Go Back
Rich Lasagna Soup with Ricotta

Rich Lasagna Soup with Ricotta for Cozy Weeknight Dinners

This Rich Lasagna Soup with Ricotta brings cozy flavors to your weeknight dinners, combining comfort food with quick preparation.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner
Cuisine Italian
Servings 6 bowls
Calories 450 kcal

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.

Notes

Store leftovers in an airtight container for up to 4 days. Noodles and broth should be kept separate for best texture.
Keyword comfort food, cozy dinner, easy soup, quick recipes, Rich Lasagna Soup with Ricotta, Weeknight meals