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Easy 30-Minute Lasagna Soup with Ricotta Dollops

30-minute lasagna soup - featured image
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This quick and easy lasagna soup delivers all the rich, beefy, tomatoey, cheesy flavor of traditional lasagna in a fraction of the time. Ready in just 30 minutes with one pot and minimal mess, it’s the perfect weeknight comfort food.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 pound ground beef (85/15)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 6 cups low-sodium chicken broth
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 8 ounces dried lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • ½ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • ¼ cup fresh basil leaves, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent.
  2. Add the minced garlic and cook for 30 seconds, just until fragrant.
  3. Add the ground beef to the pot. Break it up with a wooden spoon and cook for 5-6 minutes until browned all the way through. Spoon off excess fat, leaving about 1 tablespoon.
  4. Season the meat with salt, pepper, oregano, basil, and red pepper flakes. Stir and cook for 1 minute.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Pour in the chicken broth, crushed tomatoes, diced tomatoes (with juices), and sugar. Stir, scraping up any browned bits from the bottom. Bring to a boil over high heat.
  7. Add the broken lasagna noodles once the soup is boiling. Stir, reduce heat to medium-low, and simmer for 10-12 minutes, stirring occasionally, until noodles are tender but al dente.
  8. While the noodles cook, combine the ricotta cheese, half the grated Parmesan, and a pinch of salt and pepper in a small bowl. Stir until smooth. Set aside.
  9. When the noodles are tender, stir in 1½ cups of the shredded mozzarella until melted. Taste and adjust seasoning.
  10. Ladle the soup into bowls. Drop generous spoonfuls of the ricotta mixture onto each serving. Sprinkle with remaining mozzarella, remaining Parmesan, and fresh basil. Serve immediately.

Notes

The soup thickens as it sits because the noodles absorb liquid. If making ahead, slightly undercook the noodles and add a splash of broth when reheating. For best results, use whole milk ricotta and freshly shredded mozzarella. Let ricotta come to room temperature before mixing for smoother dollops.

Nutrition

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

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