Creamy Lasagna Soup With Ricotta

What You’ll Need

• 1 lb grass-fed ground beef

• 1 medium yellow onion, diced

• 4 cloves garlic, minced

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried basil

• 1 tsp dried oregano

• 1 tsp kosher salt

• ½ tsp ground pepper

• 1 can (28 oz) crushed tomatoes

• 4 cups chicken broth

• 1 cup water

• 2 tbsp tomato paste

• 8 lasagna noodles, broken into pieces

• 1 cup frozen spinach

• ½ cup heavy cream

• 1 cup ricotta cheese (for serving)

Let’s Cook

1. Brown the Beef:
In a large pot or Dutch oven over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat if needed.

2. Add Aromatics:
Stir in diced onion and minced garlic. Sauté for 3–4 minutes until softened and fragrant.

3. Season the Base:
Add garlic powder, onion powder, dried basil, oregano, salt, and pepper. Stir to evenly coat the beef and release the flavors.

4. Build the Broth:
Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Stir well and bring to a gentle simmer.

5. Cook the Noodles:
Add the broken lasagna noodles directly into the simmering soup. Cook for 15–20 minutes, stirring occasionally, until the noodles are tender and the broth has thickened slightly.

6. Add the Creamy Finish:
Stir in the frozen spinach and heavy cream. Simmer for an additional 2–3 minutes until heated through and creamy.

7. Serve & Enjoy:
Ladle the soup into bowls and top each with a generous dollop of ricotta cheese. The ricotta melts slightly, adding richness and the perfect lasagna flavor to every spoonful.