Picture this: it’s a chilly evening, you’re craving the cozy flavors of lasagna, but you don’t want to fuss with layers. That’s when my lasagna soup with ricotta swoops in to save the day! This genius recipe gives you all the rich, cheesy goodness of classic lasagna in one comforting bowl. I first made this on a crazy busy weeknight when my kids were begging for pasta – and let me tell you, it was love at first slurp.
Why You’ll Love This Lasagna Soup with Ricotta
- One-pot wonder (less dishes = more happiness)
- That creamy ricotta swirl makes every spoonful luxurious
- Kids go crazy for the fun, broken noodle pieces
- Ready in about 30 minutes – faster than baking a lasagna!
Ingredients for Lasagna Soup with Ricotta
Here’s what you’ll need to make magic happen:
- 1 tbsp olive oil (the good stuff!)
- 1 lb ground beef (or turkey for a lighter version)
- 1 onion, diced (no need to be perfect)
- 3 cloves garlic, minced (more if you’re like me)
- 1 tsp each dried oregano and basil
- 1/2 tsp red pepper flakes (skip if sensitive to heat)
- 24 oz marinara sauce (your favorite jar works)
- 6 cups chicken broth (low-sodium if watching salt)
- 8 oz lasagna noodles, broken by hand (so therapeutic!)
- 1/2 cup ricotta (whole milk for creaminess)
- 1/4 cup grated parmesan (the real deal, please)
- Fresh basil for that gorgeous green finish
Psst – gluten-free noodles work beautifully here too! Learning about gluten-free options can be helpful.
FAQ About Lasagna Soup with Ricotta
Can I freeze this lasagna soup? Absolutely! Just leave out the ricotta before freezing (it gets grainy when thawed). Freeze the base soup, then stir in fresh ricotta when reheating. It keeps beautifully for up to 2 months – perfect for emergency comfort food!
What’s the best way to reheat leftovers? Stovetop is my go-to – just warm gently over medium-low heat. The microwave works in a pinch, but stir often to prevent the noodles from overcooking. Pro tip: add a splash of broth if it thickens too much!
Need a noodle substitute? Penne works great if you’re out of lasagna noodles! Any short pasta will do, though I avoid spaghetti – you want those bite-sized pieces. Gluten-free options work perfectly too – just adjust cooking time as needed. For more pasta ideas, check this out.
Final Thoughts
I’d love to hear how your lasagna soup turns out! Tag me when you make it – nothing makes me happier than seeing your cozy soup bowls. For another quick comfort meal, try this lazy girl pasta.
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“25-Minute Lasagna Soup with Ricotta – Pure Comfort Food”
- Total Time: 35 mins
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A hearty and comforting soup that combines the flavors of classic lasagna in a bowl.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- 24 oz marinara sauce
- 6 cups chicken broth
- 8 oz lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned.
- Add onion and garlic, sauté until softened.
- Stir in oregano, basil, and red pepper flakes.
- Pour in marinara sauce and chicken broth, bring to a boil.
- Add broken lasagna noodles and cook until al dente.
- Remove from heat and stir in ricotta and parmesan cheese.
- Garnish with fresh basil before serving.
Notes
- Use gluten-free noodles for a gluten-free version.
- Substitute ground turkey for a lighter option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg
Keywords: lasagna soup, ricotta, Italian soup, comfort food