This Lasagna Soup with Ricotta brings together a cozy bowl of tomato-infused broth bubbling with seasoned beef, tender broken lasagna noodles, and a creamy ricotta crown that melts into every spoonful. Bright tomatoes and Italian herbs swirl with browned beef and pasta in a fragrant chicken broth base, while gooey mozzarella and fresh basil add that final, irresistible richness. It’s the ultimate one-pot dinner for when you crave all the flavors of classic lasagna without the oven fuss!
Key Ingredients
Before diving into the pot, let’s get our lineup ready. These staples combine to create layers of flavor, texture, and comfort in every spoonful:
- 1 pound ground beef: Provides a savory, meaty foundation that carries all the Italian-seasoned goodness.
- 1 cup diced onion: Adds a touch of sweetness and aromatic depth as it softens.
- 2 cloves garlic, minced: Infuses a punch of classic garlic flavor throughout the broth.
- 28 ounce crushed tomatoes: Creates a rich, velvety tomato base that thickens the soup.
- 14.5 ounce diced tomatoes: Gives pops of tomato texture and brightness with each bite.
- 4 cups chicken broth: Builds a flavorful, savory liquid backbone for the soup.
- 1 teaspoon Italian seasoning: Brings a blend of dried herbs—oregano, basil, thyme—for authentic Italian flair.
- 1/2 teaspoon salt: Enhances all the ingredients and balances the acidity.
- 1/4 teaspoon black pepper: Adds a gentle heat and peppery bite.
- 6 sheets lasagna noodles, broken: Creates hearty pasta ribbons throughout the soup.
- 1 cup ricotta cheese: Dolloped on top to add creamy, mild richness.
- 1 cup shredded mozzarella cheese: Melts into gooey, stretchy pockets in every serving.
- 2 tablespoons chopped fresh basil: Offers a fresh, herbal finish that brightens the flavors.
How To Make Lasagna Soup with Ricotta
Let’s walk through building this irresistible soup from scratch. We’ll start by browning the beef and aromatics, then layer in tomatoes, broth, seasoning, and broken noodles before finishing each bowl with creamy ricotta, melty mozzarella, and fresh basil. It’s a straightforward process that delivers maximum comfort with minimal fuss.
1. In a large pot over medium heat, cook the ground beef, diced onion, and minced garlic together, stirring occasionally, until the beef is browned and the onion is translucent, about 5–7 minutes.
2. Stir in the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, salt, and black pepper. Increase heat to bring the mixture to a gentle boil, ensuring all ingredients are well combined.
3. Add the broken lasagna noodles, then reduce the heat to maintain a low simmer. Cook for about 10–12 minutes, stirring occasionally, until the noodles are tender and fully cooked through.
4. Ladle the hot soup into individual bowls, making sure each serving has plenty of beef, noodles, and broth. Top each bowl with a generous spoonful of creamy ricotta cheese.
5. Finish by sprinkling shredded mozzarella cheese and chopped fresh basil over the top, allowing the cheese to melt slightly before serving immediately.
Serving Suggestions
This lasagna soup shines as the star of your meal, but a few clever sides and garnishes will elevate the experience:
- Crusty Italian bread: Dip or toast alongside to mop up every last drop of the savory broth.
- Simple green salad: Toss baby greens with lemon vinaigrette for a bright, refreshing contrast.
- Garlic breadsticks: Warm and buttery sticks brushed with garlic herb butter for extra indulgence.
- Drizzle of extra virgin olive oil: A finishing swirl on top adds silkiness and a hint of peppery fruitiness.
Tips For Perfect Lasagna Soup with Ricotta
Mastering this recipe is all about timing, seasoning, and knowing your favorites. Here are some quick pointers to make your soup shine:
- You can substitute ground turkey for ground beef for a lighter version.
- Taste and adjust the seasoning by adding more salt, pepper, or Italian seasoning as desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove over low heat to preserve the creaminess of the ricotta.
How To Store It
If you’re lucky enough to have leftovers (or want to prep ahead), here’s how to keep your soup fresh and flavorful:
- Refrigerator: Cool the soup to room temperature, then transfer to an airtight container. It will last up to 3 days.
- Freezer: For longer storage, let the soup cool completely and freeze in a labeled, freezer-safe container for up to 2 months.
- Thawing: Move from freezer to refrigerator overnight, then reheat gently on the stove.
- Reheating tip: Warm on low heat and stir occasionally, adding a splash of chicken broth if needed to loosen the consistency and reincorporate any separated ricotta.
Frequently Asked Questions
Ready for quick answers? Here’s what people often wonder about this Lasagna Soup with Ricotta:
- How long does it take to prepare and cook this Lasagna Soup with Ricotta?
From start to finish, you’ll need about 30 to 35 minutes. That includes roughly 5 minutes to chop the onion and garlic, about 10 minutes to brown the ground beef and onion, a few minutes to stir in the tomatoes, broth, and seasonings, plus 10 to 12 minutes of simmering once the broken lasagna noodles are added. Finally, spooning in ricotta and sprinkling mozzarella and basil takes just a couple more minutes.
- Can I substitute ground turkey for ground beef, and will it affect the flavor?
Yes, you can substitute ground turkey for ground beef for a lighter version. Ground turkey has a milder flavor and less fat, so you may want to taste and adjust the salt, pepper, or Italian seasoning slightly upward to maintain the hearty, savory profile of the soup.
- What’s the best way to store and reheat leftovers to keep the ricotta creamy?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use a gentle stovetop method over low heat. Stir occasionally to reincorporate any separated ricotta and prevent scorching, adding a splash of chicken broth or water if the soup becomes too thick.
- Can I freeze this soup, and will the texture of the noodles or cheese change?
You can freeze the soup, but broken lasagna noodles may soften further and become very tender upon thawing. To minimize textural changes, undercook the noodles by a minute or two before freezing. Store soup in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring to redistribute the ricotta.
- Is it possible to make this recipe vegetarian?
Yes. Omit the ground beef and use a plant-based ground meat substitute or additional mushrooms for umami. Replace chicken broth with vegetable broth. You can also add diced zucchini or bell peppers for extra texture and flavor. Season as directed, then finish with the ricotta, mozzarella, and basil for a rich, satisfying vegetarian soup.
- Can I use gluten-free or alternative pasta in this soup?
Absolutely. Swap the broken lasagna sheets for gluten-free lasagna noodles or any pasta shape you prefer. Just adjust the simmering time according to the package instructions to ensure the pasta cooks through without overcooking.
- How can I customize the seasoning or add a spicy kick?
After adding the Italian seasoning, taste the soup and adjust as needed. For heat, stir in red pepper flakes, a dash of hot sauce, or finely chopped fresh chili peppers during the simmer. You can also mix in a spoonful of tomato paste for deeper tomato flavor and richness before adding the diced tomatoes.
What Makes This Special
What really sets this Lasagna Soup with Ricotta apart is its playful twist on classic lasagna—no baking dish required! You get all the cozy, bubbling tomato-herb flavors and that dreamy creamy cheese experience in less time and with fewer dishes. Feel free to print this article, tack it to your fridge, and save it for your next cozy night in. If you try it out or have questions, drop a comment—I’d love to hear how your ladleful of cheesy paradise turns out!
Lasagna Soup with Ricotta
Description
Bright tomatoes and Italian herbs swirl with browned beef and broken lasagna noodles in a fragrant broth. A dollop of creamy ricotta, melting mozzarella, and fresh basil add luscious richness to every spoonful.
Ingredients
Instructions
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In a large pot over medium heat cook ground beef onion and garlic until the beef is browned and the onion is translucent.
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Stir in crushed tomatoes diced tomatoes chicken broth Italian seasoning salt and black pepper and bring the mixture to a boil.
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Add broken lasagna noodles reduce heat and simmer for about 10 to 12 minutes or until the noodles are tender.
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Ladle the soup into bowls and top each serving with a spoonful of ricotta cheese.
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Sprinkle shredded mozzarella cheese and chopped basil over the top then serve immediately.
Note
- You can substitute ground turkey for ground beef for a lighter version.
- Taste and adjust the seasoning by adding more salt pepper or Italian seasoning as desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove over low heat to preserve the creaminess of the ricotta.
