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Cozy Lasagna Soup with Ricotta

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A quick and comforting one-pot soup that captures the flavor of classic lasagna without the baking time. Features savory ground beef and marinara broth with tender broken noodles and creamy, cool ricotta dollops.

Ingredients

Scale
  • 1 pound ground beef (80/20 fat ratio preferred)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24–28 oz jar marinara sauce
  • 2 cups beef broth
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 6–8 lasagna noodles, broken into pieces
  • Water for boiling noodles
  • 1 cup whole milk ricotta cheese
  • 1 large egg yolk
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon fresh basil, chopped
  • Pinch of salt for ricotta
  • Olive oil for sautéing

Instructions

  1. Bring a large pot of salted water to a boil. Add broken lasagna noodles and cook until al dente (5-7 minutes). Drain and toss with a tiny bit of olive oil to prevent sticking. Set aside.
  2. In a large stockpot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add diced onion and a pinch of salt; cook until translucent and soft (3 minutes).
  3. Add minced garlic to the onions and cook for 30 seconds until fragrant. Be careful not to burn the garlic.
  4. Add ground beef to the pot. Break it up with a wooden spoon and cook until browned and no pink remains (5-7 minutes). Drain excess grease if necessary, leaving about a tablespoon.
  5. Stir in marinara sauce, beef broth, Italian seasoning, and red pepper flakes. Mix well, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  6. Add the cooked noodles to the soup. Simmer on low heat for 5 minutes to allow noodles to absorb flavors and thicken the soup. Taste and adjust salt and pepper.
  7. While the soup simmers, mix ricotta cheese, egg yolk, Parmesan cheese, chopped basil, and a pinch of salt in a small bowl until smooth and creamy.
  8. Ladle the hot soup into bowls. Drop 2-3 dollops of the ricotta mixture on top of each serving. Garnish with fresh basil if desired and serve immediately.

Notes

[‘Cook noodles separately to prevent the soup from becoming starchy and gloppy.’, ‘Use whole milk, small-curd ricotta for the best creamy texture.’, ‘If ricotta is too wet, strain it through cheesecloth for 10 minutes before mixing.’, ‘Do not freeze the soup with the ricotta dollops; add fresh ricotta upon reheating.’, ‘Soup thickens as it sits; add water or broth when reheating leftovers.’]

Nutrition

Keywords: lasagna soup, ricotta soup, comfort food, quick dinner, ground beef soup, one pot meal, cozy soup

Find it online: https://lindabake.com/cozy-lasagna-soup-with-ricotta-best-comfort-food/