Lasagna Soup with Whipped Ricotta

Lasagna in a bowl, with a big spoonful of whipped ricotta on top. This lasagna soup has ground beef, Italian sausage, broken pasta sheets, and a tomato broth with garlic and oregano. All those familiar lasagna flavors, ready to scoop up with a spoon.

The topping gets its creamy texture from ricotta, mozzarella, and Parmesan whipped together in a food processor. Spoon it onto the hot soup and get a little of everything in each bite.

Recipe by Stuart O’Keeffe.

Serves 4–6

Ingredients

For the lasagna soup

• 1 onion, diced
• 2–3 garlic cloves, chopped
• Olive oil
• ½ lb ground beef
• ½ lb Italian sausage, casings removed
• 2 tbsp dried oregano
• Salt and pepper
• 2 tbsp tomato paste
• 1 (28 oz) can whole peeled tomatoes
• 4 cups chicken stock
• Pinch of chili flakes (optional)
• 7 lasagna sheets, broken up

For the whipped ricotta

• 1 cup ricotta
• 1 cup shredded mozzarella
• ¼ cup grated Parmesan
• Salt and pepper

Method

1. Sauté the onion and garlic in olive oil until soft.
2. Add the ground beef and Italian sausage. Brown for 6–8 minutes, breaking up the meat as it cooks.
3. Stir in the oregano, salt, pepper, and tomato paste. Cook for 1–2 minutes.
4. Crush the whole tomatoes by hand into the pot. Add the chicken stock and chili flakes, if using. Simmer for 10 minutes.
5. Stir in the broken lasagna sheets and simmer for 7–8 minutes, until tender.
6. Combine the ricotta, mozzarella, Parmesan, salt, and pepper in a food processor. Whip until smooth.
7. Ladle the soup into bowls and serve with a quenelle of the whipped ricotta mixture on top.