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Lighter One-Pot Lasagna Soup with Easy Ricotta Dollop

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A lighter, fresher take on classic lasagna soup, featuring a rich tomato broth, tender pasta, and a creamy ricotta dollop. Ready in under an hour and made in one pot for easy cleanup.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 garlic cloves, minced
  • 1 pound ground turkey (93% lean)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 cup water
  • 1 medium carrot, finely diced
  • 1 medium zucchini, diced
  • 1 bay leaf
  • 8 ounces lasagna noodles, broken into 1–2 inch pieces
  • 3 cups fresh spinach
  • 1 cup part-skim ricotta cheese
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, finely chopped (plus more for garnish)
  • ¼ teaspoon garlic powder
  • ¼ cup grated Parmesan cheese (for serving)

Instructions

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and carrot; cook 5-6 minutes until onion is translucent.
  2. Add minced garlic, oregano, basil, red pepper flakes (if using), and a pinch of salt and pepper. Cook 30 seconds until fragrant.
  3. Add ground turkey; cook 6-7 minutes, breaking it up, until no longer pink.
  4. Stir in crushed tomatoes, chicken broth, water, bay leaf, and diced zucchini. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes.
  5. (Optional) Ladle out 1 ½ cups of broth (avoiding meat and veggies) and blend until smooth. Return to pot for a velvety texture.
  6. Bring soup back to a gentle boil; add broken lasagna noodles. Cook according to package directions (10-12 minutes), stirring occasionally.
  7. Remove bay leaf; stir in fresh spinach until wilted (about 1 minute).
  8. In a small bowl, combine ricotta, lemon zest, parsley, garlic powder, and a pinch of salt and pepper. Stir until smooth.
  9. Ladle soup into bowls; top with a dollop of ricotta mixture, Parmesan, and extra parsley. Serve immediately.

Notes

For best results, cook pasta just until al dente as it will continue cooking in hot broth. For leftovers, store soup and ricotta separately. The soup base can be frozen without pasta and spinach for up to 3 months.

Nutrition

Keywords: lasagna soup, one-pot soup, lighter lasagna soup, ricotta dollop, comfort soup, easy dinner

Find it online: https://breezybake.com/lighter-one-pot-lasagna-soup-with-easy-ricotta-dollop/