Creamy Lasagna Soup with Ricotta Recipe Easy Homemade Comfort Food

Let me tell you, the scent of garlic, simmering tomatoes, and melted cheese wafting from my pot is enough to make anyone’s mouth water. The first time I made this creamy lasagna soup with ricotta, I was instantly hooked – the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma’s kitchen was filled with bubbling pots of hearty soup and warm bread, but this creamy lasagna soup with ricotta brings that old-school comfort into a bowl that’s dangerously easy to make.

You know what’s funny? I stumbled upon this recipe on a rainy weekend, trying to recreate my favorite lasagna flavor but without the hours of layering and baking. Honestly, it feels like a warm hug in a bowl, combining all the cozy goodness of lasagna but with a silky broth and dollops of fresh ricotta that make every spoonful sing. My family couldn’t stop sneaking spoons from the pot before dinner (and I can’t really blame them). This soup is perfect for chilly evenings, busy weeknights, or even those times when you want to brighten up your Pinterest recipe board with something a little different yet oh-so-familiar.

After testing this recipe multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting to friends who need some serious comfort food love. You’re going to want to bookmark this one—trust me.

Why You’ll Love This Creamy Lasagna Soup with Ricotta Recipe

Honestly, this creamy lasagna soup with ricotta isn’t just tasty—it’s a game changer for soup lovers and lasagna fans alike. Here’s why it’s earned a permanent spot in my recipe collection:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or those last-minute cravings when you want comfort without the wait.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry and fridge.
• Perfect for Cozy Dinners: Ideal for warming up after a long day or sharing with family on chilly evenings.
• Crowd-Pleaser: Always gets rave reviews from both kids and adults—because who can resist a soup that tastes like lasagna?
• Unbelievably Delicious: The creamy broth, tender noodles, and luscious ricotta create a texture and flavor combo that’s pure, nostalgic comfort.

What makes this recipe stand apart is the addition of fresh ricotta stirred in at the end—it adds a silky richness that turns a simple soup into something extraordinary. Plus, there’s a perfect balance of herbs and spices that bring out the classic lasagna flavor without overpowering the dish. It’s comfort food reimagined—faster, lighter, but with the same soul-soothing satisfaction.

Whether you’re impressing guests without stress or just treating yourself to a simple meal, this creamy lasagna soup with ricotta will quickly become your go-to. It’s the kind of recipe that makes you close your eyes after the first bite and sigh happily.

What Ingredients You Will Need

This creamy lasagna soup with ricotta uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most are pantry staples or easy to find in your local grocery store.

• Olive oil: 2 tablespoons (for sautéing and adding richness)
• Ground beef or Italian sausage: 1 pound (450 g) (I like using mild Italian sausage for extra flavor)
• Yellow onion: 1 medium, diced (adds sweetness and depth)
• Garlic cloves: 3, minced (because garlic makes everything better!)
• Tomato paste: 2 tablespoons (for concentrated tomato flavor)
• Diced tomatoes: 1 can (28 ounces / 800 g) (fire-roasted if you want a smoky touch)
• Chicken or vegetable broth: 6 cups (1.4 liters) (preferably low-sodium for better control over saltiness)
• Lasagna noodles: 6 ounces (170 g), broken into bite-sized pieces (no need to cook separately!)
• Italian seasoning: 2 teaspoons (blend of basil, oregano, thyme – I recommend McCormick’s Italian Seasoning)
• Red pepper flakes: 1/4 teaspoon (optional, for a little heat)
• Salt and pepper: To taste
• Ricotta cheese: 1 cup (240 ml), whole milk ricotta works best (adds creamy comfort)
• Fresh basil or parsley: For garnish (adds color and fresh flavor)
• Grated Parmesan cheese: Optional, for serving (because more cheese is never a bad idea)

You can swap ground beef with turkey or even keep it vegetarian by replacing meat with mushrooms or lentils. For a gluten-free option, try gluten-free lasagna noodles or substitute with small pasta shapes like penne.

Equipment Needed

• Large Dutch oven or heavy-bottomed pot: Ideal for even heat distribution and enough space for all ingredients.
• Wooden spoon or heatproof spatula: For stirring and browning the meat.
• Chef’s knife and cutting board: For prepping onions, garlic, and herbs.
• Measuring cups and spoons: To get those perfect quantities.
• Ladle: For serving the soup into bowls.

If you don’t have a Dutch oven, a large heavy pot will work just fine. I’ve also used a slow cooker to finish the soup after browning the meat, but cooking on the stovetop gives you more control over the texture of the noodles and broth. For budget-friendly options, basic stainless steel pots are just as good as pricier brands for this recipe.

Preparation Method

1. Heat the olive oil: In a large Dutch oven over medium heat, add 2 tablespoons of olive oil. Wait about 1 minute until it shimmers.
2. Sauté the onion and garlic: Add the diced onion and cook for 4-5 minutes until translucent and fragrant. Toss in the minced garlic and cook for another 30 seconds, careful not to burn it.
3. Brown the meat: Add the ground beef or Italian sausage. Break it up with your spoon and cook until no longer pink, about 6-8 minutes. Drain excess fat if necessary to keep the soup from being greasy.
4. Stir in tomato paste: Mix in 2 tablespoons of tomato paste and let it cook for 2 minutes. This gives a rich, concentrated tomato flavor that’s essential here.
5. Add diced tomatoes and broth: Pour in the canned diced tomatoes (with juices) and 6 cups (1.4 L) of broth. Stir everything together.
6. Season the soup: Sprinkle in 2 teaspoons Italian seasoning, 1/4 teaspoon red pepper flakes (if using), salt, and pepper to taste. Give it a good stir.
7. Bring to a boil: Increase heat to high and bring the soup to a rolling boil.
8. Add broken lasagna noodles: Carefully stir in the 6 ounces (170 g) of broken noodles. Reduce heat to medium-low and simmer for 12-15 minutes, until noodles are tender but not mushy. Stir occasionally to prevent sticking.
9. Check seasoning and texture: Taste the broth and adjust salt, pepper, or herbs as needed. The soup should be thick and creamy with tender noodles.
10. Finish with ricotta: Remove the pot from heat. Dollop 1 cup (240 ml) of fresh ricotta cheese on top of each bowl when serving, stirring it in for creamy texture or leaving it as little pockets to enjoy.
11. Garnish and serve: Sprinkle chopped fresh basil or parsley and grated Parmesan cheese on top. Serve hot and enjoy immediately.

Pro tip: If the soup thickens too much as it sits, just add a splash of broth or water to loosen it back up. Keep an eye on the noodles to avoid overcooking—they should be tender but still hold their shape.

Cooking Tips & Techniques

Getting creamy lasagna soup with ricotta just right is all about timing and layering flavors. Here are some tips I’ve picked up along the way:

• Don’t rush browning your meat: Let it get nicely browned for deeper flavor. Rushing this step results in bland broth.
• Use good-quality canned tomatoes: They make a huge difference in flavor. San Marzano or fire-roasted varieties bring added depth.
• Break noodles into bite-sized pieces: This helps them cook evenly in the broth and makes the soup easier to eat.
• Watch your noodles: Overcooked pasta turns mushy fast, so start tasting around the 12-minute mark.
• Fresh herbs at the end: Adding basil or parsley last keeps their bright flavor intact.
• Ricotta temperature: Use room temperature ricotta so it blends smoothly without clumps.

One time, I accidentally added the noodles too early, and they turned into a mushy mess—lesson learned! Now I always add them only after the broth is boiling. Also, stirring gently but consistently prevents noodles from clumping at the bottom. Multitasking by prepping your garnish while the soup simmers saves time and makes serving a breeze.

Variations & Adaptations

This creamy lasagna soup with ricotta is super adaptable to different tastes and dietary needs.

• Vegetarian version: Skip the meat and use mushrooms or lentils for that hearty bite. Add a splash of soy sauce or liquid smoke for umami.
• Low-carb adaptation: Swap lasagna noodles for zucchini ribbons or shirataki noodles to keep carbs in check.
• Spicy twist: Add extra red pepper flakes or a dash of hot sauce to bring some heat to the comforting broth.
• Different cheese: If you don’t have ricotta, try stirring in mascarpone or cottage cheese for creaminess.
• Slow cooker method: Brown meat and sauté aromatics first, then add everything to your slow cooker on low for 3-4 hours. Add noodles during the last 30 minutes.

Personally, I once added roasted butternut squash cubes to the soup for a fall-inspired twist. It brought a lovely sweetness and extra texture. Feel free to experiment—this soup loves a personal touch!

Serving & Storage Suggestions

This creamy lasagna soup with ricotta is best served hot, straight from the pot, with a generous dollop of ricotta on top. I like to sprinkle fresh herbs and a little Parmesan cheese to finish. It pairs perfectly with a crisp green salad or some crusty garlic bread to soak up the luscious broth.

Leftovers store well in the refrigerator for up to 3 days. Keep the ricotta separate when storing if possible, so you can add fresh dollops when reheating. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if it gets too thick.

Freezing is possible but the noodles might get softer upon thawing, so I recommend freezing the broth and meat mixture separately, then adding fresh noodles and ricotta when you’re ready to eat. Flavors tend to deepen after a day or two in the fridge, so sometimes waiting before serving is actually worth it!

Nutritional Information & Benefits

This creamy lasagna soup with ricotta offers a balanced mix of protein, carbohydrates, and fats, making it a satisfying meal. A typical serving contains roughly 350-400 calories, with about 25 grams of protein and 15 grams of fat, depending on your meat choice.

Ricotta cheese provides a good source of calcium and healthy fats, while the tomatoes supply antioxidants like lycopene. Using lean ground meat keeps fat content moderate, and you can easily adjust sodium by choosing low-sodium broth.

For those watching gluten intake, swapping noodles for gluten-free options makes this soup accessible. Plus, this recipe is a comforting way to get in some veggies and protein without feeling heavy or overly rich.

Conclusion

So, why is this creamy lasagna soup with ricotta recipe worth making? Because it captures all the flavors and textures of classic lasagna in a bowl—fast, easy, and incredibly comforting. You can customize it to suit your taste buds, dietary needs, or whatever you have on hand. Honestly, it’s one of those recipes that feels like a little celebration every time you eat it.

I love how this soup brings family and friends together, sparking smiles and second helpings. If you give it a try, let me know how you personalized your creamy lasagna soup with ricotta! Drop a comment, share your tweaks, or even tag me if you post it on social media. Here’s to cozy bowls and happy tummies!

FAQs About Creamy Lasagna Soup with Ricotta

Can I make this soup ahead of time?

Yes! You can prepare the soup up to two days in advance. Store it in the fridge without the ricotta and add fresh dollops when serving.

What’s the best way to reheat leftovers?

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it gets too thick.

Can I freeze creamy lasagna soup?

Freezing is possible but noodles may get mushy. To avoid this, freeze the broth and meat separately, then add fresh noodles and ricotta after thawing.

Is there a vegetarian version of this soup?

Absolutely! Replace the meat with mushrooms, lentils, or your favorite plant-based protein. Adjust seasoning to taste.

What can I use instead of ricotta cheese?

You can substitute mascarpone, cottage cheese, or even cream cheese for a similar creamy effect, though ricotta’s texture is unique.

Print