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Quick Lasagna Soup with Creamy Ricotta: Easy 30-Minute Dinner

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This quick lasagna soup with creamy ricotta dollops delivers all the comfort of lasagna without the fuss. Ready in under 30 minutes, it’s perfect for busy weeknights and features a rich tomato-herb broth with tender pasta and creamy ricotta dollops.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound lean ground beef (85/15)
  • 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 (preferably San Marzano)
  • 4 cups low-sodium chicken broth
  • 8 ounces dried mafalda pasta (or broken lasagna noodles, fusilli)
  • Salt and black pepper, to taste
  • 1 cup whole-milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, about 5 to 6 minutes, breaking it up with a wooden spoon. Drain excess fat if needed.
  2. Add the diced onion and cook for 2 to 3 minutes until softened. Add the minced garlic, oregano, basil, and red pepper flakes (if using). Stir constantly for about 30 seconds until fragrant.
  3. Pour in the crushed tomatoes and chicken broth. Stir, scraping the bottom of the pot. Bring to a boil, then reduce heat to medium-low and simmer.
  4. Add the pasta and stir well. Simmer for 8 to 10 minutes, stirring occasionally, until the pasta is al dente.
  5. While the pasta cooks, make the ricotta dollops: In a small bowl, combine the ricotta, Parmesan, parsley, basil, salt, and pepper. Stir until smooth.
  6. Taste the soup and adjust salt and pepper. Ladle into bowls and top each with a generous dollop of the ricotta mixture. Do not stir.
  7. Garnish with extra fresh parsley or basil and a sprinkle of Parmesan. Serve immediately.

Notes

Don’t add the ricotta to the whole pot of soup—dollop per bowl right before serving to maintain creamy pockets. For leftovers, cook pasta separately and store separately to avoid mushiness. Brown the meat well for maximum flavor. Toast dried herbs in hot oil before adding liquids to enhance flavor.

Nutrition

Keywords: lasagna soup, quick dinner, 30-minute meal, comfort food, ricotta, ground beef, pasta soup, weeknight dinner

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