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Kid-Approved Lasagna Soup with Ricotta Dollops

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This Kid-Approved Lasagna Soup with Ricotta Dollops delivers all the comfort of a baked lasagna without the oven time or the fuss. It’s a weeknight lifesaver that comes together in about 40 minutes, using simple ingredients and one pot.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound ground beef (85/15 or 90/10)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups low-sodium beef broth
  • 1 cup water
  • 8 ounces lasagna noodles, broken into 1-inch pieces
  • 3 cups fresh spinach, roughly chopped
  • 1 cup whole milk ricotta cheese
  • ½ cup shredded mozzarella cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until nicely browned and no longer pink, about 6 to 8 minutes.
  2. Add the diced onion to the pot with the browned beef. Cook for 3 to 4 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic, dried oregano, dried basil, red pepper flakes (if using), and a pinch of salt and pepper. Cook for another minute until fragrant.
  3. Pour in the crushed tomatoes, beef broth, and water. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.
  4. Add the broken lasagna noodles to the simmering soup, stirring to submerge. Cook for 10 to 12 minutes, or until the noodles are tender but still al dente. Stir occasionally to prevent sticking. If the soup seems too thick, add a splash more water or broth.
  5. Stir in the chopped fresh spinach and cook until wilted, about 2 minutes.
  6. Turn off the heat. Stir in the shredded mozzarella cheese until melted and the soup is creamy.
  7. In a small bowl, stir the ricotta cheese with a pinch of salt and a little black pepper.
  8. Ladle the soup into bowls. Top each serving with a generous dollop of the seasoned ricotta. Garnish with fresh parsley if desired. Serve immediately.

Notes

For best texture, use full-fat ricotta. If using frozen spinach, thaw and squeeze out excess water before adding. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.

Nutrition

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

Find it online: https://willarecipes.com/kid-approved-lasagna-soup-with-ricotta-dollops/