There’s nothing quite like the feeling of cozying up on a chilly evening with a steaming bowl of soup that embodies all the flavors of comfort food. As the rich aroma of tomatoes and melting cheese fills my kitchen, I’m reminded of family gatherings where lasagna was the centerpiece, yet we had to wait endlessly for that hearty dish to finish baking. What if I told you that all those savory notes could be enjoyed in a fraction of the time? Enter my Quick & Creamy Lasagna Soup with Ricotta!
This recipe invites you to dive into a velvety soup that not only delivers those classic lasagna flavors you crave but is also customizable to fit your taste. With just a handful of ingredients and under an hour of your time, you can enjoy a delicious, comforting meal that will leave everyone at the table asking for seconds. Whether you prefer ground beef or a spicy Italian sausage, there’s a delightful flexibility that makes this dish perfect for busy weeknights or casual gatherings. So grab your ladle, and let’s make a cozy bowl of lasagna magic!
Why is Rich Lasagna Soup with Ricotta perfect?
Comforting flavors: This soup captures all the hearty goodness of traditional lasagna, making it a cozy staple for chilly evenings.
Speedy cooking: Ready in under an hour, it’s ideal for busy weeknights when time is of the essence.
Customizable: Whether you prefer beef or sausage, you can easily adapt it to match your tastes or dietary needs.
Creamy texture: Each spoonful is velvety, filled with melting cheese and tender noodles that will please the whole family.
Crowd-pleaser: Serve with garlic bread, and watch friends and family return for seconds as they savor every bite!
Don’t forget to check out our serving suggestions for an added touch to your meal!
Rich Lasagna Soup with Ricotta Ingredients
• Get ready to create a comforting dish!
For the Soup Base
- Ground Beef – Provides protein and flavor; substitute with Italian sausage for a spicier option.
- Onion – Adds sweetness and depth; dice into 1/2-inch pieces for even cooking.
- Garlic – Enhances aroma and taste; use fresh for the best flavor.
- Red Pepper Flakes – Adds heat; adjust the amount for desired spiciness.
- Italian Sauce – Acts as the flavor base; Rao’s Homemade Marinara is highly recommended.
- Chicken Broth – Provides liquid and depth; vegetable broth can be used for a vegetarian version.
- Crushed Tomatoes – Adds body and sweetness; Muir Glen is preferred for less acidity.
- Tomato Paste – Intensifies the rich tomato flavor.
- Balsamic Vinegar – Balances sweetness and acidity; can replace with red wine vinegar.
- Sugar – Cuts acidity from tomatoes; adjust to your taste.
- Dried Herbs (Basil, Parsley, Oregano) – Adds an Italian flavor profile; fresh herbs can enhance the taste.
- Fennel Seeds – Gives a unique flavor note; omit if you prefer a simpler taste.
- Bay Leaf – Adds aromatic flavor during cooking; remember to remove before serving.
For the Noodles
- Lasagna Noodles – Provides heartiness; break into bite-sized pieces for even cooking.
For the Creaminess
- Cream – Adds richness and velvety texture; avoid curdling by adding at the end.
- Mozzarella & Parmesan – For topping, adding creaminess and richness.
For Garnishing
- Fresh Basil – Adds brightness as a garnish; parsley can be used as an alternative.
- Ricotta – The star ingredient for topping, delivering that classic creamy finish.
This Rich Lasagna Soup with Ricotta is not just a meal; it’s a warm embrace in a bowl, ready to make your evening delightful!
How to Make Rich Lasagna Soup with Ricotta
Heat oil: In a large pot or Dutch oven over medium-high heat, warm a tablespoon of oil. This sets the stage for the flavors to meld together beautifully.
Brown meat: Add the ground beef and cook until brown, stirring occasionally for about 5-7 minutes. Ensure it’s cooked through and fully browned to enhance the flavor.
Sauté onions: Toss in the diced onions and cook until they soften, approximately 5-7 minutes. They should become translucent, adding a lovely sweetness to the mix.
Add garlic: Drain excess fat from the pot, reserving just a tablespoon. Stir in minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant, but be careful not to burn the garlic.
Combine sauces: Pour in the Italian sauce, crushed tomatoes, tomato paste, balsamic vinegar, a spoonful of sugar, and a blend of dried herbs, salt, and pepper. Stir everything together until well combined!
Pour in broth: Add the chicken broth and bring the mixture to a rolling boil. This will create a rich, flavorful base for your soup.
Add noodles: Break the lasagna noodles into 1-2 inch pieces and add them to the pot. Reduce heat to a simmer and cook for 20-30 minutes, or until noodles are tender and fully cooked.
Finish with cream: Remove the bay leaf and gently stir in the cream, adjusting the thickness of the soup by adding more broth if desired.
Serve and garnish: Ladle the hot soup into bowls and top with dollops of ricotta, mozzarella, and Parmesan cheese. Don’t forget to garnish with fresh basil for that extra touch of brightness!
Optional: Drizzle a little olive oil on top before serving for added richness.
Exact quantities are listed in the recipe card below.
What to Serve with Rich Lasagna Soup with Ricotta?
Cozy up your weeknight dinner with delightful sides that complement each spoonful of this creamy, hearty soup.
Warm Garlic Bread: A classic pairing, the buttery, garlicky loaves are perfect for dipping into the rich broth.
Simple Caesar Salad: Crisp romaine, crunchy croutons, and creamy dressing add a fresh contrast to the soup’s warmth.
Roasted Veggies: Seasonal roasted vegetables bring an earthy sweetness that balances the dish, adding both texture and nutrition.
Parmesan Crisps: These crunchy bites add salty flavor and a satisfying crunch, enhancing the creaminess of the soup beautifully.
Sangria: A fruity, refreshing drink choice that cuts through the richness of the soup, making each sip a delightful experience.
Chocolate Mousse: For dessert, this light, airy treat provides a rich finish that feels indulgent yet remains perfectly balanced after the soup.
Each side dish offers its own unique texture and flavor, ensuring your meal is a delightful celebration of tastes!
Make Ahead Options
These Rich Lasagna Soup with Ricotta options are perfect for busy weeknights and meal prep enthusiasts! You can prepare the soup base (without the noodles and cream) up to 3 days in advance, storing it in an airtight container in the refrigerator to maintain its rich flavor. Additionally, chop your vegetables and measure out the spices 24 hours ahead for an even quicker cooking experience. When you’re ready to serve, simply reheat the soup base, add freshly broken noodles, and bring it to a simmer. Finish by stirring in the cream right before serving for that velvety texture, ensuring your lasagna soup remains just as delicious as when first made!
Expert Tips for Rich Lasagna Soup with Ricotta
Start Moderately: Begin with 6 cups of broth to control the soup’s consistency; you can always adjust by adding more later.
Grease Control: Drain excess oil after browning the beef. This prevents the soup from becoming too greasy and keeps it light.
Flavor Boost: Mix ricotta with a little parmesan or fresh herbs before topping the soup for an extra layer of deliciousness.
Careful with Cream: Add cream only after removing the soup from heat to prevent curdling and ensure a silky texture.
Store Properly: Separate noodles and broth before refrigerating leftovers to maintain texture and avoid mushiness when reheating.
How to Store and Freeze Rich Lasagna Soup with Ricotta
Fridge: Store leftovers in an airtight container for up to 4 days. Keep noodles and broth separate to maintain the best texture when reheating.
Freezer: You can freeze the lasagna soup without noodles or cream for up to 3 months. Add fresh noodles and cream when reheating for an ideal taste and consistency.
Reheating: When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove over medium heat, stirring occasionally until warmed through.
Room Temperature: Avoid leaving soup out for more than 2 hours to prevent spoilage; refrigerate promptly for safety.
Rich Lasagna Soup with Ricotta Variations
Feel free to play around with this soup, making it your own with delightful tweaks and substitutions!
- Meat Swap: Replace ground beef with Italian sausage for a warm, spicy twist. You’ll find the flavors blend beautifully.
- Cheese Creations: Use burrata or mascarpone in place of ricotta for a creamier, extravagant topping. It’s a luscious upgrade!
- Veggie Boost: Toss in fresh spinach or sautéed mushrooms to increase nutrition and flavor, adding depth to each bowl.
- Herb Alternatives: Experiment with fresh basil or oregano instead of dried herbs for a vibrant, garden-fresh taste that brightens the soup.
- Noodle Variety: Try using zoodles (zucchini noodles) for a low-carb, veggie-packed option that still offers great flavor and texture.
- Spice It Up: Add more red pepper flakes or a dash of crushed red chili for an extra kick that warms the soul!
- Creamy Dreams: Swap cream for Greek yogurt or sour cream for a tangy twist that maintains richness while lightening things up.
- Tomato Twist: Include fire-roasted tomatoes instead of crushed tomatoes for a deeper, smokier flavor profile that adds an exciting layer to the soup.
Rich Lasagna Soup with Ricotta Recipe FAQs
What type of ground beef should I use for the soup?
Absolutely! I recommend using lean ground beef to keep the soup lighter while still enjoying robust flavors. If you prefer a bit of spice, feel free to substitute with Italian sausage for a delightful kick!
How should I store leftovers and how long can I keep them?
For the best results, store leftovers in an airtight container in the fridge for up to 4 days. It’s crucial to keep the noodles and broth separate to maintain the soup’s texture. This prevents the noodles from becoming mushy when reheating. Just add fresh noodles once you reheat!
Can I freeze Rich Lasagna Soup with Ricotta?
Certainly! To freeze, place the soup without the noodles or cream in a freezer-safe container for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the refrigerator. Once thawed, reheat on the stove and stir in cooked noodles and cream to achieve that rich, creamy texture again.
What should I do if my soup turns out too thick?
If your soup ends up thicker than you’d like, simply add more chicken broth, a little at a time, until you reach your desired consistency. Stir it well and allow it to heat through. Remember, starting with 6 cups keeps it manageable, and you can always add more broth if necessary!
Are there any dietary considerations I should keep in mind?
Absolutely! If you’re preparing this dish for someone with allergies, be mindful of gluten from lasagna noodles and dairy from cream and cheese. You can opt for gluten-free noodles and plant-based cream alternatives to make it suitable for various dietary needs. Always double-check ingredient labels to ensure safety for those with sensitive stomachs!
Rich Lasagna Soup with Ricotta for Cozy Weeknight Dinners
Equipment
- - Large pot
- - Dutch oven
Ingredients
For the Soup Base
- 1 pound Ground Beef or Italian sausage for spiciness
- 1 cup Onion diced into 1/2-inch pieces
- 3 cloves Garlic minced
- 1 teaspoon Red Pepper Flakes adjust for desired spiciness
- 24 ounces Italian Sauce Rao's Homemade Marinara recommended
- 4 cups Chicken Broth vegetable broth for vegetarian version
- 28 ounces Crushed Tomatoes Muir Glen preferred
- 2 tablespoons Tomato Paste
- 1 tablespoon Balsamic Vinegar or red wine vinegar
- 1 teaspoon Sugar to balance acidity
- 1 tablespoon Dried Herbs Basil, Parsley, Oregano
- 1 teaspoon Fennel Seeds omit if desired
- 1 leaf Bay Leaf remove before serving
For the Noodles
- 12 ounces Lasagna Noodles break into bite-sized pieces
For the Creaminess
- 1 cup Cream add at the end to avoid curdling
- 1 cup Mozzarella for topping
- 1/2 cup Parmesan for topping
For Garnishing
- 1/4 cup Fresh Basil or parsley
- 1 cup Ricotta for topping
Instructions
Step-by-Step
- In a large pot or Dutch oven over medium-high heat, warm a tablespoon of oil.
- Add the ground beef and cook until brown, stirring occasionally for about 5-7 minutes.
- Toss in the diced onions and cook until they soften, approximately 5-7 minutes.
- Drain excess fat from the pot, reserving just a tablespoon. Stir in minced garlic and red pepper flakes for 30 seconds.
- Pour in the Italian sauce, crushed tomatoes, tomato paste, balsamic vinegar, sugar, and a blend of dried herbs, salt, and pepper. Stir together.
- Add the chicken broth and bring the mixture to a rolling boil.
- Break the lasagna noodles into 1-2 inch pieces and add them to the pot. Reduce heat to a simmer and cook for 20-30 minutes.
- Remove the bay leaf and gently stir in the cream, adjusting thickness by adding more broth if desired.
- Ladle the hot soup into bowls and top with dollops of ricotta, mozzarella, and Parmesan cheese. Garnish with fresh basil.