Rich Lasagna Soup with Ricotta Recipe

Introduction

This Rich Lasagna Soup with Ricotta captures all the comforting flavors of classic lasagna in a warm, hearty bowl. It’s an easy, satisfying meal perfect for cozy dinners and sharing with family.

Ingredients

• 1 lb ground beef
• 1 onion, diced into 1/2-inch pieces
• 6 garlic cloves
• 3/4 tsp red pepper flakes
• 24 oz Italian sauce (such as Rao’s Homemade Marinara)
• 10 cups chicken broth
• 14 oz crushed tomatoes (preferably Muir Glen)
• 2 tbsp tomato paste
• 2 tsp balsamic vinegar
• 2 tsp sugar
• 1 tbsp dried basil
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1/2 tsp fennel seeds
• 1 tsp salt
• 1/2 tsp pepper
• 1 bay leaf
• 10 lasagna noodles, broken into 1-2 inch pieces
• 1/2 cup cream
• 1/4 cup fresh basil, chopped

For garnish:

• Mozzarella cheese
• Parmesan cheese
• Ricotta cheese (Galbani recommended for creaminess)

Instructions

1. Step 1: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and break it apart as it cooks. When the beef is mostly browned, add the diced onion and cook until softened and beef is fully cooked, about 5–7 minutes. Drain excess fat, leaving about 1 tablespoon for flavor.
2. Step 2: Add minced garlic and red pepper flakes to the pot. Stir constantly for about 30 seconds to release their aromas without burning.
3. Step 3: Stir in Italian sauce, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, parsley, oregano, fennel seeds, salt, pepper, and bay leaf. Mix well, then pour in 6 cups of chicken broth. Bring to a boil over medium-high heat, stirring occasionally.
4. Step 4: Add broken lasagna noodles to the boiling soup. Reduce heat to medium or medium-low and simmer for 20–30 minutes, stirring occasionally to keep noodles from sticking. Taste noodles around 20 minutes to ensure they are tender but not mushy.
5. Step 5: Remove and discard the bay leaf. Stir in cream and add 2–4 cups of remaining chicken broth depending on desired thickness. Heat gently without boiling. Adjust seasoning with additional salt and pepper if needed.
6. Step 6: Ladle soup into bowls and top generously with ricotta, mozzarella, and parmesan cheese. Finish with a sprinkle of fresh chopped basil for a bright, fresh flavor.

Tips & Variations

• Use Galbani ricotta for a creamier, smoother finish that melts beautifully into the soup.
• Adjust red pepper flakes to your preferred spice level or omit for a milder soup.
• For a vegetarian version, substitute ground beef with sautéed mushrooms or lentils and use vegetable broth.
• Breaking the lasagna noodles into smaller pieces makes them easier to eat in soup form and helps them cook evenly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the soup thickens too much. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lasagna noodles instead of dried?

Yes, fresh lasagna noodles can be used, but they will cook faster. Add them towards the end of simmering and watch closely to avoid overcooking.

What if I don’t have Italian sauce or marinara?

You can substitute with your favorite tomato-based pasta sauce or make a simple sauce with canned tomatoes, garlic, herbs, and olive oil for a homemade touch.

Rich Lasagna Soup with Ricotta Recipe

Print Recipe

★★★★★

4.8 from 135 reviews

This Rich Lasagna Soup with Ricotta is a comforting and flavorful twist on the classic Italian lasagna. Combining ground beef, aromatic herbs, Italian sauce, and broken lasagna noodles simmered in a savory tomato broth enriched with cream, this soup delivers all the hearty flavors of lasagna in a warm, bowlable form. Topped with a trio of cheeses including creamy ricotta, mozzarella, and parmesan, and finished with fresh basil, this soup is perfect for cozy nights or entertaining guests who love bold Italian flavors.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Halal

Ingredients

Scale 1x2x3x

Soup Base

• 1 lb ground beef
• 1 onion, diced into 1/2-inch pieces
• 6 garlic cloves, minced
• 3/4 tsp red pepper flakes
• 24 oz Italian sauce (Rao’s Homemade Marinara recommended)
• 14 oz crushed tomatoes (preferably Muir Glen)
• 2 tbsp tomato paste
• 2 tsp balsamic vinegar
• 2 tsp sugar
• 1 tbsp dried basil
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1/2 tsp fennel seeds
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 10 lasagna noodles, broken into 1–2 inch pieces
• 10 cups chicken broth, divided
• 1/2 cup cream
• 1/4 cup fresh basil, chopped

For Garnish

• Shredded mozzarella cheese
• Grated parmesan cheese
• Ricotta cheese (Galbani recommended for creamier finish)

Instructions

1. Brown the beef and onion: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and break it apart as it cooks. When the beef is mostly browned, add the diced onion. Continue cooking for about 5-7 minutes until the onion softens and both beef and onion develop some caramelization. Drain excess fat, leaving about 1 tablespoon in the pot for flavor.
2. Sauté garlic and red pepper flakes: Add minced garlic and red pepper flakes to the pot. Stir constantly for about 30 seconds to release their aromatic oils, making the flavors more intense without burning.
3. Add tomato base and herbs: Stir in the Italian sauce, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, parsley, oregano, fennel seeds, salt, pepper, and bay leaf. Mix well. Pour in 6 cups of chicken broth and bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. This combination balances rich, tangy, and sweet flavors in the broth.
4. Add lasagna noodles and simmer: Break the lasagna noodles into 1-2 inch pieces and add directly to the boiling soup. Reduce heat to medium or medium-low and let simmer for 20-30 minutes, stirring occasionally to prevent sticking. Taste noodles around 20-25 minutes; they should be tender but not mushy.
5. Finish soup with cream and broth: Remove and discard the bay leaf. Stir in the cream and add 2-4 cups of remaining chicken broth depending on desired thickness—start with 2 cups for thicker soup and add more if needed. Heat gently without boiling. Taste and adjust seasoning with extra salt and pepper as desired.
6. Serve with cheeses and basil: Ladle hot soup into bowls. Top generously with ricotta, shredded mozzarella, and grated parmesan cheese. Sprinkle fresh chopped basil over each serving for brightness and to complement the rich Italian flavors.

Notes

• Use high-quality canned tomatoes and marinara sauce for best flavor.
• Breaking noodles into small pieces ensures they cook evenly in the soup.
• Simmer gently after adding cream to prevent curdling.
• Adjust red pepper flakes according to your preferred spice level.
• Galbani ricotta is recommended for creamier texture and better melting.
• Leftover soup stores well in the refrigerator for up to 3 days; noodles will continue to soften.

Keywords: Lasagna Soup, Italian Soup, Comfort Food, Ricotta, Ground Beef Soup, Tomato Soup, Italian Recipes