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Kid-Approved Lasagna Soup with Easy Creamy Ricotta

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This kid-approved lasagna soup with creamy ricotta dollops turns the classic baked lasagna into a quick, one-pot weeknight meal. It’s hearty, cheesy, and ready in just 35 minutes.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20 recommended)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 3 tablespoons (45 ml) tomato paste
  • 1 can (28 ounces / 794 g) crushed tomatoes
  • 4 cups (950 ml) low-sodium chicken broth
  • 8–10 lasagna noodles, broken into 1–2 inch pieces
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon salt, plus more to taste
  • ¼ cup chopped fresh basil, plus more for garnish
  • 1 cup (240 g) whole milk ricotta cheese
  • Zest of 1 lemon
  • ¼ teaspoon garlic powder
  • ½ cup shredded mozzarella cheese (for topping)
  • ¼ cup grated Parmesan cheese (for topping)
  • Black pepper to taste

Instructions

  1. In a small bowl, combine 1 cup whole milk ricotta cheese, lemon zest, ¼ teaspoon garlic powder, and a pinch of salt. Stir until smooth and set aside.
  2. Heat a large pot over medium-high heat. Add ground beef and cook, breaking it apart, until well browned (6-8 minutes). Transfer to a plate, leaving about 1 tablespoon of fat in the pot.
  3. Reduce heat to medium. Add diced onion and cook until softened (4-5 minutes), scraping up browned bits. Add minced garlic and cook 30 seconds until fragrant.
  4. Add tomato paste and stir constantly for 1-2 minutes until darkened and fragrant.
  5. Pour in crushed tomatoes and chicken broth. Add Italian seasoning, oregano, red pepper flakes (if using), and 1 teaspoon salt. Stir, scraping the bottom of the pot.
  6. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
  7. Add broken lasagna noodles and browned ground beef to the pot. Stir well.
  8. Continue simmering, stirring occasionally, until noodles are tender (10-12 minutes). Stir more frequently toward the end to prevent sticking. If soup becomes too thick, add a splash of hot water or broth.
  9. Stir in chopped fresh basil. Taste and adjust seasoning with salt and black pepper.
  10. Ladle soup into bowls. Top each serving with a dollop of ricotta mixture, shredded mozzarella, grated Parmesan, and fresh basil leaves. Serve immediately.

Notes

For meal prep, keep cooked pasta separate from broth and add when reheating to avoid mushy noodles. If soup is too thick, add a splash of broth or water. For a smoother broth, pulse crushed tomatoes in a blender before adding. Let soup rest 5 minutes before serving.

Nutrition

Keywords: lasagna soup, kid-approved, easy dinner, one-pot, weeknight meal, comfort food, Italian soup

Find it online: https://morselora.com/kid-approved-lasagna-soup-with-easy-creamy-ricotta/