Lasagna Soup with Ricotta Cheese: An Incredible Ultimate Recipe for 6

A Cozy Bowl of Comfort Awaits

Picture this: a steaming bowl of Lasagna Soup filled with hearty ingredients that comfort your soul like a warm hug on a chilly night. This incredible ultimate recipe combines all the flavors of classic lasagna with an easy, soup-style twist. And the best part? It’s super quick to make and clean up! Who wouldn’t want to dive into a bowl of warmth, creaminess, and joy? 😍

Why You Should Make This Recipe

Let’s face it, life is busy, and who has time for complicated dinners? Here’s why this Lasagna Soup will quickly become your go-to dish:

• Easy Cleanup: It all happens in one pot! Less mess means more time to kick back and relax.
• Family-Friendly: Even the picky eaters in your house will love this soup. It’s practically an invite to have some extra veggies.
• Affordable Ingredients: Most of the items are pantry staples, making this homemade recipe easy on the wallet.

You’ll hear the compliments rolling in as your family cheers for seconds—and really, who doesn’t want that?

Ingredients

You don’t need fancy stuff — just these basics!

• 1 pound ground beef or Italian sausage
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 4 cups chicken or vegetable broth
• 2 cups uncooked short pasta (like shells or fusilli)
• 2 teaspoons dried Italian seasoning
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup fresh spinach or kale, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• Fresh basil for garnish (optional)
• Grated Parmesan cheese for serving

Directions

Making Lasagna Soup with Ricotta Cheese is straightforward. Follow these easy steps to create a delicious meal your family will love:

1. Brown the Meat: In a large pot, heat a tablespoon of olive oil over medium heat. Add the ground meat and cook until browned. Drain excess fat if necessary.
2. Sauté Vegetables: Add the diced onion to the pot and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add Tomatoes & Broth: Pour in the crushed tomatoes and chicken broth, stirring to combine. Bring the mixture to a simmer.
4. Season: Stir in the Italian seasoning, red pepper flakes (if using), salt, and pepper. Allow it to simmer for about 5 minutes to meld the flavors.
5. Cook the Pasta: Add the uncooked pasta to the pot and cook according to package instructions, typically around 8-10 minutes, or until al dente.
6. Add Greens: In the last 2-3 minutes of cooking, stir in the fresh spinach or kale until wilted.
7. Prepare the Ricotta Mixture: In a small bowl, combine the ricotta cheese with a pinch of salt and pepper. Set aside.
8. Serve the Soup: Ladle the soup into bowls, topping each serving with a generous dollop of ricotta cheese and a sprinkle of shredded mozzarella.
9. Garnish: Add fresh basil and grated Parmesan cheese on top for an extra layer of flavor before serving.

With these straightforward steps, you’re on your way to enjoying a delicious bowl of Lasagna Soup with Ricotta Cheese!

How to Make Lasagna Soup with Ricotta Cheese: An Incredible Ultimate Recipe for 6 (Overview)

First off, you brown your meat—it’s meat’s time to shine! Ah, but don’t forget to sauté the onions and garlic; that’s where the magic begins. Then comes the dance of the tomatoes and broth, stirring to blend those flavors like old friends at a reunion. Toss in your pasta, let it boil with a splash of patience, then finish off with greens and a glorious dollop of ricotta. Pro tip: Don’t skip toasting the garlic — it makes all the difference!

How to Serve Lasagna Soup with Ricotta Cheese: An Incredible Ultimate Recipe for 6

Presentation is key, my friend! Serve this heavenly soup in deep bowls to showcase those rich colors—red from the tomatoes, vibrant greens from the spinach, and the creamy white of the ricotta. Add a sprinkle of Parmesan for that enticing aroma and a touch of elegance. Pair it with some garlic bread for that satisfying crunch! Seriously, you’ll want to savor every spoonful.

How to Store Lasagna Soup with Ricotta Cheese: An Incredible Ultimate Recipe for 6

If you find leftovers (which are highly likely, but let’s be real, they won’t last long), store them in an airtight container in the fridge. They’ll keep for about 3-4 days. If you’re feeling organized, you can freeze portions for up to three months. To reheat, simmer on low or zap it in the microwave—just don’t forget to add a splash of broth to keep it nice and creamy!

Tips to Make Lasagna Soup with Ricotta Cheese: An Incredible Ultimate Recipe for 6

Here are a few insider tricks to take your soup to the next level:

• Pasta Pick: Go for short pasta shapes; they hold onto flavor better and fit perfectly in a spoonful.
• Veggie Boost: Swap in different greens based on the season. Arugula or Swiss chard can add a fun twist!
• Flavor Depth: Let your soup simmer a bit longer if you have time—it enhances all those delicious flavors.
• Cheese, Please: Mix a handful of cheese into the broth while it cooks for even more cheesiness.

Variation

Feeling adventurous? Turn this dish vegan by substituting the meat with mushrooms or plant-based sausage. Swap out the ricotta for a blend of silken tofu with nutritional yeast for a creamy vegan alternative. Want a spicy kick? Amp up the red pepper flakes for a fiery take!

FAQs

Can I make this soup ahead of time?
Yes! It stores well in the fridge for a few days, and the flavors deepen over time.

What can I use instead of ground beef?
Feel free to swap it for turkey, chicken, or any plant-based protein you prefer!

Can I freeze Lasagna Soup?
Absolutely! Just let it cool, transfer to airtight containers, and freeze for up to three months.

Now that you have the ultimate guide to making Lasagna Soup with Ricotta Cheese, I can almost hear the spoons clinking and the happy chatter around your dinner table!

📌 Pin this recipe for your next cozy dinner night!

Lasagna Soup

A comforting and hearty soup that combines all the flavors of classic lasagna into an easy and quick one-pot meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound ground beef or Italian sausage
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 4 cups chicken or vegetable broth
• 2 cups uncooked short pasta (like shells or fusilli)
• 2 teaspoons dried Italian seasoning
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup fresh spinach or kale, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• Fresh basil for garnish (optional)
• Grated Parmesan cheese for serving

Method

 

Cooking

1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the ground meat and cook until browned. Drain excess fat if necessary.
2. Add the diced onion to the pot and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Pour in the crushed tomatoes and chicken broth, stirring to combine. Bring the mixture to a simmer.
4. Stir in the Italian seasoning, red pepper flakes (if using), salt, and pepper. Allow it to simmer for about 5 minutes to meld the flavors.
5. Add the uncooked pasta to the pot and cook according to package instructions, typically around 8-10 minutes, or until al dente.
6. In the last 2-3 minutes of cooking, stir in the fresh spinach or kale until wilted.
7. In a small bowl, combine the ricotta cheese with a pinch of salt and pepper. Set aside.
8. Ladle the soup into bowls, topping each serving with a generous dollop of ricotta cheese and a sprinkle of shredded mozzarella.
9. Add fresh basil and grated Parmesan cheese on top for an extra layer of flavor before serving.

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days or freeze portions for up to three months. Add a splash of broth when reheating to keep it creamy. For a vegan version, substitute meat with mushrooms or plant-based sausage and ricotta with silken tofu.