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Quick and Easy Lasagna Soup with Creamy Ricotta

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A quick and easy lasagna soup with creamy ricotta dollops, made in one pot in about 30 minutes. It’s the perfect weeknight dinner that tastes like lasagna without the fuss.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage (mild or spicy)
  • 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)
  • 1 (28-ounce) can crushed tomatoes (San Marzano preferred)
  • 4 cups low-sodium chicken broth
  • 8 ounces dried lasagna noodles, broken into 1–2 inch pieces
  • ½ cup heavy cream (optional)
  • Salt and black pepper, to taste
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon zest (from about 1 lemon)
  • Pinch of salt

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Add the ground Italian sausage, breaking it up with a wooden spoon as it cooks. Let it brown for 5 to 7 minutes until crispy bits form on the bottom of the pot.
  2. Add the diced onion and cook for 3 minutes, stirring occasionally, until softened and translucent. Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Stir constantly for about 30 seconds until fragrant.
  3. Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pot to release browned bits. Bring to a boil, then reduce heat to a gentle simmer. Let it simmer for 5 minutes. Season with salt and pepper to taste.
  4. Add the broken lasagna noodles to the simmering broth. Stir well to submerge all pieces. Cook according to package directions for al dente, usually 10 to 12 minutes, stirring occasionally. Cook one minute less than package directions to prevent mushiness.
  5. While the noodles cook, make the ricotta dollops: In a small bowl, combine the ricotta cheese, grated Parmesan, chopped parsley, lemon zest, and a pinch of salt. Stir until well mixed. Set aside at room temperature.
  6. Once the noodles are tender but still have a bite, stir in the heavy cream if using. Remove the pot from the heat and let it sit for 2 minutes to cool slightly.
  7. Ladle the soup into bowls. Drop a generous spoonful of the ricotta mixture in the center of each bowl. Do not stir. Sprinkle with extra parsley and a crack of black pepper. Serve immediately.

Notes

For best results, cook noodles one minute less than package directions to avoid mushiness. Store ricotta mixture separately from soup when refrigerating. The soup tastes even better the next day as flavors meld. For a vegetarian version, skip the meat and add two cans of drained cannellini beans or chickpeas.

Nutrition

Keywords: lasagna soup, quick lasagna soup, easy lasagna soup, ricotta dollops, weeknight dinner, one pot meal, comfort food

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