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Easy Cozy Lasagna Soup with Creamy Ricotta

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This lasagna soup delivers all the comforting flavors of classic lasagna in a fraction of the time. It’s a one-pot wonder with a rich, savory broth, tender noodles, and creamy ricotta dollops that make every spoonful feel like a hug.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 preferred)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup dry red wine (like Merlot or Cabernet)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken or beef broth
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 8–10 lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil or parsley
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper, to taste
  • Freshly grated Parmesan cheese, for serving
  • Chopped fresh basil or parsley, for serving

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up, until nicely browned, about 6-8 minutes. Spoon off excess fat, leaving about 1 tablespoon.
  2. Reduce heat to medium. Add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic, dried oregano, and red pepper flakes (if using) and cook for 1 minute until fragrant.
  3. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 1-2 minutes until mostly evaporated.
  4. Add the crushed tomatoes, diced tomatoes (with juices), broth, and bay leaf. Stir to combine. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. While the soup simmers, break the lasagna noodles into rough 2-inch pieces. After 15 minutes, stir the noodles into the soup. Increase heat slightly to bring to a gentle simmer. Cook according to package directions, about 10-12 minutes, stirring occasionally.
  6. While the noodles cook, prepare the ricotta dollops: In a small bowl, combine the ricotta, Parmesan, chopped basil or parsley, and nutmeg. Season with salt and pepper. Stir until smooth.
  7. Once the noodles are tender, remove the bay leaf. Taste and adjust seasoning. Ladle the soup into bowls. Top each with a generous dollop of the ricotta mixture and a sprinkle of extra Parmesan and fresh herbs. Serve immediately.

Notes

The soup will thicken as it sits because the noodles absorb liquid. If making ahead, slightly undercook the noodles or add a splash of broth when reheating. For a dairy-free version, use plant-based ricotta and omit Parmesan. For a vegetarian version, skip the beef and use cooked lentils or plant-based crumble with vegetable broth.

Nutrition

Keywords: lasagna soup, easy lasagna soup, cozy soup, comfort food, one-pot meal, ground beef soup, ricotta soup, Italian soup

Find it online: https://novanosh.com/easy-cozy-lasagna-soup-with-creamy-ricotta/