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Best Kid-Approved Lasagna Soup with Creamy Ricotta

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This one-pot lasagna soup delivers all the rich, comforting flavor of traditional lasagna in about half the time. With tender pasta, savory meat sauce, and a dreamy ricotta swirl, it’s a kid-approved weeknight dinner that comes together in under 45 minutes.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 28-ounce can crushed tomatoes (preferably San Marzano-style)
  • 4 cups low-sodium chicken broth
  • 8 ounces dried mafalda pasta (or other small pasta like rotini or shells)
  • 3 cups fresh spinach, roughly chopped
  • 1 cup whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese (low-moisture, part-skim)
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh basil, chopped (for garnish)
  • Salt and black pepper to taste

Instructions

  1. Brown the beef: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 6-8 minutes. Use a slotted spoon to transfer the beef to a plate, leaving about 1 tablespoon of fat in the pot.
  2. Sauté the aromatics: Reduce heat to medium. Add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  3. Build the base: Sprinkle in the dried oregano, dried basil, and red pepper flakes (if using). Stir for about 30 seconds to toast the spices.
  4. Add the tomatoes and broth: Pour in the crushed tomatoes and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
  5. Return the beef and simmer: Add the cooked ground beef back to the pot. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes.
  6. Cook the pasta: Stir in the dried mafalda pasta. Simmer for 10-12 minutes, stirring occasionally, until the pasta is tender but still al dente.
  7. Wilt the spinach: Turn off the heat and stir in the chopped fresh spinach until wilted, about 1 minute.
  8. Prepare the ricotta mixture: While the soup simmers, mix the ricotta, shredded mozzarella, and grated Parmesan in a small bowl. Add a pinch of black pepper and stir until combined.
  9. Serve: Ladle the soup into bowls. Top each serving with a generous dollop of the ricotta mixture and a sprinkle of fresh basil if desired.

Notes

Don’t overcook the pasta; it continues to cook in the hot broth after the heat is off. For leftovers, consider cooking the pasta separately and adding it to each bowl to prevent mushiness. Let the ricotta come to room temperature for easier blending. Season in layers for best flavor. If the soup is too thick, add a splash of broth or water; if too thin, simmer a few extra minutes uncovered.

Nutrition

Keywords: lasagna soup, kid-friendly, one-pot meal, weeknight dinner, comfort food, Italian soup, ground beef recipe

Find it online: https://dahliadishes.com/best-kid-approved-lasagna-soup-with-creamy-ricotta/