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Cozy Lasagna Soup with Creamy Ricotta Dollop

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This cozy lasagna soup with creamy ricotta dollop is everything you love about lasagna—the rich tomato broth, the savory sausage, the tender noodles—but in a bowl that comes together in under an hour. It’s comfort food reimagined: faster, easier, but with the same soul-soothing satisfaction.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mild Italian sausage, casings removed
  • 1/2 pound ground beef (80/20 blend)
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1 (28-ounce) can crushed tomatoes (preferably San Marzano)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon granulated sugar
  • 8 ounces lasagna noodles, broken into 1–2 inch pieces
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh basil leaves, chopped, plus more for garnish
  • 1 cup whole milk ricotta cheese
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Make the ricotta dollop first. In a medium bowl, combine 1 cup whole milk ricotta, 1 tablespoon lemon zest, 1 tablespoon lemon juice, 2 tablespoons chopped basil, 1 tablespoon chopped parsley, 1 minced garlic clove, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 2 tablespoons extra virgin olive oil. Stir until smooth and well combined. Cover and refrigerate while you make the soup.
  2. Brown the meat. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add 1 pound Italian sausage (casings removed) and 1/2 pound ground beef. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the cooked meat to a plate, leaving about 2 tablespoons of drippings in the pot.
  3. Sauté the aromatics. Reduce the heat to medium. Add 1 diced yellow onion to the pot and cook until softened, about 4 minutes. Add 4 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Build the broth. Add 2 tablespoons tomato paste to the pot and cook, stirring constantly, for 2 minutes. Pour in 1 (28-ounce) can crushed tomatoes, 1 (14.5-ounce) can diced tomatoes (undrained), 4 cups chicken broth, 2 cups water, 1 tablespoon balsamic vinegar, and 1 teaspoon sugar. Stir everything together, scraping up any browned bits from the bottom of the pot.
  5. Simmer the soup. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes. Return the cooked meat to the pot and stir to combine.
  6. Cook the pasta. Add 8 ounces broken lasagna noodles to the pot. Stir well to make sure the noodles are submerged. Cook according to package directions for al dente, usually about 10-12 minutes, stirring occasionally to prevent sticking.
  7. Finish the soup. Once the pasta is tender, remove the pot from the heat. Stir in 1/4 cup heavy cream and 1/2 cup freshly grated Parmesan cheese. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add a splash of broth or water to reach your desired consistency.
  8. Serve with the ricotta dollop. Ladle the soup into bowls. Top each serving with a generous dollop of the ricotta mixture (about 2 tablespoons per bowl). Garnish with fresh basil leaves and extra Parmesan cheese.

Notes

Don’t overcook the pasta; cook 1-2 minutes less than package directions. Break noodles unevenly for varied textures. Season the ricotta generously with lemon and herbs. Let the soup rest for 5 minutes before serving. Use a microplane for the garlic in the ricotta dollop. Reserve some pasta water to thin the soup if needed.

Nutrition

Keywords: lasagna soup, Italian soup, comfort food, ricotta, sausage, easy dinner, one-pot meal

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