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Easy Lasagna Soup with Ricotta Dollops: Best 30-Minute Dinner

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All the comfort of a baked lasagna, but ready in under 30 minutes. This easy lasagna soup with ricotta dollops is a quick, hearty weeknight dinner made with simple pantry staples.

Ingredients

Scale
  • 1 pound (450g) ground beef (85/15 recommended)
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 28 ounces (794g) crushed tomatoes (preferably San Marzano)
  • 2 tablespoons tomato paste
  • 4 cups (960ml) low-sodium chicken broth
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 8 ounces (227g) lasagna noodles (about 8–10 noodles), broken into 2-inch pieces
  • 1 cup (250g) whole milk ricotta cheese
  • ¼ cup fresh basil leaves, chopped
  • ½ cup shredded mozzarella cheese (optional, for topping)
  • Salt and black pepper to taste

Instructions

  1. Cook the lasagna noodles: Bring a large pot of salted water to a boil. Break the lasagna noodles into 2-inch pieces and cook according to package directions until al dente. Drain and set aside.
  2. Brown the beef: While the pasta water heats, place a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink—about 5 to 7 minutes. Leave about 1 tablespoon of fat in the pot.
  3. Sauté the aromatics: Add the diced onion to the pot and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Build the broth: Stir in the tomato paste and cook for 1 minute. Then add the crushed tomatoes, chicken broth, Italian seasoning, dried basil, red pepper flakes (if using), 1 teaspoon salt, and ½ teaspoon black pepper. Stir together, scraping up any browned bits from the bottom of the pot.
  5. Simmer the soup: Bring the broth to a boil, then reduce the heat to low. Cover and let it simmer for 15 minutes.
  6. Prepare the ricotta dollops: While the soup simmers, spoon the ricotta into a small bowl. Add a pinch of salt and a few cracks of black pepper. Stir gently and set aside at room temperature.
  7. Combine the pasta and soup: After 15 minutes, stir the cooked lasagna noodles into the pot. Let them warm through for 1 to 2 minutes. Taste and adjust seasoning if needed.
  8. Serve with ricotta dollops: Ladle the soup into bowls. Top each serving with a generous dollop of ricotta (about 2 tablespoons per bowl). Sprinkle with fresh basil and shredded mozzarella if using. Serve immediately.

Notes

Cook the pasta separately to avoid mushy noodles and a starchy broth. Add ricotta dollops on top just before serving—do not stir them in. For make-ahead, store the broth and pasta separately. The broth can be frozen for up to 3 months (without pasta or ricotta).

Nutrition

Keywords: lasagna soup, easy lasagna soup, ricotta dollops, 30-minute dinner, weeknight dinner, comfort food, Italian soup

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