Print

Creamy 30-Minute Lasagna Soup with Ricotta: Easy One-Pot Dinner

creamy 30-minute lasagna soup with ricotta - featured image
Print Recipe

This creamy 30-minute lasagna soup with ricotta is everything you want from a cozy dinner but without the two-hour assembly and mountain of dishes. It’s rich, comforting, and that swirl of creamy ricotta on top is absolute magic.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 pound (450g) ground beef (80/20 blend)
  • ½ pound (225g) Italian sausage (mild or spicy, casings removed)
  • 1 can (28 ounces / 800g) crushed tomatoes (preferably San Marzano)
  • 4 cups (950ml) low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • ½ cup (120g) mascarpone cheese
  • 1 cup (250g) whole milk ricotta cheese
  • 1 cup (120g) shredded low-moisture mozzarella cheese
  • ½ cup (50g) freshly grated Parmesan cheese
  • 8 ounces (225g) mafalda pasta (or broken lasagna sheets, rotini, or campanelle)
  • 3 cups (90g) fresh spinach, roughly chopped (optional)
  • Fresh basil for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat until shimmering. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent.
  2. Add the minced garlic and cook for 30 seconds, just until fragrant.
  3. Add the ground beef and Italian sausage (casings removed). Break up the meat with a wooden spoon and let it brown for 5-6 minutes, stirring occasionally, until nicely browned. Spoon off excess fat, leaving about 2 tablespoons.
  4. Pour in the crushed tomatoes and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Bring to a boil, then reduce heat to a simmer.
  5. Add the mafalda pasta to the simmering soup. Stir well and cook for 8-10 minutes, or until al dente, stirring occasionally to prevent sticking.
  6. Stir in the mascarpone cheese until fully incorporated, about 1 minute. The broth will turn creamy and orange.
  7. Turn off the heat. Add the fresh spinach (if using) and stir until wilted, about 30 seconds. Gently stir in the ricotta cheese, then add the shredded mozzarella and grated Parmesan, stirring until just melted.
  8. Taste and adjust seasoning as needed.
  9. Let the soup rest for 2-3 minutes before serving.
  10. Ladle into bowls and top with a dollop of extra ricotta, a sprinkle of Parmesan, and torn fresh basil leaves. Serve immediately with crusty bread.

Notes

For meal prep, cook the pasta separately and add it to individual servings to prevent it from absorbing too much broth. Use full-fat dairy for the best creamy texture. Brown the meat properly by letting it sit undisturbed for a few minutes to develop flavor. Season in layers for depth of flavor. Let the soup rest for 2-3 minutes before serving to allow flavors to meld.

Nutrition

Keywords: lasagna soup, creamy lasagna soup, 30-minute dinner, one-pot meal, Italian soup, comfort food, ricotta, easy weeknight dinner

Find it online: https://bitesienna.com/creamy-30-minute-lasagna-soup-with-ricotta-easy-one-pot-dinner/