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Cozy Lasagna Soup with Creamy Ricotta Dollops

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This cozy lasagna soup with creamy ricotta dollops gives you all the rich, meaty, cheesy goodness of a classic lasagna without the fuss. It’s a one-pot wonder that comes together in under 40 minutes, perfect for chilly evenings when you need a warm hug in a bowl.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 pound ground beef (80/20 recommended)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 4 cups low-sodium chicken broth
  • 1 (24-ounce) jar marinara sauce
  • 1 (14.5-ounce) can diced tomatoes (fire-roasted preferred)
  • 8–10 lasagna noodles, broken into 1–2 inch pieces
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon fresh basil, finely chopped
  • ½ teaspoon lemon zest
  • Pinch of salt and black pepper
  • Fresh basil leaves (for garnish)
  • Extra grated Parmesan cheese (for garnish)
  • Extra virgin olive oil (for garnish)

Instructions

  1. Place a large Dutch oven or pot over medium heat. Add 1 tablespoon olive oil and let it warm for 30 seconds. Add the diced onion and cook, stirring occasionally, for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  2. Add the ground beef to the pot. Break it apart with a wooden spoon and cook until nicely browned, about 6-8 minutes. Spoon out excess fat, leaving about 1 tablespoon in the pot.
  3. Sprinkle the salt, black pepper, dried oregano, dried basil, and red pepper flakes (if using) over the meat and onions. Stir and cook for 30 seconds to 1 minute to bloom the spices.
  4. Pour in the chicken broth, marinara sauce, and diced tomatoes (with their juices). Stir well, scraping up any browned bits from the bottom of the pot.
  5. Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes.
  6. While the soup simmers, break the lasagna noodles into 1-2 inch pieces (use a clean kitchen towel to prevent flying pieces). After 10 minutes, stir the broken noodles into the soup, ensuring they are mostly submerged.
  7. Cook the soup uncovered for 10-12 minutes, stirring every few minutes, until the noodles are tender to your liking.
  8. While the pasta cooks, prepare the ricotta dollops: In a small bowl, combine the ricotta cheese, Parmesan cheese, fresh basil, lemon zest, and a pinch of salt and pepper. Stir until well combined. Refrigerate until serving.
  9. Taste the soup and adjust seasoning if needed. If too thick, add a splash of broth or water; if too thin, simmer a few more minutes.
  10. Ladle the hot soup into bowls. Top each bowl with a generous dollop of the cold ricotta mixture. Garnish with fresh basil leaves, extra Parmesan, and a drizzle of olive oil if desired. Serve immediately.

Notes

For best texture, cook pasta to al dente as it will continue to soften in the hot broth. Keep ricotta mixture cold until serving to create a contrast with the hot soup. For leftovers, consider storing soup base and pasta separately to prevent mushy noodles. Freeze soup base without pasta for up to 3 months.

Nutrition

Keywords: lasagna soup, cozy soup, one-pot meal, comfort food, fall recipe, winter recipe, easy dinner, ricotta dollop

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