Description
At its core, Lasagna Soup with Ricotta Dollops is a deconstructed version of the baked pasta dish we all know and love. Instead of stacking layers, we allow the ingredients to mingle freely in a rich, tomato-based broth. The “lasagna” element comes from using actual lasagna noodles, broken into bite-sized pieces, which release starch into the liquid, giving the soup a silky, hearty consistency.
Ingredients
For the soup:
- 1 tbsp olive oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 250 g ground beef (or chicken)
- 2 cups tomato sauce
- 1 tbsp tomato paste
- 4 cups broth (chicken or vegetable)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt & pepper to taste
- 1 cup broken lasagna noodles (uncooked)
For the ricotta topping:
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ tsp salt
Instructions
- Cook the base
Heat olive oil in a large pot. Add chopped onion and sauté until soft, then add garlic and cook for 1 minute. - Add meat
Add ground beef and cook until browned, breaking it apart. - Build the soup
Stir in tomato sauce, tomato paste, broth, oregano, basil, salt, and pepper. Bring to a boil. - Add noodles
Add broken lasagna noodles and simmer for 10–12 minutes until tender. - Prepare ricotta mix
In a bowl, mix ricotta, Parmesan, salt, and pepper. - Serve
Ladle soup into bowls and top each serving with a generous dollop of ricotta mixture.
Notes
This Lasagna Soup with Ricotta Dollops is a comforting twist on the classic dish—rich, hearty, and packed with flavor. Perfect for cozy nights, it delivers all the goodness of lasagna in a simple, one-pot meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
Keywords: Deconstructed lasagna soup, creamy lasagna pot, one pot lasagna soup, easy lasagna soup recipe