Description
A comforting, one-pot soup that captures the flavors of lasagna without the hassle. It features a rich tomato and cream base with tender pasta and distinct, tangy ricotta cheese dollops.
Ingredients
Scale
- 1 lb ground beef
- 1 lb Italian sausage (mild or hot)
- 2 cans (28 oz total) crushed tomatoes
- 1 cup heavy cream
- 15 oz whole milk ricotta
- 1 egg yolk
- 1/4 cup grated parmesan cheese
- 8 oz lasagna noodles, broken into 2-inch pieces
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
- Olive oil for cooking
- Chicken broth or water (as needed for consistency)
Instructions
- Heat a large Dutch oven or stockpot over medium-high heat with a splash of olive oil. Add ground beef and Italian sausage, breaking it up with a wooden spoon. Brown for 8-10 minutes, then drain excess grease, leaving about 1 tablespoon.
- Reduce heat to medium. Add chopped onion and cook for 3-4 minutes until soft. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Pour in crushed tomatoes, dried oregano, dried basil, salt, and pepper. Stir well, scraping up browned bits from the bottom. Bring to a boil, then reduce to a low simmer and cook uncovered for 15 minutes.
- Add broken lasagna noodles to the simmering sauce. Add enough water or chicken broth to cover noodles by an inch. Bring back to a boil, then simmer for 8-10 minutes until pasta is al dente. Add more liquid if the soup becomes too thick.
- While pasta cooks, whisk ricotta, egg yolk, 1/4 cup parmesan, and a pinch of salt in a small bowl until smooth.
- Turn off the heat and stir in heavy cream. Taste and adjust seasoning.
- Using a small spoon, drop mounds of the ricotta mixture into the hot soup. Do not stir immediately; let them float and melt slightly into the broth.
- Serve immediately with fresh basil and crusty bread.
Notes
Do not overcook the pasta as it will continue to cook in the hot sauce. The egg yolk in the ricotta mixture is essential to prevent the dollops from dissolving. This soup thickens as it sits; add broth when reheating. Ricotta dollops do not freeze well; freeze the soup base separately and add fresh dollops upon reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups with dollop
- Calories: 450
- Sugar: 8
- Sodium: 850
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
Keywords: lasagna soup, creamy soup, ricotta dollops, one pot meal, comfort food, Italian soup, quick dinner