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Creamy Lasagna Soup with Dreamy Ricotta Dollops

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A quick and easy lasagna soup that delivers all the flavor of traditional lasagna without the fuss. Ready in about 45 minutes, this creamy, comforting soup features broken lasagna noodles, a rich tomato broth, and dreamy ricotta dollops.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 8 ounces lasagna noodles, broken into 2-inch pieces (about 6–7 sheets)
  • ½ cup heavy cream
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese (for ricotta dollops)
  • 1 tablespoon fresh parsley, chopped (plus more for garnish)
  • 1 clove garlic, minced (for ricotta dollops)
  • Zest of ½ lemon
  • Salt and black pepper to taste (for ricotta dollops)

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned (6-8 minutes). Season with salt and pepper.
  2. Reduce heat to medium. Add diced onion and cook until soft and translucent (3-4 minutes). Add minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 30 seconds until fragrant.
  3. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, diced tomatoes (with juices), chicken broth, and sugar. Stir, scraping up browned bits from the bottom.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
  5. While soup simmers, bring a separate pot of salted water to a boil. Cook broken lasagna noodles according to package directions until al dente (8-10 minutes). Drain and toss with a drizzle of olive oil.
  6. After soup has simmered, stir in heavy cream. Let warm through for 1-2 minutes (do not boil). Add shredded mozzarella and Parmesan, stirring until melted and smooth. Taste and adjust seasoning.
  7. In a small bowl, combine ricotta, Parmesan, parsley, minced garlic, lemon zest, and a pinch of salt and pepper. Stir until smooth.
  8. To serve, place a portion of cooked noodles in each bowl. Ladle hot soup over noodles. Top with a generous dollop of ricotta mixture. Garnish with fresh parsley and extra Parmesan.

Notes

Cook noodles separately to prevent them from getting mushy. Add cream at the end over low heat to avoid curdling. Keep ricotta dollops at room temperature before serving. Store soup and noodles separately for leftovers. Soup base freezes well for up to 3 months.

Nutrition

Keywords: lasagna soup, creamy lasagna soup, ricotta dollops, easy lasagna soup, weeknight dinner, comfort food, Italian soup

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