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Cozy Lasagna Soup with Creamy Ricotta Dollop

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A comforting lasagna soup that delivers all the deep, rich flavors of traditional lasagna without the layering and baking. Ready in under 45 minutes, this one-pot meal features a savory tomato broth, tender pasta, and a creamy ricotta dollop that makes every spoonful special.

Ingredients

Scale
  • 1 lb ground Italian sausage (mild or sweet)
  • 1/2 lb lean ground beef (optional)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (or to taste)
  • 28 oz can crushed tomatoes (preferably San Marzano)
  • 2 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 8–10 lasagna noodles, broken into pieces
  • 3 cups fresh spinach, roughly chopped
  • 1 cup whole milk ricotta cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving

Instructions

  1. Cook the Meat: Heat a large Dutch oven over medium-high heat. Add the Italian sausage and ground beef. Cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Leave about 1 tablespoon of fat in the pot.
  2. Sauté the Aromatics: Reduce heat to medium. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  3. Build the Flavor Base: Stir in the tomato paste and cook for 2 minutes, stirring constantly. Add the dried oregano, dried basil, and red pepper flakes. Stir for 30 seconds to toast the spices.
  4. Add the Liquids: Pour in the crushed tomatoes and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
  5. Simmer the Broth: Bring the soup to a boil, then reduce heat to low and let it simmer, uncovered, for 15 minutes. Taste and adjust salt and pepper.
  6. Cook the Pasta: Break the lasagna noodles into 1-2 inch pieces. Add them directly to the pot and stir. Cook for 10-12 minutes until al dente, stirring occasionally.
  7. Wilt the Spinach: Stir in the chopped spinach and cook for 1-2 minutes until wilted.
  8. Make the Ricotta Dollop: In a small bowl, combine the ricotta cheese, a pinch of salt, and 1 tablespoon of fresh parsley. Stir until smooth.
  9. Serve Immediately: Ladle the hot soup into bowls. Top each bowl with a generous dollop of the ricotta mixture, a sprinkle of Parmesan cheese, and extra parsley. Serve right away.

Notes

Don’t overcook the pasta; it will continue to soften in the hot broth. For leftovers, cook pasta separately and add to individual bowls. Use full-fat ricotta for the best texture. Toast the tomato paste to deepen flavor. Season in layers for complex taste. Let soup rest a few minutes before serving.

Nutrition

Keywords: lasagna soup, Italian soup, comfort food, one-pot meal, easy dinner, winter soup, ricotta, ground sausage

Find it online: https://juliamadeit.com/cozy-lasagna-soup-with-creamy-ricotta-dollop-42-chars/