Rich Lasagna Soup with Ricotta

Lasagna is one of those dishes I could eat every single week, but let’s be real—the whole layering process can feel like a project. Between boiling noodles, mixing ricotta, and stacking everything just right, it’s not exactly a Tuesday night kind of meal. That’s where this soup comes in. All those rich, cheesy, tomatoey flavors you love, but in a bowl you can have ready in under an hour.

I started making this when I wanted comfort food without the commitment. You get the same satisfying taste—garlic, Italian herbs, ground beef, and that creamy ricotta dollop on top—but without spending half your evening in the kitchen. Plus, there’s something about eating it with a spoon that just feels cozier.

The best part? You can customize it however you want. Add extra cheese, throw in some Italian sausage instead of beef, or keep it simple. Either way, you’re getting all the lasagna goodness with way less effort.

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What Kind of Ricotta Should I Use?

For lasagna soup, you’ll want to use whole milk ricotta rather than part-skim, as it has a creamier texture and richer flavor that holds up better when dolloped into hot soup. Fresh ricotta from the deli section tends to be smoother and more flavorful than the shelf-stable tubs, though either will work in a pinch. If your ricotta seems a bit watery when you open it, you can drain it in a fine-mesh strainer for about 10 minutes before serving – this helps it maintain its shape when you spoon it on top of your soup. Some people like to mix their ricotta with a little parmesan or fresh herbs before adding it to the soup, which adds an extra layer of flavor.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Ground beef: You can easily swap ground beef for ground turkey, Italian sausage (remove from casings), or ground chicken. For a vegetarian version, try crumbled firm tofu or plant-based ground meat.
• Chicken broth: Beef broth or vegetable broth work just as well here. You can also use a combination of both if that’s what you have on hand.
• Italian sauce: If you don’t have jarred Italian sauce, use an additional 24 oz of crushed tomatoes plus an extra teaspoon each of the dried herbs.
• Lasagna noodles: Break up regular lasagna noodles into bite-sized pieces, or use other pasta shapes like penne, rigatoni, or even egg noodles. Just adjust cooking time based on the pasta package directions.
• Heavy cream: Half-and-half or whole milk can replace the cream for a lighter version, though the soup will be slightly less rich.
• Fresh herbs for dried: If you have fresh basil, parsley, or oregano, use triple the amount called for in dried herbs and add them near the end of cooking.
• Ricotta: Don’t skip the ricotta – it’s what makes this soup taste like actual lasagna. Cottage cheese can work in a pinch, but blend it smooth first for the best texture.

Watch Out for These Mistakes While Cooking

The biggest mistake when making lasagna soup is adding all the broth at once, which can make your soup too thin and watery – start with 6 cups and add more at the end to get the consistency you want.

Breaking your lasagna noodles into bite-sized pieces before adding them to the pot prevents long, awkward strands that are hard to eat and ensures they cook evenly throughout the soup.

Don’t skip draining the fat after browning the beef, as excess grease will float on top of your soup and make it feel heavy instead of comforting.

Finally, add the cream at the very end after removing from heat to prevent it from curdling, and if you’re planning to have leftovers, keep in mind that the noodles will continue absorbing liquid as the soup sits, so you may need to add extra broth when reheating.

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What to Serve With Lasagna Soup?

A warm slice of garlic bread is perfect for scooping up all that cheesy, tomatoey goodness from your bowl. I love serving this soup with a simple Caesar salad on the side – the crisp romaine and tangy dressing balance out the richness of the ricotta and cream. If you want to keep things really easy, just grab some crusty Italian bread from the bakery and maybe throw together a quick arugula salad with lemon and olive oil. This soup is already pretty filling with all the pasta and meat, so you really don’t need much else to make it a complete meal.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. I like to store the noodles separately if I can, since they can get a bit mushy after a day or two. The ricotta and cheese toppings are best added fresh when you’re ready to eat.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend leaving out the noodles and cream before freezing. Just add fresh cooked lasagna noodles and a splash of cream when you reheat it, and it’ll taste like you just made it.

Reheat: Warm it up on the stove over medium heat, stirring occasionally until it’s heated through. If it seems too thick, just add a bit of chicken broth or water to loosen it up. Top with fresh dollops of ricotta, mozzarella, and parmesan right before serving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 150-175 g
• Fat: 150-180 g
• Carbohydrates: 270-310 g

Ingredients

• 1 lb ground beef
• 1 onion (diced into 1/2-inch pieces for even cooking)
• 6 garlic cloves
• 3/4 tsp red pepper flakes
• 24 oz Italian sauce (I use Rao’s Homemade Marinara for the best flavor)
• 10 cups chicken broth
• 14 oz crushed tomatoes (I prefer Muir Glen for a sweeter, less acidic base)
• 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-inch to 2-inch pieces)
• 1/2 cup cream
• 1/4 cup fresh basil, chopped
• For the garnish::
• mozzarella
• parmesan
• ricotta (I always use Galbani for a creamier finish)

Step 1: Brown the Beef and Build the Aromatic Base

• 1 lb ground beef
• 1 onion, diced into 1/2-inch pieces

Heat a large pot or Dutch oven over medium-high heat and add the ground beef, breaking it apart as it cooks.

Once the beef is mostly browned, add the diced onion and continue cooking until the onion softens and the beef is fully cooked, about 5-7 minutes total.

The beef and onion should develop some color and caramelization, which adds depth to the soup.

Drain excess fat from the pot, leaving about 1 tablespoon to keep things flavorful.

Step 2: Bloom the Aromatics and Spices

• 6 garlic cloves, minced
• 3/4 tsp red pepper flakes

Add the minced garlic and red pepper flakes to the pot with the cooked beef and onion, stirring constantly for about 30 seconds.

This brief cooking time releases the aromatic oils from the garlic and pepper flakes, intensifying their flavor without burning them.

I find this blooming technique crucial—it prevents the garlic from tasting raw or bitter in the finished soup.

Step 3: Build the Soup Base with Tomatoes and Broth

• 24 oz Italian sauce
• 14 oz crushed tomatoes
• 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
• 6 cups chicken broth

Add the Italian sauce, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, dried oregano, fennel seeds, salt, pepper, and bay leaf to the pot.

Stir everything together until well combined, then pour in 6 cups of the chicken broth.

Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.

The combination of tomato products, vinegar, and sugar creates a balanced, rich flavor base—the vinegar cuts through the sweetness while the sugar mellows the acidity of the tomatoes.

Step 4: Add Noodles and Simmer Until Tender

• 10 lasagna noodles, broken into 1-inch to 2-inch pieces
• Soup base from Step 3

Break the lasagna noodles into 1-inch to 2-inch pieces and add them directly to the boiling soup.

Reduce the heat to medium or medium-low and let the soup simmer for 20-30 minutes, stirring occasionally to prevent the noodles from sticking together.

The noodles will soften and absorb the flavorful broth, creating the signature lasagna soup texture.

I always taste the noodles around the 20-minute mark—you want them tender but not mushy, which usually takes about 25 minutes.

Step 5: Finish the Soup and Season to Taste

• 1/2 cup cream
• 2-4 cups chicken broth
• Cooked soup from Step 4

Remove the bay leaf from the pot and discard it.

Stir in the cream and add 2-4 cups of the remaining chicken broth, depending on how thick you prefer your soup—start with 2 cups for a thicker consistency and add more for a brothier result.

Heat through gently without bringing it to a boil.

Taste the soup and adjust seasoning with additional salt and pepper if needed.

The cream adds richness and balances the acidity of the tomatoes while the extra broth creates the proper consistency.

Step 6: Serve with Cheese Garnish

• Ricotta, crumbled or dolloped
• Mozzarella, shredded
• Parmesan, shredded
• 1/4 cup fresh basil, chopped

Ladle the hot soup into bowls and top each serving generously with shredded or crumbled ricotta, mozzarella, and parmesan cheese.

I always use Galbani ricotta because it has a creamier consistency that melts beautifully into the hot soup.

Add a sprinkle of fresh chopped basil to each bowl for brightness and a finishing touch that complements the Italian flavors throughout the soup.

Rich Lasagna Soup with Ricotta

Delicious Rich Lasagna Soup with Ricotta recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 7 servings

Calories 3350 kcal

Ingredients

  

• 1 lb ground beef
• 1 onion (diced into 1/2-inch pieces for even cooking)
• 6 garlic cloves
• 3/4 tsp red pepper flakes
• 24 oz Italian sauce (I use Rao's Homemade Marinara for the best flavor)
• 10 cups chicken broth
• 14 oz crushed tomatoes (I prefer Muir Glen for a sweeter, less acidic base)
• 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-inch to 2-inch pieces)
• 1/2 cup cream
• 1/4 cup fresh basil, chopped
• For the garnish::
• mozzarella
• parmesan
• ricotta (I always use Galbani for a creamier finish)

Instructions

 

• Heat a large pot or Dutch oven over medium-high heat and add the ground beef, breaking it apart as it cooks. Once the beef is mostly browned, add the diced onion and continue cooking until the onion softens and the beef is fully cooked, about 5-7 minutes total. The beef and onion should develop some color and caramelization, which adds depth to the soup. Drain excess fat from the pot, leaving about 1 tablespoon to keep things flavorful.
• Add the minced garlic and red pepper flakes to the pot with the cooked beef and onion, stirring constantly for about 30 seconds. This brief cooking time releases the aromatic oils from the garlic and pepper flakes, intensifying their flavor without burning them. I find this blooming technique crucial—it prevents the garlic from tasting raw or bitter in the finished soup.
• Add the Italian sauce, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, dried oregano, fennel seeds, salt, pepper, and bay leaf to the pot. Stir everything together until well combined, then pour in 6 cups of the chicken broth. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. The combination of tomato products, vinegar, and sugar creates a balanced, rich flavor base—the vinegar cuts through the sweetness while the sugar mellows the acidity of the tomatoes.
• Break the lasagna noodles into 1-inch to 2-inch pieces and add them directly to the boiling soup. Reduce the heat to medium or medium-low and let the soup simmer for 20-30 minutes, stirring occasionally to prevent the noodles from sticking together. The noodles will soften and absorb the flavorful broth, creating the signature lasagna soup texture. I always taste the noodles around the 20-minute mark—you want them tender but not mushy, which usually takes about 25 minutes.
• Remove the bay leaf from the pot and discard it. Stir in the cream and add 2-4 cups of the remaining chicken broth, depending on how thick you prefer your soup—start with 2 cups for a thicker consistency and add more for a brothier result. Heat through gently without bringing it to a boil. Taste the soup and adjust seasoning with additional salt and pepper if needed. The cream adds richness and balances the acidity of the tomatoes while the extra broth creates the proper consistency.
• Ladle the hot soup into bowls and top each serving generously with shredded or crumbled ricotta, mozzarella, and parmesan cheese. I always use Galbani ricotta because it has a creamier consistency that melts beautifully into the hot soup. Add a sprinkle of fresh chopped basil to each bowl for brightness and a finishing touch that complements the Italian flavors throughout the soup.