Why You’ll Love Lasagna Soup with Ricotta Topping Recipe
This soup is hearty, comforting, and easy enough for a weeknight dinner. It uses simple ingredients, cooks in one pot, and has the familiar flavors of lasagna in a warm, spoonable form. The ricotta topping adds a creamy finish that makes each bowl feel extra special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 28 oz can crushed tomatoes
- 4 cups beef or vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 lasagna noodles, broken into pieces
For the ricotta topping:
- 1 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 2 tbsp chopped fresh parsley
- 1/4 tsp garlic powder
Directions
Heat olive oil in a large pot over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it apart as it cooks.
Stir in the diced onion and cook until softened. Add the garlic and cook for 1 minute, just until fragrant.
Pour in the crushed tomatoes and broth. Stir in the basil, oregano, salt, and black pepper.
Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
Add the broken lasagna noodles and cook until tender, stirring occasionally so they do not stick together.
In a small bowl, mix the ricotta cheese, parmesan cheese, parsley, and garlic powder.
Ladle the soup into bowls and top each serving with a spoonful of the ricotta mixture.
Servings and timing
Servings: 6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
Use Italian sausage for a richer, more savory flavor, or ground turkey for a lighter version. Add spinach near the end of cooking for extra color and freshness. You can also stir in a pinch of red pepper flakes for gentle heat or use vegetable broth and skip the meat for a meatless version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, store the noodles separately if possible, since they can absorb the broth as they sit.
Reheat on the stovetop over medium-low heat until warmed through, adding extra broth if the soup has thickened. You can also reheat individual portions in the microwave.
Freeze the soup without the noodles and ricotta topping for best results. Add freshly cooked pasta and the topping after reheating.
FAQs
Can I use a different pasta?
Yes, any short pasta works well, but broken lasagna noodles give the soup the most classic lasagna feel.
Can I make this soup ahead of time?
Yes. For best results, cook the soup base ahead and add the noodles when reheating.
Can I use ground turkey instead of beef?
Yes, ground turkey or ground chicken both work well in this recipe.
Is the ricotta topping required?
No, but it adds creaminess and makes the soup taste more like lasagna.
Can I freeze lasagna soup?
Yes, but freeze it without the noodles and ricotta topping for the best texture.
How do I keep the noodles from getting mushy?
Cook them just until tender and avoid over-simmering after they are added.
Can I make this soup vegetarian?
Yes. Skip the meat, use vegetable broth, and add vegetables like mushrooms, zucchini, or spinach.
What should I serve with lasagna soup?
Crusty bread, garlic bread, or a simple green salad all pair well with this soup.
Can I add mozzarella cheese?
Yes. Sprinkle shredded mozzarella over each bowl for an extra cheesy finish.
Why did my soup get too thick?
The noodles may have absorbed some of the broth. Add more broth when reheating to loosen it.
Conclusion
Lasagna Soup with Ricotta Topping is a simple, satisfying way to enjoy the flavors of lasagna without the extra work. It is warm, hearty, creamy, and perfect for family dinners, chilly evenings, or any night when you want comfort food in one easy pot.
