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Quick 30-Minute Lasagna Soup with Easy, Creamy Ricotta

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This quick 30-minute lasagna soup doesn’t try to be fancy. It just tastes like the real thing, only faster and somehow more comforting. From fridge to table in 30 minutes flat with simple ingredients like ground beef, canned tomatoes, broth, and ricotta.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 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
  • 8 ounces dried lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh basil, chopped (for garnish)
  • 1 cup shredded mozzarella cheese (for topping, optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
  2. Add the minced garlic and cook for 30 seconds, stirring constantly.
  3. Add the ground beef and cook until browned, about 5-6 minutes, breaking it up with a spoon. Leave about a tablespoon of fat in the pot.
  4. Season the meat with salt, pepper, oregano, basil, and red pepper flakes. Stir and cook for another minute.
  5. Stir in the tomato paste and cook for 1 minute until it deepens in color.
  6. Pour in the chicken broth, crushed tomatoes, and diced tomatoes with their juices. 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 to submerge. Reduce heat to medium-low and simmer for 12-14 minutes, stirring occasionally, until noodles are tender.
  8. Remove the pot from the heat and let it sit for 1 minute to stop boiling.
  9. Stir in the ricotta cheese gently, leaving some swirls visible.
  10. Serve immediately into bowls. Top with Parmesan cheese, shredded mozzarella if desired, and fresh basil.

Notes

Don’t overcook the noodles – check at 10 minutes for al dente. Use full-fat ricotta for best texture. Toast the tomato paste for deeper flavor. Let soup rest 1 minute before adding ricotta to prevent graininess. Soup thickens as it sits; add broth when reheating. For meal prep, store ricotta separately and add when reheating.

Nutrition

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

Find it online: https://breezybake.com/quick-30-minute-lasagna-soup-with-easy-creamy-ricotta/