This easy lasagna soup with ricotta delivers all the comfort of classic lasagna in a cozy bowl. A rich tomato broth simmers with savory ground beef, then gets topped with creamy ricotta and melty cheese that swirls into the hot soup. This easy lasagna soup with ricotta is a hearty and satisfying recipe that is perfect for chilly fall evenings.
Why You’ll Love This Lasagna Soup
Easy one-pot meal: This lasagna soup comes together in one pot.
All the flavors of lasagna: You get everything you love about classic lasagna: savory ground beef, marinara sauce, tender noodles, and cheese.
Creamy cheesy topping: The ricotta, mozzarella, and Parmesan mixture melts into the hot soup, adding a rich and creamy bite to every spoonful.
Origin
Lasagna soup is a modern twist on traditional Italian lasagna. Instead of carefully layering noodles, meat sauce, and cheese in a baking dish, the ingredients are simmered together in a flavorful chicken broth to create a cozy, hearty soup. It has all the comforting flavors of classic lasagna without the extra work of baking and layering.
Ingredients
- 1 lb ground beef
- Hearty protein base
- ½ onion, diced
- Adds natural sweetness and depth
- 5 cloves garlic, minced
- Fragrant aromatic
- 2 tbsp tomato paste
- Concentrated tomato flavor
- Salt, to taste
- Adds flavor
- Onion powder, to taste
- Adds a savory flavor
- Red pepper flakes, to taste
- Adds a spicy kick
- 1 tsp Italian seasoning
- Gives it the Italian blend
- 6 cups chicken broth
- Creates a flavorful base
- 1 jar marinara sauce
- Helps create the tomato-based broth
- 8 lasagna sheets, broken into pieces
- Gives it the lasagna vibe
- Oil, for cooking
- To brown the beef
Cheese Topping
- 1 container ricotta cheese
- Adds richness to mimic the classic lasagna cheesy layer
- 1 cup shredded mozzarella cheese
- Melts nicely in the soup
- ½ cup grated Parmesan cheese
- Adds a nutty flavor
- Salt, to taste
Click on the images for the direct link to the ingredients/tools I used:
Instructions
In a small bowl, combine the ricotta, mozzarella, Parmesan, and a pinch of salt. Mix well and set aside.
Heat a drizzle of oil in a large pot over medium-high heat. Add the ground beef and brown, breaking it up as it cooks. Season with salt and onion powder.
Add the diced onion and sauté until softened. Add the minced garlic and cook for about 30 seconds, until fragrant.
Stir in the tomato paste and cook for about 1 minute.
Pour in the marinara sauce and chicken broth. Add the Italian seasoning,salt, red pepper flakes, then stir to combine. Taste and adjust the seasoning as needed.
Bring the soup to a boil, then break the lasagna sheets into smaller pieces and add them to the pot.
Reduce the heat and simmer until the lasagna noodles are tender, stirring occasionally to prevent them from sticking together.
Ladle the soup into bowls.
Add scoops of cheese.
Garnish with parsley.
Easy Lasagna Soup with Ricotta Tips
Use a large pot or Dutch oven so there is plenty of room.
Brown the ground beef well before adding the other ingredients. Those browned bits add extra flavor.
Break the lasagna noodles into smaller pieces before adding them so they are easier to eat and cook more evenly.
Cook the noodles just until tender. Avoid overcooking them.
If the soup becomes too thick, add a little extra chicken broth to reach your preferred consistency.
Storage Tips
Refrigerator: Store leftover lasagna soup in an airtight container for up to 4 days. The noodles will continue to absorb the broth as they sit, so you may need to add a splash of chicken broth when reheating.
Freezer: Freeze the soup without the noodles for up to 3 months.
Ingredient Substitutions
Ground beef → Ground turkey or Italian sausage
Chicken broth → Beef broth or vegetable broth
Ricotta cheese → mascarpone
Mozzarella → Provolone or Monterey Jack
Parmesan → Pecorino Romano
Common Mistakes
Overcooking the noodles: Lasagna noodles can quickly become too soft, especially when the soup sits. Cook them just until tender.
Not browning the meat: Take the time to brown the ground beef before adding the broth. This creates a more flavorful base.
Adding too little broth: The noodles absorb a lot of liquid as they cook, so make sure there is enough broth to keep the soup from becoming too thick.
What to Serve With Lasagna Soup
Italian bread: Perfect for dipping into the tomato-based soup.
Caesar salad: The crisp, fresh salad balances the rich and cheesy soup.
Frequently Asked Questions
How do I keep the noodles from getting mushy?
Avoid overcooking the noodles and cook them just until tender. If you are making the soup ahead of time, keep the noodles separate and add them when serving.
Easy Lasagna Soup with Ricotta
Ingredients
- 1 lb ground beef
- ½ onion diced
- 5 cloves garlic minced
- 2 tbsp tomato paste
- Salt to taste
- Onion powder to taste
- Red pepper flakes to taste
- 1 tsp Italian seasoning
- 6 cups chicken broth
- 1 jar marinara sauce
- 8 lasagna sheets broken into pieces
- Oil for cooking
- Cheese Topping
- 1 container ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt to taste
Instructions
- In a small bowl, combine the ricotta, mozzarella, Parmesan, and a pinch of salt. Mix well and set aside.
- Heat a drizzle of oil in a large pot over medium-high heat. Add the ground beef and brown, breaking it up as it cooks. Season with salt and onion powder.
- Add the diced onion and sauté until softened. Add the minced garlic and cook for about 30 seconds, until fragrant.
- Stir in the tomato paste and cook for about 1 minute.
- Pour in the marinara sauce and chicken broth. Add the Italian seasoning,salt, red pepper flakes, then stir to combine. Taste and adjust the seasoning as needed.
- Bring the soup to a boil, then break the lasagna sheets into smaller pieces and add them to the pot.
- Reduce the heat and simmer until the lasagna noodles are tender, stirring occasionally to prevent them from sticking together.
- Ladle the soup into bowls.
- Add scoops of cheese.
- Garnish with parsley.
If you enjoyed this easy lasagna soup with ricotta recipe, you might also like my creamy chicken gnocchi soup or my broccoli cheddar soup recipe.
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