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Cozy Lasagna Soup with Ricotta Dollop

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This cozy lasagna soup with ricotta dollop delivers all the comforting flavors of classic lasagna without the layering or long bake time. Ready in about 35 minutes, it’s a quick and easy weeknight dinner that feels like a warm hug in a bowl.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 pound Italian sausage (mild or spicy, bulk or casings removed)
  • 1/2 pound ground beef (80/20)
  • 3 tablespoons tomato paste (double-concentrated preferred)
  • 1 (28-ounce) can crushed tomatoes (San Marzano recommended)
  • 4 cups low-sodium chicken broth (or beef broth)
  • 1 Parmesan rind (optional, but highly recommended)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • Salt and black pepper to taste
  • 8 lasagna noodles, broken into 2-inch pieces (about 6 ounces)
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (or basil)
  • Zest of 1 lemon
  • Fresh basil leaves, torn (for serving)
  • Extra grated Parmesan cheese (for serving)
  • Crusty bread or garlic bread (for serving)

Instructions

  1. Brown the meat: Heat olive oil in a large Dutch oven over medium-high heat. Add Italian sausage and ground beef. Break up with a wooden spoon and cook until deeply browned, about 6-8 minutes. Transfer meat to a plate with a slotted spoon, leaving about 2 tablespoons of drippings in the pot.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Cook the tomato paste: Add tomato paste to the pot and stir into the onions. Cook for 2-3 minutes, stirring constantly, until it turns a darker brick red color.
  4. Build the broth: Pour in crushed tomatoes and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot. Add Parmesan rind (if using), dried oregano, dried basil, red pepper flakes, and a good pinch of salt and black pepper. Return the browned meat to the pot.
  5. Simmer: Bring soup to a boil, then reduce heat to low. Cover and let simmer for 15 minutes.
  6. Cook the noodles: While soup simmers, bring a separate pot of salted water to a boil. Cook broken lasagna noodles according to package directions until al dente. Drain well. Do not cook noodles directly in the soup unless serving immediately.
  7. Make the ricotta dollop: In a small bowl, combine ricotta cheese, grated Parmesan, chopped parsley, lemon zest, and a pinch of salt and black pepper. Stir until smooth and creamy. Set aside at room temperature.
  8. Assemble and serve: Ladle hot soup into bowls. Add a generous handful of cooked lasagna noodles to each bowl. Top with a big dollop of the ricotta mixture. Garnish with torn fresh basil and extra grated Parmesan. Serve immediately with crusty bread for dipping.

Notes

Cook noodles separately and add to each bowl to prevent mushiness. Let ricotta come to room temperature before serving for best melting. A Parmesan rind adds deep umami flavor. Leftovers taste even better the next day. Freeze soup base without noodles for up to 3 months.

Nutrition

Keywords: lasagna soup, ricotta dollop, easy weeknight dinner, comfort food, Italian sausage soup, quick dinner, cozy soup

Find it online: https://merrymorsel.com/cozy-lasagna-soup-with-ricotta-dollop-best-easy-recipe/