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Lasagna Soup with Lemon Ricotta

Juicy mini meatballs, tender lasagna noodles, rich tomato broth, melty mozzarella, and a big spoonful of lemony ricotta that melts right into every bite. Basically, lasagna meets Italian wedding soup, and I'm not sure I'll ever make regular lasagna soup again

Total time
40–50 mindepending if using store bought meatballs
Serves
4
Published
Recipe by
Saba
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Mini Meatball Lasagna Soup with Lemon Ricotta

The recipeDine in Colors

Lasagna Soup with Lemon Ricotta

Prep
10–20 mindepending if using store bought meatballs
Cook
30 min
Total
40–50 mindepending if using store bought meatballs
Serves
4

Ingredients

Lasagna Soup

  • 1 lb Mini meatballs (homemade or store-bought)
  • 2 tbsp Olive oil
  • 1 Small yellow onion, diced
  • 3 Garlic cloves, crushed or minced
  • 2 tbsp Tomato paste
  • 1 can (28 oz) Crushed tomatoes
  • 5 cups Chicken or beef broth, plus more as needed
  • 1 tsp Dried oregano
  • ½ tsp Red pepper flakes
  • 10 Dried lasagna sheets, broken into pieces
  • ¼ cup Freshly grated Parmesan
  • Fresh basil
  • Salt
  • Black pepper

Lemon Ricotta

  • ¾ cup Whole milk ricotta
  • ¼ cup Grated Parmesan
  • 1 tsp Lemon zest
  • 1 pinch of Salt
  • ½ cup Shredded mozzarella

Instructions

Lasagna Soup

  1. Step 1Heat olive oil in a Dutch oven over medium-high heat. Sear raw mini meatballs for 4 to 5 minutes, turning until browned. Remove and set aside. (Skip if using fully cooked meatballs.)
  2. Step 2In the same pot, cook onion for 3 minutes. Add garlic, tomato paste, oregano, and red pepper flakes. Stir for 1 to 2 minutes until fragrant
  3. Step 3Pour in crushed tomatoes and broth, scraping up all those flavorful bits. Season with salt and pepper. Return meatballs to the pot and simmer covered for 10 minutes. Add broken lasagna noodles and cook uncovered for 10 to 12 minutes, stirring occasionally. Add more broth as needed. Stir in Parmesan and fresh basil

Lemon Ricotta

  1. Step 4Mix ricotta, Mozzarella, Parmesan, lemon zest, and salt until fluffy and creamy

Assemble

  1. Step 5Ladle the soup into bowls, a generous dollop of whipped ricotta, fresh basil, and extra Parmesan and mozzarella

Notes

Homemade Mini Meatballs: 1 lb ground beef (85/15) ⅓ cup Freshly grated Parmesan ⅓ cup Italian breadcrumbs or panko 1 Large egg 1 tsp Garlic powder 1 tsp Onion powder 2 tbsp Fresh parsley, finely chopped ¾ tsp Kosher salt ½ tsp Freshly cracked black pepper ½ tsp Italian seasoning Instructions: In a large bowl, combine all ingredients and mix until combined. Roll into small, bite-sized meatballs

https://www.dineincolors.com/recipes/lasagna-soup-with-lemon-ricotta

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