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A bowl of hearty Lasagna Soup with Ricotta cheese on top.

Lasagna Soup with Ricotta

A cozy and comforting soup that captures the classic flavors of lasagna without the hassle of layering, featuring tender noodles and creamy ricotta.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 pound ground beef or Italian sausage, or a mix
  • 1 small onion, chopped
  • 3 to 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 28 ounces can crushed tomatoes
  • 4 cups chicken or beef broth
  • 1 to 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • 1 pinch red pepper flakes, optional
For the Noodles and Toppings
  • 8 to 10 pieces lasagna noodles, broken into bite-sized pieces
  • ricotta cheese for topping
  • shredded mozzarella for topping
  • grated parmesan for topping
  • fresh basil or parsley, optional for garnish

Method
 

Cooking the Soup
  1. Heat a splash of olive oil in a big pot and brown your meat.
  2. Add the chopped onion and let it soften for a few minutes.
  3. Stir in minced garlic for about 30 seconds.
  4. Add the tomato paste and cook until it smells sweet and toasty.
  5. Pour in the crushed tomatoes and broth, then add Italian seasoning, salt, pepper, and red pepper flakes if desired.
  6. Bring to a gentle boil, then lower the heat to a simmer for 10 to 15 minutes.
  7. Add the broken lasagna noodles, stir to prevent clumping, and simmer until they are tender, checking around 8 minutes.
  8. Once the noodles are cooked, turn off the heat and ladle into bowls.
  9. Top each serving with a big spoonful of ricotta, then sprinkle with mozzarella and parmesan.

Notes

For make-ahead instructions, prepare the soup base without noodles and store it in the fridge. Cook noodles fresh when reheating. To freeze, store only the soup base without noodles.