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Creamy Lasagna Soup with Ricotta Dollop: Easy One-Pot Dinner

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A rich and comforting one-pot lasagna soup with a creamy broth, tender pasta, and a cold, herby ricotta dollop that melts into every spoonful. Perfect for busy weeknights when you need soul-soothing comfort food fast.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • ½ pound Italian sausage, casings removed
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 8–10 lasagna noodles, broken into 2-inch pieces
  • ½ cup heavy cream
  • 1 cup whole milk ricotta cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 clove garlic, minced (very fine)
  • ¼ teaspoon salt
  • Pinch of black pepper
  • 2 tablespoons grated Parmesan cheese
  • Fresh basil leaves (for garnish)
  • Extra Parmesan cheese (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and cook for 30 seconds.
  2. Add the ground beef and Italian sausage to the pot, breaking it up with a wooden spoon. Cook for 6-8 minutes until no longer pink. Drain excess fat if needed, leaving about 1 tablespoon.
  3. Stir in the salt, pepper, oregano, basil, and red pepper flakes. Cook for 1 minute. Add the tomato paste and stir for another minute.
  4. Pour in the crushed tomatoes, tomato sauce, and chicken broth. Stir, scraping up brown bits from the bottom. Bring to a boil, then reduce heat to a gentle simmer.
  5. Add the broken lasagna noodles to the simmering soup. Cook for 10-12 minutes, stirring occasionally, until tender but still al dente. Add a splash of broth if too thick.
  6. Reduce heat to low and stir in the heavy cream. Let warm through for 2-3 minutes. Do not boil. Taste and adjust seasoning.
  7. While soup simmers, combine ricotta, parsley, basil, minced garlic, salt, pepper, and Parmesan in a small bowl. Stir until smooth.
  8. Ladle soup into bowls. Add a generous dollop of ricotta mixture to the center of each bowl. Top with fresh basil leaves and extra Parmesan.

Notes

Don’t overcook the noodles—cook 2 minutes less than package directions. Keep ricotta cold for best temperature contrast. Season in layers at each stage. Let soup rest 5 minutes before serving. Store soup and ricotta separately. Freeze without noodles for best results.

Nutrition

Keywords: lasagna soup, creamy lasagna soup, one-pot dinner, comfort food, Italian soup, ricotta dollop, easy dinner, weeknight meal

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