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Lighter Creamy Lasagna Soup with Ricotta Dollops

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This lighter creamy lasagna soup gives you all the cozy, saucy, cheesy satisfaction of lasagna without the heavy feeling afterward. It comes together in about 30 minutes, start to finish, and is perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound lean ground turkey or chicken (93/7)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes (San Marzano preferred)
  • 4 cups low-sodium chicken broth
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • 1/2 cup heavy cream
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon salt (for ricotta)
  • 1/4 teaspoon black pepper (for ricotta)
  • Fresh basil leaves, torn (for garnish)
  • Extra grated Parmesan (for garnish)
  • Red pepper flakes (for garnish, optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the ground turkey to the pot. Break it up and cook until no longer pink, about 5-6 minutes. Season with salt, pepper, oregano, basil, and red pepper flakes (if using). Stir and cook for another minute.
  3. Pour in the crushed tomatoes and chicken broth. Stir well, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to a gentle simmer. Let it simmer for about 10 minutes.
  4. Add the broken lasagna noodles to the simmering soup. Stir to submerge. Cook according to package directions for al dente, usually about 10-12 minutes, stirring occasionally.
  5. Once the noodles are tender, reduce heat to low and stir in the heavy cream. Let it warm through for about 2 minutes. Do not boil after adding cream.
  6. While the soup simmers, mix together the ricotta, Parmesan, parsley, salt, and pepper in a small bowl until well combined and creamy.
  7. Ladle the hot soup into bowls. Top each bowl with a generous dollop (about 2 tablespoons) of the ricotta mixture. Garnish with fresh basil, extra Parmesan, and red pepper flakes if desired.

Notes

Cook noodles just shy of al dente to prevent mushiness. Toast dried spices in the hot pot before adding tomatoes for deeper flavor. Use good quality canned tomatoes (San Marzano preferred). Keep soup at a gentle simmer to avoid scorching. Taste and adjust salt as you go. Do not add ricotta to the whole pot; dollop on each serving for best texture.

Nutrition

Keywords: lasagna soup, creamy lasagna soup, lighter lasagna soup, ricotta dollops, easy weeknight dinner, comfort food, 30 minute meal

Find it online: https://leilameals.com/lighter-creamy-lasagna-soup-with-ricotta-dollops/