Oh my gosh, you guys – I have to tell you about my latest kitchen obsession! Lasagna soup with ricotta is like getting a warm hug from your favorite Italian grandmother, but without spending hours layering noodles. On those nights when I’m craving comfort food but don’t want to fuss, this soup is my absolute go-to. The magic happens when the broken lasagna noodles cook right in the rich tomato broth, and that creamy ricotta topping? Pure heaven! Trust me, once you try this lazy girl’s lasagna, you’ll wonder how you ever settled for plain old spaghetti.
Why You’ll Love This Lasagna Soup with Ricotta
Let me count the ways this soup will steal your heart! First off – it’s ready in 30 minutes flat. No waiting hours for layers to bake like traditional lasagna. The flavor? Deep, rich tomato goodness with that perfect garlic and herb punch. And that ricotta topping? It’s like velvet clouds floating on your soup.
Here’s what makes it extra special:
- Comfort in a bowl: All the cozy vibes of lasagna without the work
- Crazy customizable: Throw in extra veggies or swap meats
- Kid-approved: My picky eaters gobble it up every time
- Leftover magic: Tastes even better the next day
Seriously – it’s like your favorite lasagna went to soup school and graduated with honors!
Ingredients for Lasagna Soup with Ricotta
Okay, let’s talk ingredients! Half the magic of this lasagna soup is using the right stuff – trust me, I’ve learned the hard way. First up, 1 lb ground beef (the good 80/20 kind gives the best flavor). You’ll want 1 onion, diced small – none of those giant chunks floating around! And 3 cloves garlic, minced – yes, fresh is worth it here.
For the liquid goodness:
- 1 (28 oz) can crushed tomatoes – San Marzano if you’re feeling fancy
- 4 cups chicken broth – homemade if you’ve got it, but boxed works great too
The flavor makers:
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt (but taste as you go!)
- 1/4 tsp black pepper
Noodle time:
- 8 lasagna noodles, broken into bite-size pieces (about 1-inch)
Cheese heaven:
- 1 cup ricotta cheese – whole milk ricotta for extra creaminess
- 1/2 cup grated Parmesan – the good stuff from the wedge, please!
- 1 cup shredded mozzarella
- Fresh basil for garnish (optional but oh-so-pretty)
See? Nothing too crazy – just good, honest ingredients that’ll make your kitchen smell like an Italian trattoria!
How to Make Lasagna Soup with Ricotta
Alright, let’s get cooking! This lasagna soup comes together faster than you can say “mangia,” but there are a few key steps that’ll make all the difference. I’ll walk you through each one like I’m right there in the kitchen with you – apron on, wooden spoon in hand!
Browning the Meat
First things first – grab your favorite big pot (I use my Dutch oven) and crank the heat to medium. Toss in that 1 lb ground beef and let it get nice and brown, breaking it up as it cooks. When there’s no pink left, carefully drain off most of the fat – leave just about a tablespoon for flavor. Now add your diced onion and minced garlic. Stir them around until the onions turn translucent and you smell that garlic magic (about 3-4 minutes). Oh! That smell gets me every time!
Simmering the Soup
Here comes the good stuff! Pour in your crushed tomatoes and chicken broth. Sprinkle in the basil, oregano, salt, and pepper. Give it a good stir and let it come to a gentle boil. Now toss in those broken lasagna noodles – I like to break them right over the pot for maximum messy fun! Reduce heat to a simmer and let it cook for 10-12 minutes, stirring occasionally, until the noodles are perfectly al dente. Pro tip: Taste a noodle at 10 minutes – you want a little bite left since they’ll keep softening in the hot soup.
Preparing the Cheese Topping
While the soup simmers, let’s make that dreamy cheese topping. In a small bowl, mix together the ricotta and Parmesan. Use a fork to really blend them into creamy perfection – no lumps allowed! If it feels too thick, a splash of milk will loosen it right up. This little cloud of cheesy goodness is what takes the soup from good to “OMG give me the pot!”
Tips for Perfect Lasagna Soup with Ricotta
Want to make your lasagna soup absolutely foolproof? Here are my tried-and-true tricks!
- Noodle watch: Pull the soup off heat when noodles are almost done – they’ll keep cooking in the hot broth
- Cheese secrets: Let ricotta sit at room temp for 30 minutes before mixing for extra creaminess
- Garnish game: A drizzle of good olive oil and cracked pepper elevates every bowl
- Leftover hack: Store noodles separately if you plan to reheat – they’ll stay perfect texture
These little touches make all the difference between good soup and “when can I have this again?” soup!
Variations for Lasagna Soup with Ricotta
One of my favorite things about this soup? You can tweak it a million ways to suit your mood! Swap the ground beef for turkey if you want it lighter – it still tastes amazing. Toss in a couple handfuls of baby spinach during the last 2 minutes of cooking for a veggie boost. Got gluten concerns? Gluten-free lasagna noodles work like a charm here.
Other fun twists I’ve tried:
- Italian sausage instead of beef for extra zing
- Mushrooms sautéed with the onions
- Fresh herbs when summer gardens are overflowing
The possibilities are endless – make it your own!
Serving Suggestions for Lasagna Soup with Ricotta
Oh, let’s talk about the best ways to serve this beauty! A big hunk of garlic bread is non-negotiable for dunking – trust me on this. If you’re feeling fancy, a simple arugula salad with lemon vinaigrette balances the richness perfectly. And don’t forget the finishing touches: extra shredded mozzarella, a sprinkle of red pepper flakes for heat lovers, and that fresh basil for color. Dinner just got way more exciting!
Storing and Reheating Lasagna Soup with Ricotta
Okay, let’s talk leftovers – because this soup might just taste better the next day! Store it in an airtight container in the fridge for up to 3 days. The noodles will soak up some broth, so just add a splash of water or broth when reheating. My two favorite ways to warm it up:
- Stovetop: Gently simmer on low, stirring occasionally
- Microwave: Cover and heat in 1-minute bursts, stirring between
Pro tip: Keep the ricotta mixture separate and add fresh when serving – it stays creamier that way!
Nutritional Information for Lasagna Soup with Ricotta
Here’s the scoop on what’s in each comforting bowl (based on 6 servings): 420 calories, 18g fat (8g saturated), 28g protein, and 35g carbs. Of course, exact amounts may vary slightly depending on your exact ingredients – but hey, we’re here for flavor, not fractions!
FAQs About Lasagna Soup with Ricotta
You’ve got questions? I’ve got answers! Here are the things people ask me most about this lasagna soup:
Can I freeze this soup?
Technically yes, but I don’t recommend it with the noodles – they turn mushy when thawed. If you must freeze, leave out the noodles and add fresh ones when reheating. The tomato broth base freezes beautifully for up to 3 months!
What’s the best ricotta substitute?
If you’re out of ricotta, cottage cheese blended smooth works surprisingly well! For a dairy-free option, try cashew cream – just soak 1 cup cashews overnight, blend with 1/2 cup water until silky.
Help! My soup is too thick!
No worries! Just stir in some extra broth or water until it reaches your perfect soup consistency. The noodles really soak up liquid, especially as leftovers.
Can I use no-boil lasagna noodles?
Absolutely! They actually work great because they hold their shape better in soup. Just break them up as usual and cook the same way.
How spicy can I make this?
Oh, I love this question! For heat, add 1/4 tsp red pepper flakes with the other spices, or top each bowl with spicy Italian sausage. My husband adds hot honey to his bowl – weird but delicious!
Irresistible Lasagna Soup with Ricotta Ready in 30 Minutes
- Total Time: 30 mins
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A comforting and flavorful soup that combines the rich taste of lasagna with the ease of a soup. Perfect for a cozy meal.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish (optional)
Instructions
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add the onion and garlic, sauté until softened.
- Stir in crushed tomatoes, chicken broth, basil, oregano, salt, and pepper. Bring to a boil.
- Add broken lasagna noodles and simmer for 10-12 minutes until tender.
- In a bowl, mix ricotta and Parmesan cheese.
- Serve soup hot, topped with a dollop of ricotta mixture, shredded mozzarella, and fresh basil.
Notes
- You can substitute ground turkey for a lighter option.
- Add spinach or mushrooms for extra veggies.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: lasagna soup, ricotta, Italian soup, comfort food