Description
A quick and comforting weeknight meal that captures the flavors of classic lasagna in a soup form. This recipe features rich tomato sauce, tender noodles, and dollops of creamy ricotta and mozzarella, ready in just 30 minutes.
Ingredients
- 1 lb (450g) 80/20 ground beef
- 6 cloves garlic, minced
- 28 oz (800g) can crushed tomatoes (San Marzano preferred)
- 2 cups (480ml) beef broth or water
- 15 oz (425g) full-fat ricotta cheese
- 1/2 cup (120ml) heavy cream
- 1.5 cups (170g) shredded low-moisture mozzarella cheese
- 8 lasagna noodles (broken into 2-inch pieces)
- 1 tbsp Italian seasoning
- 1/4 cup fresh basil, chopped
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1/2 tsp sugar (optional, to balance acidity)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and break into small crumbles. Cook for 6-7 minutes until browned. Drain excess grease, leaving about 1 tablespoon.
- Reduce heat to medium. Add minced garlic and Italian seasoning. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
- Pour in crushed tomatoes and beef broth. Scrape the bottom of the pot to release browned bits (fond). Add a pinch of salt and pepper. Simmer gently for 5 minutes to meld flavors.
- Add broken lasagna noodles to the simmering sauce. Stir to submerge. Cover and cook for 8-10 minutes until noodles are tender but still have a slight bite (al dente).
- Reduce heat to low. Stir in heavy cream and warm through for 2 minutes. Do not boil. Taste and adjust seasoning if needed.
- Drop spoonfuls of ricotta cheese into the hot soup. Do not stir yet; let them sit on top to warm through via residual heat.
- Sprinkle half of the mozzarella cheese on top. Cover the pot and let sit off the heat for 1 minute to melt the cheese.
- Stir gently to combine. Divide into bowls, top with remaining mozzarella and fresh chopped basil. Serve immediately.
Notes
[‘Do not stir the ricotta into the pot; dollop it in to create creamy pockets.’, ‘If meal prepping, cook noodles separately and store apart from the soup to prevent mushiness.’, ‘For a gluten-free version, use gluten-free lasagna noodles, but watch cooking time closely as they can get mushy fast.’, ‘Add a pinch of sugar if the tomatoes taste too acidic.’, ‘Save a Parmesan rind to simmer in the sauce for extra umami depth, removing it before serving.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 850
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Keywords: lasagna soup, creamy ricotta soup, quick dinner, weeknight meals, comfort food, Italian soup, ground beef soup, 30 minute meals