Hearty Lasagna Soup with Ricotta Dollops
This Hearty Lasagna Soup with Ricotta Dollops is SO EASY! A cozy, comforting bowl loaded with lasagna flavors, ground beef, noodles, and creamy cheese dollops.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden Spoon
- Chef’s Knife and Cutting Board
- Measuring cups and spoons
- Ladle and soup bowls
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 3 cloves garlic minced
- 28 ounces crushed tomatoes canned
- 4 cups beef broth
- 8 sheets lasagna noodles broken into pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- fresh basil for garnish
Instructions
- Heat your Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through (about 5-7 minutes). Drain excess fat.
- Add the chopped onion to the pot and sauté for about 3-4 minutes until translucent and fragrant. Stir in the minced garlic and cook for another minute, careful not to burn.
- Pour in the crushed tomatoes and beef broth, stirring to combine. Add dried oregano, dried basil, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes.
- Break the lasagna noodles into bite-sized pieces and add to the simmering soup. Cook uncovered for 10-12 minutes until noodles are tender but slightly firm. Stir occasionally.
- Stir in the shredded mozzarella cheese until melted and creamy throughout the soup.
- Ladle the soup into bowls and add dollops of ricotta cheese on top. Garnish with fresh basil leaves and serve.
Notes
- Break lasagna noodles into small pieces to cook evenly and be spoon-friendly.
- Don’t skip ricotta dollops for creamy contrast that elevates the soup.
- Simmer soup longer before adding noodles for richer tomato flavor.
- Reduce broth by simmering uncovered if you prefer thicker soup.
- Add spinach or kale near the end for extra greens and nutrition.