Print

Easy 30-Minute Lasagna Soup with Creamy Ricotta Dollops

lasagna soup - featured image
Print Recipe

This easy 30-minute lasagna soup with ricotta dollops is the kind of dinner you make on a Tuesday when you’re tired, hungry, and need something that feels like a hug in a bowl. It’s rich, brothy, cheesy, and comes together in the time it takes to watch one episode of a show.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 pound ground beef (85/15 or 90/10)
  • 3 tablespoons tomato paste
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken or beef broth
  • 2 teaspoons dried Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8 ounces mafalda or lasagna noodles, broken into bite-sized pieces
  • 3 cups fresh spinach, roughly chopped
  • 1 cup whole milk ricotta cheese
  • ½ cup fresh Parmesan cheese, grated (plus more for serving)
  • Fresh basil or parsley for garnish

Instructions

  1. Start the base. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Brown the meat. Add the ground beef to the pot. Break it up and cook until no longer pink, about 5-6 minutes. Let it get a little browned in spots. Spoon out excess fat, leaving about 1 tablespoon in the pot.
  3. Build the tomato flavor. Push the meat to one side of the pot and add the tomato paste directly to the empty space. Let it cook for 2-3 minutes, stirring occasionally, until it darkens to a deep brick red. Stir everything together.
  4. Add the liquids. Pour in the crushed tomatoes and chicken broth. Add the Italian seasoning, red pepper flakes (if using), and a generous pinch of salt and black pepper. Stir, scraping the bottom of the pot to release any browned bits. Bring to a boil, then reduce heat to a simmer.
  5. Cook the pasta. Add the broken lasagna noodles or mafalda pasta to the simmering soup. Stir well to submerge. Cook for 10-12 minutes, stirring occasionally, until tender but still al dente. If the soup gets too thick, add a splash of broth or water.
  6. Wilt the spinach. Turn off the heat and stir in the chopped spinach. Stir until wilted and bright green, about 1 minute.
  7. Make the ricotta dollops. While the soup simmers, mix the ricotta and grated Parmesan in a small bowl. Add a pinch of salt and a crack of black pepper. Stir until combined. If too stiff, add a tablespoon of milk or cream to loosen.
  8. Serve immediately. Ladle the soup into bowls. Drop a generous spoonful of the ricotta mixture in the center of each bowl. Garnish with fresh basil or parsley and extra Parmesan. Serve with crusty bread for dipping.

Notes

For meal prep, cook pasta separately and add to individual bowls when reheating to avoid mushiness. Let ricotta mixture sit at room temperature while soup cooks for creamier dollops. Flavors improve overnight.

Nutrition

Keywords: lasagna soup, easy lasagna soup, 30-minute lasagna soup, ricotta dollops, weeknight dinner, comfort food, one-pot meal

Find it online: https://emmastirs.com/easy-30-minute-lasagna-soup-with-creamy-ricotta-dollops/