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Cozy Lasagna Soup with Creamy Ricotta Dollop

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A hearty and comforting lasagna soup made in one pot with ground beef, marinara, pasta, and a creamy ricotta dollop. It’s faster and easier than traditional lasagna but just as delicious.

Ingredients

Scale
  • 1 lb (450g) ground beef (85/15)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 24 oz (680g) jar marinara sauce
  • 4 cups (960ml) low-sodium beef broth
  • 14.5 oz (410g) can diced tomatoes (fire-roasted preferred)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8 oz (225g) mafalda pasta (or broken lasagna sheets, fusilli, shells)
  • 1 cup (240g) whole milk ricotta cheese
  • 2 tablespoons fresh parsley, chopped
  • Fresh basil for garnish (optional)

Instructions

  1. Brown the beef: Place a large Dutch oven over medium-high heat and add the ground beef. Break it up with a wooden spoon and cook until browned, about 5-6 minutes. Season with a pinch of salt and pepper. Use a slotted spoon to transfer the beef to a plate, leaving about 1 tablespoon of drippings in the pot.
  2. Sauté the aromatics: Reduce heat to medium. Add the diced onion and cook until soft and translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic burn.
  3. Build the broth: Pour in the marinara sauce, beef broth, and diced tomatoes (with their juices). Stir, scraping up any browned bits from the bottom. Add dried oregano, dried basil, and red pepper flakes (if using). Stir to combine.
  4. Simmer the soup: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes.
  5. Cook the pasta: Stir in the mafalda pasta and return the browned beef to the pot. Increase heat to medium and cook, uncovered, until pasta is tender but still al dente, about 8-10 minutes. Stir occasionally. If soup gets too thick, add a splash of water or extra broth.
  6. Prepare the ricotta dollop: In a small bowl, combine the ricotta cheese with a pinch of salt and a few cracks of black pepper. Stir gently.
  7. Serve: Ladle the hot soup into bowls. Add a generous dollop of seasoned ricotta in the center. Sprinkle with fresh parsley and basil. Serve immediately with crusty bread or a side salad.

Notes

Do not overcook the pasta; cook until just al dente as it will continue to soften in the hot soup. For leftovers, cook pasta separately and add to individual bowls to prevent it from absorbing all the broth. Let ricotta come to room temperature before serving to avoid seizing in the hot soup. Taste and adjust seasoning before adding ricotta. Use a heavy pot to prevent scorching.

Nutrition

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

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