Print

Easy Lasagna Soup with Creamy Ricotta: Best 30-Minute Dinner

lasagna soup - featured image
Print Recipe

A quick and hearty lasagna soup that comes together in just 30 minutes, featuring ground beef, lasagna noodles, and a creamy ricotta dollop. Perfect for busy weeknights, this one-pot meal delivers all the comforting flavors of traditional lasagna without the layering or baking.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon salt (kosher preferred)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes (San Marzano recommended)
  • 1 (14.5-ounce) can diced tomatoes, undrained (fire-roasted preferred)
  • 4 cups low-sodium chicken broth
  • 8–10 lasagna noodles, broken into pieces (about 6 ounces; no-boil works great)
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese (freshly grated)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt (for ricotta)
  • 1/2 cup shredded mozzarella cheese (optional, for serving)
  • Fresh basil leaves (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5-6 minutes. Leave about 1 tablespoon of fat in the pot.
  2. Add diced onion to the pot and cook for 2 minutes, stirring occasionally, until softened. Add minced garlic, salt, pepper, oregano, basil, and red pepper flakes (if using). Cook for 30 seconds until fragrant.
  3. Pour in crushed tomatoes, diced tomatoes (with juices), and chicken broth. Stir together, scraping up any browned bits from the bottom of the pot.
  4. Bring soup to a boil, then add broken lasagna noodles. Reduce heat to medium-low and simmer, stirring occasionally, until noodles are tender, about 10-12 minutes (check at 8 minutes for no-boil noodles).
  5. While noodles cook, combine ricotta, Parmesan, parsley, lemon juice, and 1/4 teaspoon salt in a small bowl. Stir until smooth and creamy. Set aside at room temperature.
  6. Once noodles are tender, taste soup and adjust salt and pepper as needed. If too thick, add a splash of broth or water.
  7. Ladle soup into bowls. Top each with a generous dollop of ricotta mixture (about 2 tablespoons per serving). Sprinkle with shredded mozzarella if desired and garnish with fresh basil leaves. Serve immediately.

Notes

For best results, use whole milk ricotta for a creamy texture. No-boil lasagna noodles hold their shape better. The soup thickens as it sits; add extra broth when reheating. The ricotta dollop can be made a day ahead and refrigerated; bring to room temperature before serving. Freeze soup base without noodles and ricotta for up to 3 months.

Nutrition

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

Find it online: https://zestynora.com/easy-lasagna-soup-with-creamy-ricotta-best-30-minute-dinner/