get to eat it with a spoon while curled up on the couch. It’s quick, easy, and perfect for those nights when you need dinner on the table fast.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 blend)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 can (28 oz / 800g) crushed tomatoes (preferably San Marzano)
  • 2 tablespoons tomato paste
  • 4 cups (950 ml) low-sodium beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil (or 2 tablespoons fresh, chopped)
  • ½ teaspoon red pepper flakes (optional, for heat)
  • Salt and black pepper to taste
  • 8 sheets lasagna noodles, broken into 1–2 inch pieces
  • 1 cup (250g) whole milk ricotta cheese
  • 4 oz (115g) fresh mozzarella, shredded or torn into small pieces
  • ½ cup (50g) freshly grated Parmesan cheese
  • A handful fresh basil, chopped, for garnish
  • Zest from ½ lemon
  • 2 tablespoons olive oil

Instructions

  1. Heat the olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
  2. Add the ground beef and break it up with a wooden spoon. Let it brown without moving it too much for the first 3-4 minutes to develop a crust. Cook until browned all over, about 6-7 minutes total. Use a slotted spoon to transfer the beef to a plate, leaving about 1 tablespoon of drippings in the pot.
  3. Add the diced onion to the pot with the reserved drippings. Cook over medium heat, stirring occasionally, until soft and translucent, about 4-5 minutes. If it starts to stick, add a splash of beef broth.
  4. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
  5. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens and smells intensely tomatoey.
  6. Pour in the crushed tomatoes and beef broth. Add the dried oregano, dried basil, red pepper flakes (if using), and a generous pinch of salt and black pepper. Stir everything together, scraping up any browned bits from the bottom of the pot.
  7. Bring the soup to a boil over high heat. Once bubbling, reduce the heat to medium-low and let it simmer for 10 minutes to meld the flavors.
  8. Add the broken lasagna noodles and the cooked ground beef back to the pot. Stir well to submerge the noodles. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender but still al dente. If the soup becomes too thick, add an extra ½ cup of broth or water.
  9. While the noodles cook, make the ricotta dollops: In a small bowl, combine the ricotta, lemon zest, a pinch of salt, and 1 tablespoon of chopped fresh basil. Stir gently and set aside at room temperature.
  10. Check the seasoning of the soup and adjust with more salt, pepper, or a pinch of sugar if needed.
  11. Ladle the soup into oven-safe bowls. Top each bowl with a generous dollop of the ricotta mixture (about 2 tablespoons per bowl), then sprinkle with shredded mozzarella and grated Parmesan.
  12. Broil for 2-3 minutes until the cheese is bubbly and golden brown. Watch carefully to avoid burning.
  13. Garnish with fresh basil and serve immediately.

Notes

For best results, use thick, whole-milk ricotta and drain any excess liquid before mixing. If you don’t have oven-safe bowls, skip the broiling step and just add the cheese directly to the pot, cover, and let it melt for 2 minutes. The soup tastes even better the next day as the flavors meld. To prevent mushy noodles in leftovers, cook the noodles separately and add them to each bowl when serving.

Nutrition

Keywords: lasagna soup, easy lasagna soup, 30-minute lasagna soup, cozy soup, comfort food, Italian soup, ground beef soup, ricotta soup

Find it online: https://clunkcook.com/cozy-lasagna-soup-with-creamy-ricotta-easy-30-minute-recipe/