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Cozy Lasagna Soup with Ricotta Dollops: Easy 30-Minute Recipe

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This cozy lasagna soup with ricotta dollops is a quick and easy one-pot meal that delivers all the comforting flavors of classic lasagna in a fraction of the time. Ready in about 30 minutes, it features sweet Italian sausage, tender lasagna noodles, and a rich tomato broth, topped with a creamy, seasoned ricotta dollop.

Ingredients

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

Instructions

  1. Brown the sausage: Heat the olive oil in a Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and break it up with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until deeply browned and crispy in spots. Spoon off all but about 1 tablespoon of fat.
  2. Sauté the aromatics: Reduce heat to medium. Add the diced onion and cook for 3-4 minutes, stirring, until soft and translucent. Add the minced garlic and tomato paste, and cook for 1 minute more, stirring constantly.
  3. Build the broth: Pour in the crushed tomatoes and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Bring to a boil, then reduce to a simmer. Let it bubble gently for 5 minutes.
  4. Cook the pasta: Add the broken lasagna noodles to the simmering soup. Stir to submerge. Cook for 10-12 minutes, stirring occasionally, until the pasta is tender but still al dente. If the soup gets too thick, add a splash of water or extra broth.
  5. Finish the soup: If using heavy cream, stir it in now. Let simmer for another minute until heated through. Taste and adjust seasoning. Remove from heat.
  6. Make the ricotta dollops: While the soup simmers, mix the ricotta, Parmesan, parsley, salt, and nutmeg in a small bowl. Stir until combined. Set aside at room temperature.
  7. Serve: Ladle the hot soup into bowls. Top each bowl with a generous dollop of the ricotta mixture (about 2 tablespoons per serving). Garnish with torn fresh basil leaves. Serve immediately with crusty bread.

Notes

For leftovers, slightly undercook the pasta by about 2 minutes to avoid mushiness. Store soup and ricotta dollop separately. The ricotta should always be made fresh for best texture. If freezing, freeze the broth base without pasta; add pasta when reheating.

Nutrition

Keywords: lasagna soup, ricotta dollops, easy soup, 30-minute meal, Italian sausage soup, comfort food, one-pot meal

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