This delicious lasagna soup with ricotta cheese combines all the classic flavors of a traditional lasagna in an easy, one-pot meal. Perfectly seasoned sausage, savory broth, tender pasta, and a creamy ricotta topping make this soup an instant favorite the entire family will enjoy. Serve it with homemade sourdough cornbread to complete this meal!
This Lasagna Soup with Ricotta Cheese is packed with flavor and versatility. Customize it to fit your preferences, and enjoy the comforting flavors of lasagna with half the effort! If you love lasagna as much as we do, make sure to give my lasagna with bechamel sauce a try! Pair it with cheesy sourdough pull-apart bread!
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Ingredients for lasagna soup with ricotta cheese
For the Soup Base:
- 1 lb ground Italian sausage (for a mild, savory flavor)
- 1 lb ground beef or (ground turkey)
- 1 large yellow onion, diced finely
- 3 cloves garlic, minced (or adjust based on preference)
- 7 cups chicken broth, beef broth, or vegetable broth
- 1 can (28 oz) crushed tomatoes (adds depth and richness)
- 2 cups marinara sauce, homemade or store-bought (or you can use 2 tbl of tomato paste with 2 cups water)
- 8-10 lasagna noodles broken into pieces
- 1/2 cup half and half
- 1 tsp Italian seasoning (or make your own with a mix of basil, oregano, and thyme)
- Salt and black pepper, to taste
- 1 tsp crushed pepper flakes (optional)
- Fresh basil or parsley, chopped, for garnish (optional)
- 1 tbl oil
For the Ricotta Cheese Topping:
- 1 cup ricotta cheese (for creaminess)
- 1 cup shredded mozzarella cheese (for that classic lasagna stretch)
- 1/2 cup grated Parmesan cheese (for a nutty, salty finish)
- Salt and black pepper to taste
- 2 tbl freshly chopped basil
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Step-by-Step Instructions
Cook the Sausage:
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add one tablespoon of oil, then add the ground meat. Sauté, breaking it up with a meat chopper, until browned and fully cooked, about 5 to 7 minutes. Drain excess fat to avoid a greasy soup.
Add Aromatics:
Add the diced onion and sauté for about 3-4 minutes until translucent and fragrant. Then, toss in the minced garlic and cook for another minute, stirring constantly to prevent burning.
Create the Broth Base:
Pour in the chicken broth, crushed tomatoes, and marinara sauce. Stir to combine, scraping up any browned bits at the bottom of the pot for extra flavor. Add the Italian seasoning and season with salt and pepper to taste.
Cook the Noodles:
Bring the soup to a gentle boil, then reduce heat to a simmer. Add the broken lasagna noodles and stir well to prevent them from sticking. Cook the noodles until they are al dente, approximately 10-12 minutes, stirring occasionally.
Prepare the Ricotta Topping:
While the soup is simmering, make the ricotta topping. In a small mixing bowl, combine ricotta, mozzarella, and Parmesan cheese. Season with a pinch of salt and black pepper, and stir until smooth and creamy.
Serve the Soup:
Once the noodles are tender, ladle the soup into bowls. Add a heaping spoonful of the ricotta mixture on top of each serving, allowing it to melt slightly into the hot soup. Garnish with fresh basil or parsley if desired for a pop of color and freshness.
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Optional Toppings:
For extra flavor, sprinkle additional shredded mozzarella, Parmesan, or a drizzle of olive oil on top. You could even add a dash of red pepper flakes for a spicy kick.
Storage and Freezing Instructions
Refrigeration: Allow the soup to cool to room temperature before transferring it to airtight containers. Leftover soup can be refrigerated for up to 3-4 days.
Freezing: To freeze, it’s best to omit the noodles, as they can become mushy when reheated. Instead, freeze just the soup base in airtight containers or freezer-safe bags. It will keep in the freezer for up to 3 months. When ready to serve, reheat the soup, add fresh broken lasagna noodles, and cook until tender.
Reheating: Warm the soup over medium heat on the stovetop until hot, stirring occasionally. For a creamier texture, add a splash of broth or marinara sauce to adjust consistency.
Make-Ahead Tips
Prepare the Soup Base: Cook the soup until it reaches the point of adding noodles, then cool, store, and refrigerate or freeze as needed.
Make Ricotta Mixture in Advance: The ricotta topping can be made up to 2 days in advance. Keep it in a covered container in the fridge until you’re ready to serve.
Day of Serving: When you’re ready to serve, heat the soup base and add fresh noodles. Prepare the bowls with the hot soup and top with the pre-made ricotta mixture.
Variations and Substitutions
- Vegetarian Option: Swap the Italian sausage with plant-based sausage, lentils, or sautéed mushrooms for a vegetarian-friendly version. Use vegetable broth instead of chicken broth.
- Spicy Lasagna Soup: Add a pinch of red pepper flakes to the soup base, or use hot Italian sausage for a bit of heat.
- Dairy-Free Version: For a dairy-free variation, skip the ricotta topping or replace it with a plant-based ricotta alternative. Nutritional yeast can be used in place of Parmesan for a cheesy flavor.
- Extra Veggies: Add diced zucchini, bell peppers, mushrooms, or spinach to increase the veggie content. Sauté the vegetables with the onions before adding the broth and tomatoes.
- Low-Carb Version: Use a low-carb pasta or zucchini noodles instead of traditional lasagna noodles to reduce carbs.
More soup recipes you will enjoy!
Lasagna Soup with Ricotta Cheese
Equipment
- heavy-bottomed
- meat chopper
- knife and a cutting board
- measuring cup
Ingredients
For the Soup Base:
- 1 lbs ground Italian sausage
- 1 lbs 1 lb ground beef
- 1 yellow onion, diced finely
- 3 cloves garlic, minced
- 7 cups chicken broth, beef broth, or vegetable broth
- 28 oz crushed tomatoes
- 2 cups marinara sauce
- 8-10 lasagna noodles- broken into pieces
- 1 tsp Italian seasoning
- salt & pepper to taste
- 1 tsp crushed pepper flakes (optional)
- 1 tbl oil
- Fresh basil or parsley, chopped, for garnish
For the Ricotta Cheese Topping:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tbl chopped fresh basil
Instructions
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add one tablespoon of oil, then add the ground meat. Sauté, breaking it up with a meat chopper, until browned and fully cooked, about 5 to 7 minutes. Drain excess fat to avoid a greasy soup.
- Add the diced onion and sauté for about 3-4 minutes until translucent and fragrant. Then, toss in the minced garlic and cook for another minute, stirring constantly to prevent burning.
- Pour in the chicken broth, crushed tomatoes, and marinara sauce. Stir to combine, scraping up any browned bits at the bottom of the pot for extra flavor. Add the Italian seasoning and season with salt and pepper to taste.
- Bring the soup to a gentle boil, then reduce heat to a simmer. Add the broken lasagna noodles and stir well to prevent them from sticking. Cook the noodles until they are al dente, approximately 10-12 minutes, stirring occasionally.
- While the soup is simmering, make the ricotta topping. In a small mixing bowl, combine ricotta, mozzarella, and Parmesan cheese. Season with a pinch of salt and black pepper, and stir until smooth and creamy.
- Once the noodles are tender, ladle the soup into bowls. Add a heaping spoonful of the ricotta mixture on top of each serving, allowing it to melt slightly into the hot soup. Garnish with fresh basil or parsley if desired for a pop of color and freshness. Enjoy!
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