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Cozy Lasagna Soup with Ricotta Dollops: Easy 30-Min Recipe

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This cozy lasagna soup delivers all the comfort of classic lasagna in a fraction of the time. With a rich, savory broth, tender noodles, and creamy ricotta dollops, it’s a one-pot meal that comes together in under 30 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage (mild or spicy)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) diced tomatoes, undrained
  • 8 ounces dried lasagna noodles, broken into bite-sized pieces
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • 1 tablespoon fresh basil, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup shredded mozzarella cheese (optional, for topping)

Instructions

  1. Brown the sausage: Heat the olive oil in a large pot over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a wooden spoon, until nicely browned and cooked through, about 5-7 minutes. Transfer the sausage to a plate using a slotted spoon, leaving about 1 tablespoon of drippings in the pot.
  2. Sauté the aromatics: Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until soft and translucent, about 4 minutes. Scrape up any browned bits from the bottom. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Build the flavor base: Add the tomato paste to the pot and stir into the onions and garlic. Cook for 2 minutes, stirring constantly, until it darkens slightly. Add the dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Stir to combine.
  4. Deglaze the pot: Pour in the balsamic vinegar and stir, scraping up any remaining browned bits. Let it sizzle for about 30 seconds.
  5. Add the liquids: Pour in the chicken broth, crushed tomatoes, and diced tomatoes (with their juices). Stir until well combined. Bring to a boil over high heat, then reduce heat to medium-low and let simmer for 5 minutes.
  6. Cook the noodles: Add the broken lasagna noodles to the pot. Stir well to submerge them in the broth. Cook according to package directions for al dente, usually about 8-10 minutes, stirring occasionally. Taste a noodle to check for doneness.
  7. Make the ricotta dollops: While the noodles cook, combine the whole milk ricotta, grated Parmesan, chopped parsley, chopped basil, salt, and pepper in a small bowl. Stir until well combined. Set aside at room temperature.
  8. Finish the soup: Once the noodles are cooked, return the browned sausage to the pot. Stir to combine and let heat through for about 1 minute. Taste and adjust seasoning if needed.
  9. Serve: Ladle the hot soup into wide, shallow bowls. Top each serving with a generous dollop of the ricotta mixture. Sprinkle with shredded mozzarella if using, and garnish with extra fresh parsley or basil. Serve immediately.

Notes

The soup will thicken as it sits because the noodles continue to absorb liquid. If making ahead, cook the noodles separately and add them to individual bowls before ladling the broth over top. For freezing, freeze the soup base without noodles; thaw and cook fresh noodles when reheating. The ricotta dollops should always be made fresh.

Nutrition

Keywords: lasagna soup, easy soup recipe, 30-minute meal, Italian soup, comfort food, ricotta dollops, one-pot meal

Find it online: https://ovenmila.com/cozy-lasagna-soup-with-ricotta-dollops-easy-30-min-recipe/