This cozy lasagna soup with ricotta is everything you love about traditional lasagna but in a warm, comforting bowl. It’s a one-pot wonder that’s easy to make and packed with all the classic flavors of a hearty lasagna—perfect for busy weeknights or chilly fall evenings.
The first time I made this soup, I was craving lasagna but didn’t have the time or energy for all the layering. This recipe was the perfect solution! It’s rich, satisfying, and comes together in just about 30 minutes.
Plus, the dollop of creamy ricotta on top makes it feel extra special, almost like traditional lasagna straight out of the oven.
What’s Inside This Recipe?
Ingredients For Lasagna Soup with Ricotta
This lasagna soup is made with simple pantry staples and fresh ingredients. Here’s what you’ll need:
- 1 pound lasagna noodles
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 tablespoon kosher salt
- 1 ½ teaspoons dried oregano
- ½ teaspoon red pepper flakes (or more to taste)
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (28-ounce) can diced tomatoes
- 16-ounce container ricotta cheese
- ¼ cup heavy cream
- ½ cup finely grated Parmesan cheese, plus extra for topping
- Chopped parsley, for garnish
- Torn basil leaves, for garnish
Special equipment:
A large Dutch oven or heavy pot for cooking the best Lasagna Soup with Ricotta.
How to Make Lasagna Soup with Ricotta
This Lasagna Soup with Ricotta recipe is simple enough for beginners but satisfying enough to impress your family. Let’s get started!
1. Prepare the noodles
To break the lasagna noodles into bite-sized pieces, wrap a few at a time in a clean kitchen towel. Using the edge of your counter, press down to break them into 1- to 2-inch pieces. Set the broken noodles aside.
2. Cook the beef and aromatics
Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the ground beef and cook, breaking it up with a spoon, until browned.
Stir in the chopped onion and garlic and cook for about 5 minutes, or until the onions are softened and fragrant.
3. Build the soup base
Season the beef mixture with kosher salt, dried oregano, and red pepper flakes. Add the tomato paste and stir until everything is well combined.
Then, pour in the crushed tomatoes and diced tomatoes. Fill one of the empty cans with water, and add it to the pot. Stir to combine.
4. Simmer with noodles
Bring the soup to a gentle simmer. Add the broken lasagna noodles to the pot and stir well. Reduce the heat to medium-low and let the soup cook for about 10 minutes, stirring occasionally, until the noodles are tender but still hold their shape.
5. Prepare the ricotta topping
In a small bowl, mix the ricotta cheese with the heavy cream until smooth and creamy. Stir in the grated Parmesan cheese. This mixture will be used to top each bowl of soup for that classic lasagna flavor.
6. Serve and garnish
Ladle the hot soup into bowls. Add a generous dollop of the ricotta mixture on top, and sprinkle with Parmesan shavings, fresh parsley, and torn basil leaves. Serve immediately and enjoy!
How to Serve Your Lasagna Soup with Ricotta
- This lasagna soup is a meal in itself, but you can serve it with a side of garlic bread or a simple green salad for a complete dinner.
- I love pairing it with crusty Italian bread to soak up all the rich, flavorful broth.
- For a cozy touch, serve it in wide bowls and sprinkle a little extra Parmesan on top right before serving, it’s a family favorite every time!
Storing and Enjoying Leftovers
- Got leftovers? Lucky you! Store the soup in an airtight container in the refrigerator for up to 3 days.
- When reheating, you may need to add a splash of water or broth, as the noodles will continue to absorb liquid.
- This soup also freezes well, just leave out the noodles before freezing and add fresh ones when reheating to keep them from becoming too soft.
Top Tips for Customizing Your Lasagna Soup
- Swap ground beef for ground turkey or Italian sausage for a different flavor profile.
- Prefer a vegetarian version? Skip the meat and add diced zucchini, mushrooms, or spinach for a veggie-packed soup.
- Don’t have lasagna noodles? No problem! You can use any short pasta like penne or bowtie.
- For extra cheesy goodness, stir some shredded mozzarella into the soup right before serving.
Your Questions About Lasagna Soup with Ricotta Answered
Can I use oven-ready lasagna noodles?
Yes, you can! Just break them into pieces as directed. They may cook a bit faster, so keep an eye on them to avoid overcooking.
What’s the best way to make this soup in a crockpot?
To adapt this recipe for a slow cooker, brown the beef, onion, and garlic on the stovetop first, then transfer everything (except the noodles and ricotta mixture) to the crockpot. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the noodles during the last 30 minutes of cooking.
Can I use cottage cheese instead of ricotta?
Absolutely! Cottage cheese works as a great substitute for ricotta if you prefer a lighter option. Blend it with the cream and Parmesan for a smooth topping.
How do I make this dairy-free?
For a dairy-free version, swap out the ricotta and cream for a plant-based alternative like cashew cream, and use nutritional yeast instead of Parmesan.
Can I make this soup ahead of time?
Yes, this soup is perfect for meal prep! Just cook the soup base without the noodles and store it in the fridge or freezer. When ready to serve, reheat the soup and add the noodles to cook fresh.
Creamy, cheesy, and packed with Italian goodness
This lasagna soup with ricotta is everything you love about a classic lasagna but so much easier to make and even cozier to eat. With its rich tomato broth, hearty pasta, and creamy ricotta topping, it’s the ultimate comfort food for any night of the week.
I’d love to hear how this recipe turned out for you! Leave a comment below, or share your photos on social media and tag WandaRecipes.com. And if you’re looking for more comforting soups or quick weeknight meals, don’t forget to check out my other recipes.
Let’s make cooking fun and delicious together!
Lasagna Soup with Ricotta
Ingredients
- 1 pound lasagna noodles
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 onion chopped
- 4 garlic cloves chopped
- 1 tablespoon kosher salt
- 1 ½ teaspoons dried oregano
- ½ teaspoon red pepper flakes or more to taste
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 1 28-ounce can diced tomatoes
- 16- ounce container ricotta cheese
- ¼ cup heavy cream
- ½ cup finely grated Parmesan cheese plus extra for topping
- Chopped parsley for garnish
- Torn basil leaves for garnish
Instructions
Prepare the noodles
- To break the lasagna noodles into bite-sized pieces, wrap a few at a time in a clean kitchen towel. Using the edge of your counter, press down to break them into 1- to 2-inch pieces. Set the broken noodles aside.
Cook the beef and aromatics
- Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the ground beef and cook, breaking it up with a spoon, until browned.
- Stir in the chopped onion and garlic and cook for about 5 minutes, or until the onions are softened and fragrant.
Build the soup base
- Season the beef mixture with kosher salt, dried oregano, and red pepper flakes. Add the tomato paste and stir until everything is well combined.
- Then, pour in the crushed tomatoes and diced tomatoes. Fill one of the empty cans with water, and add it to the pot. Stir to combine.
Simmer with noodles
- Bring the soup to a gentle simmer. Add the broken lasagna noodles to the pot and stir well. Reduce the heat to medium-low and let the soup cook for about 10 minutes, stirring occasionally, until the noodles are tender but still hold their shape.
Prepare the ricotta topping
- In a small bowl, mix the ricotta cheese with the heavy cream until smooth and creamy. Stir in the grated Parmesan cheese. This mixture will be used to top each bowl of soup for that classic lasagna flavor.
Serve and garnish
- Ladle the hot soup into bowls. Add a generous dollop of the ricotta mixture on top, and sprinkle with Parmesan shavings, fresh parsley, and torn basil leaves. Serve immediately and enjoy!
Notes
- Swap ground beef for ground turkey or Italian sausage for a different flavor profile.
- Prefer a vegetarian version? Skip the meat and add diced zucchini, mushrooms, or spinach for a veggie-packed soup.
- Don’t have lasagna noodles? No problem! You can use any short pasta like penne or bowtie.
- For extra cheesy goodness, stir some shredded mozzarella into the soup right before serving.
