If you’re searching for the ultimate cozy, comforting, and incredibly flavorful meal, look no further than Lasagna Soup with Ricotta. This recipe transforms all the beloved elements of classic lasagna into a convenient, slurpable soup, elevated with a luscious dollop of creamy ricotta on top. It’s the perfect dish for a chilly evening, a quick weeknight dinner, or anytime you crave the rich taste of lasagna without all the layering fuss. Get ready for a hearty, satisfying, and utterly delicious experience!
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Key Ingredients for Lasagna Soup with Ricotta
To create this delightful Lasagna Soup with Ricotta, you’ll need a combination of fresh, flavorful ingredients. Each component plays a crucial role in building the robust taste that mimics traditional lasagna in a bowl.
- 1 tbsp olive oil: For sautéing the aromatics.
- 1 lb ground beef (or Italian sausage): Provides a rich, savory base. If using sausage, opt for mild or hot, depending on your preference.
- 1 large yellow onion, chopped: Adds a sweet and pungent depth of flavor.
- 3 cloves garlic, minced: Essential for that classic Italian aroma and taste.
- 1 (28 oz) can crushed tomatoes: Forms the backbone of the tomato sauce, offering a smooth, rich consistency.
- 1 (15 oz) can tomato sauce: Further enriches the tomato flavor and smooths out the soup base.
- 1 (6 oz) can tomato paste: Concentrates the tomato flavor, adding body and depth.
- 4 cups beef broth (or chicken broth): The liquid base for the soup, adding savory notes.
- 1 tsp dried basil: A classic Italian herb that complements the tomato and meat.
- 1 tsp dried oregano: Another essential Italian herb for authentic flavor.
- ½ tsp red pepper flakes (optional): For a subtle kick of heat, adjust to your liking.
- 1 bay leaf: Adds a nuanced, aromatic depth to the broth.
- 8-10 lasagna noodles, broken into 1-2 inch pieces: The “pasta” component of the soup, offering that familiar lasagna texture.
- ½ cup heavy cream: Adds a touch of richness and creaminess to the soup.
- Salt and black pepper to taste: To season the soup perfectly.
For the Ricotta Topping:
- 1 cup whole milk ricotta cheese: The star of the dollop topping, offering creamy texture and mild flavor.
- ¼ cup grated Parmesan cheese: Adds a salty, nutty bite to the topping.
- 2 tbsp fresh parsley, chopped: For a fresh, herbaceous garnish.
- ¼ tsp garlic powder: Enhances the savory notes of the ricotta.
- Pinch of salt and black pepper: To season the ricotta mixture.
How to Make Lasagna Soup with Ricotta
This soup is incredibly easy to prepare, delicious, and deeply satisfying, offering all the robust flavors of classic lasagna in a warm, comforting bowl. You’ll love its rich, meat-infused tomato broth, tender lasagna noodles, and especially the creamy dollop of seasoned ricotta topping, which melts beautifully into the soup. With a preparation time of just 15 minutes and a cook time of about 25-30 minutes, you can have this amazing meal on the table in under an hour!
Step-by-Step Instructions:
- Prepare the Meat and Aromatics: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef (or Italian sausage) and cook, breaking it up with a spoon, until it’s browned and no longer pink. Drain any excess grease. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Build the Broth Base: Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir well to combine everything with the meat and onion mixture.
- Add Liquids and Seasonings: Pour in the beef broth. Add the dried basil, dried oregano, red pepper flakes (if using), and bay leaf. Stir everything together. Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to meld.
- Cook the Lasagna Noodles: Increase the heat to medium-high and bring the soup to a rolling boil. Add the broken lasagna noodles to the soup, stirring frequently to prevent them from sticking together. Cook for 8-10 minutes, or until the noodles are al dente.
- Finish the Soup: Remove the bay leaf. Stir in the heavy cream and cook for another 2-3 minutes until the soup is hot and slightly thickened. Taste and adjust seasoning with salt and black pepper as needed.
- Prepare the Ricotta Topping: While the soup is simmering, combine the ricotta cheese, grated Parmesan cheese, chopped fresh parsley, garlic powder, a pinch of salt, and a pinch of black pepper in a small bowl. Stir until well combined.
- Serve: Ladle the hot lasagna soup into bowls. Top each serving with a generous dollop of the seasoned ricotta mixture. Garnish with extra fresh parsley and Parmesan cheese, if desired. Serve immediately.
Why You’ll Love This Lasagna Soup with Ricotta
You’ll adore this Lasagna Soup with Ricotta for so many reasons, but the main highlight is undoubtedly how it captures all the rich, savory, and comforting flavors of a traditional lasagna, but in a fraction of the time and effort. This soup isn’t just delicious; it’s also incredibly cost-effective, allowing you to create a hearty, satisfying meal for the whole family using pantry staples and affordable ground meat, saving you a trip to your favorite Italian restaurant. What truly makes this dish special are the flavorful toppings: the creamy, herb-infused ricotta dollop that melts into the warm soup, along with a sprinkle of fresh Parmesan and parsley, creating an irresistible burst of flavor and texture in every spoonful.
If you enjoy simplified Italian-inspired meals, then this Lasagna Soup with Ricotta is a must-try. Like our popular “One-Pan Lemon Herb Chicken,” it delivers maximum flavor with minimal fuss, making it perfect for busy weeknights. Don’t wait—gather your ingredients and experience the joy of this comforting bowl of deliciousness tonight. You won’t regret it!
What to Serve Lasagna Soup with Ricotta With
This hearty soup is a meal in itself, but it pairs wonderfully with a few simple sides:
- Crusty Garlic Bread: Perfect for soaking up every last bit of that delicious broth.
- Side Salad with Vinaigrette: A fresh, crisp green salad provides a nice contrast to the richness of the soup.
- Focaccia Bread: Another excellent choice for dipping, especially rosemary focaccia.
- Roasted Asparagus or Broccoli: Adds a healthy green vegetable to the meal.
- A Glass of Red Wine: A medium-bodied Sangiovese or Chianti would complement the flavors beautifully.
Top Tips for Perfecting Lasagna Soup with Ricotta
- Don’t Overcook the Noodles: Keep a close eye on the lasagna noodles. They can quickly go from al dente to mushy. Cook them just until tender but still with a slight bite. Remember they’ll continue to soften slightly in the hot soup.
- Flavor Boost with Sausage: While ground beef is classic, consider using spicy Italian sausage for an extra layer of flavor and a gentle kick. You can also do a 50/50 mix of ground beef and sausage.
- Fresh Herbs Make a Difference: While dried herbs are convenient, a sprinkle of fresh basil or oregano at the end can elevate the aroma and taste significantly.
- Adjust Consistency: If you prefer a thicker soup, you can reduce the amount of broth slightly. For a thinner soup, add a splash more broth or water until desired consistency is reached.
- Taste and Adjust Seasoning: Always taste your soup before serving and adjust salt and pepper. Tomatoes can be acidic, so you might need a bit more salt than you think. A pinch of sugar can also help balance the acidity of the tomatoes if needed.
- Ricotta Dollop Matters: Don’t skip the seasoned ricotta! It’s what truly transforms this from a good soup to an amazing “lasagna” soup, providing a creamy, contrasting texture and flavor similar to the béchamel or ricotta layers in traditional lasagna.
Storing and Reheating Tips
Storing: Leftover Lasagna Soup with Ricotta can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s best to store the soup and the ricotta topping separately, if possible, to maintain the best texture. If stored together, the ricotta might melt into the soup and change its consistency slightly, though it will still be delicious.
Reheating:
- Stovetop: Gently reheat the soup over medium-low heat in a pot, stirring occasionally, until warmed through. You may need to add a splash of broth or water if the soup has thickened too much overnight.
- Microwave: For individual portions, microwave in a microwave-safe bowl, stirring every minute, until hot.
- Re-top: If you stored the ricotta separately, add a fresh dollop to each bowl after reheating for the best presentation and creamy texture. If not, the ricotta will have melted into the soup, making it creamier overall.
- Freezing: Lasagna Soup with Ricotta freezes well, without the noodles added. If you plan to freeze, cook the soup base (meat, tomatoes, broth, seasonings) and let it cool completely. Transfer to freezer-safe containers or bags and freeze for up to 2-3 months. When ready to serve, thaw overnight in the refrigerator, then reheat on the stovetop. Bring to a simmer, then add fresh, uncooked noodles and cook until al dente before serving. Adding cooked noodles directly to the freezer can result in mushy noodles upon reheating.
Final Thoughts
This Lasagna Soup with Ricotta truly brings the essence of a beloved Italian classic into a convenient, comforting, and utterly delicious bowl of soup. It’s the perfect harmony of rich tomato and meat sauce, tender pasta, and the creamy, savory indulgence of seasoned ricotta. Whether you’re looking for a quick weeknight dinner, a soul-warming meal on a cold day, or simply a fun twist on a traditional favorite, this recipe delivers on all fronts. So ditch the heavy lifting of layering and embrace the simplicity and incredible flavor of this amazing soup. Enjoy every spoonful!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Lasagna Soup with Ricotta Faqs
- Can I make this soup vegetarian?
Yes, absolutely! Omit the ground beef and use a plant-based ground crumble or finely chopped mushrooms for a savory base. Use vegetable broth instead of beef broth. - What kind of noodles are best?
While broken lasagna noodles are traditional for this soup, you can use other pasta shapes like rotini, penne, or even small pasta shells. Adjust cooking times according to package directions. - Can I make this soup ahead of time?
Yes, the soup base (without the noodles) can be made a day or two in advance and stored in the refrigerator. Reheat, then add the noodles and cook just before serving. This prevents the noodles from becoming too soft. - Is it spicy?
The recipe includes red pepper flakes as an optional ingredient. You can adjust the amount to your preference. For no spice, omit them entirely. - Can I use low-fat ricotta?
While whole milk ricotta provides the best creamy texture and flavor for the topping, you can use part-skim ricotta if you prefer. The texture might be slightly less rich. - How do I prevent the noodles from sticking together?
Stir the noodles frequently, especially during the first few minutes of cooking, and ensure your soup is at a rolling boil when you add them.
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ingredients: "<ul><li>1 tbsp olive oil</li><li>1 lb ground beef (or Italian sausage)</li><li>1 large yellow onion, chopped</li><li>3 cloves garlic, minced</li><li>1 (28 oz) can crushed tomatoes</li><li>1 (15 oz) can tomato sauce</li><li>1 (6 oz) can tomato paste</li><li>4 cups beef broth (or chicken broth)</li><li>1 tsp dried basil</li><li>1 tsp dried oregano</li><li>½ tsp red pepper flakes (optional)</li><li>1 bay leaf</li><li>8-10 lasagna noodles, broken into 1-2 inch pieces</li><li>½ cup heavy cream</li><li>Salt and black pepper to taste</li><li>**For the Ricotta Topping:**</li><li>1 cup whole milk ricotta cheese</li><li>¼ cup grated Parmesan cheese</li><li>2 tbsp fresh parsley, chopped</li><li>¼ tsp garlic powder</li><li>Pinch of salt and black pepper</li></ul>",
instructions: "<ol><li>**Prepare the Meat and Aromatics:** Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef (or Italian sausage) and cook, breaking it up with a spoon, until it's browned and no longer pink. Drain any excess grease. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.</li><li>**Build the Broth Base:** Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir well to combine everything with the meat and onion mixture.</li><li>**Add Liquids and Seasonings:** Pour in the beef broth. Add the dried basil, dried oregano, red pepper flakes (if using), and bay leaf. Stir everything together. Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to meld.</li><li>**Cook the Lasagna Noodles:** Increase the heat to medium-high and bring the soup to a rolling boil. Add the broken lasagna noodles to the soup, stirring frequently to prevent them from sticking together. Cook for 8-10 minutes, or until the noodles are al dente.</li><li>**Finish the Soup:** Remove the bay leaf. Stir in the heavy cream and cook for another 2-3 minutes until the soup is hot and slightly thickened. Taste and adjust seasoning with salt and black pepper as needed.</li><li>**Prepare the Ricotta Topping:** While the soup is simmering, combine the ricotta cheese, grated Parmesan cheese, chopped fresh parsley, garlic powder, a pinch of salt, and a pinch of black pepper in a small bowl. Stir until well combined.</li><li>**Serve:** Ladle the hot lasagna soup into bowls. Top each serving with a generous dollop of the seasoned ricotta mixture. Garnish with extra fresh parsley and Parmesan cheese, if desired. Serve immediately.</li></ol>",
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