Lasagna Soup Recipe with Ricotta: The Cozy, Cheesy Power Move Your Weeknight Needs

You know that moment when you want lasagna but your schedule says “LOL, no”? This is the fix—same flavors, half the effort, double the comfort. We’re talking rich tomato broth, melty mozzarella, and silky ricotta floating on top like a culinary mic drop.

It’s a one-pot situation that turns pantry stuff into an Italian grandma-level flex. Ten out of ten would make again—because it tastes like Sunday dinner but cooks like Tuesday night.

Why This Recipe Works

This soup channels classic lasagna layers into a faster, slurpable format without losing the soul of the dish. Browning sausage and aromatics builds a deep, meaty base that tastes like it simmered for hours.

Crushed tomatoes and broth thin the sauce to soup territory while still staying hearty. The ricotta “dollop” acts like the creamy middle layer, and broken lasagna noodles bring the nostalgia. Basically, it’s comfort math: same inputs, quicker output, massive payoff.

Shopping List – Ingredients

• 1 lb Italian sausage (mild or hot; or use ground beef/turkey)
• 1 tbsp olive oil (if sausage is lean)
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp crushed red pepper flakes (optional)
• 2 tsp Italian seasoning (or 1 tsp dried oregano + 1 tsp dried basil)
• 1 bay leaf
• 1 (28-oz) can crushed tomatoes
• 6 cups low-sodium chicken or vegetable broth
• 8–10 lasagna noodles, broken into bite-size pieces (about 6–7 oz pasta)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• Salt and black pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

Step-by-Step Instructions

1. Brown the sausage: In a large pot or Dutch oven over medium-high heat, cook sausage, breaking it into crumbles, until browned (5–7 minutes).

   Drain excess fat if needed. If using lean meat, add olive oil first.

2. Sweat aromatics: Add onion and cook until translucent (3–4 minutes). Stir in garlic for 30 seconds until fragrant.

   No burning—garlic drama is not the vibe.

3. Build flavor: Stir in tomato paste, red pepper flakes, Italian seasoning, and bay leaf. Cook 1 minute to caramelize the paste.
4. Add liquids: Pour in crushed tomatoes and broth. Bring to a gentle boil, then reduce to a lively simmer.
5. Cook the pasta: Stir in broken lasagna noodles.

   Simmer, stirring occasionally to prevent sticking, until al dente (8–12 minutes depending on noodle shape).

6. Cheese prep: In a small bowl, mix ricotta with a pinch of salt, pepper, and 2 tablespoons Parmesan. Optional: add a squeeze of lemon zest for brightness.
7. Finish the soup: Remove bay leaf. Taste and adjust salt and pepper.

   Stir in half the mozzarella and half the Parmesan until melty.

8. Serve: Ladle into bowls. Top each with a generous ricotta dollop, extra mozzarella/Parmesan, and fresh basil or parsley. Bask in applause.

Storage Tips

• Fridge: Store soup and cooked noodles separately for best texture.

  Soup keeps 4 days; noodles 3 days.

• Freezer: Freeze the soup base without noodles up to 3 months. Add fresh pasta when reheating.
• Reheat: Warm gently on the stove. If it thickens, add broth or water to loosen.
• Ricotta: Keep the ricotta mixture separate and add fresh to each bowl.

Why This is Good for You

• Protein from sausage and cheeses helps satiety and muscle recovery—your hunger doesn’t stand a chance.
• Lycopene in tomatoes supports heart health and may reduce inflammation.

  Tastes good, does good—win-win.

• Calcium from ricotta, mozzarella, and Parmesan supports bone health.
• Customizable carbs: Choose whole-wheat noodles for extra fiber and stable energy. FYI, your future self will thank you.

Pitfalls to Watch Out For

• Mushy noodles: Add pasta near the end and don’t overcook. They’ll continue to soften in hot broth.
• Underseasoning: Taste at multiple stages—broth, tomatoes, and cheese all affect salt balance.
• Grease overload: Drain excess fat from sausage to avoid oily broth.
• Ricotta clumps: Serve ricotta on top, not mixed in, to keep its creamy texture intact.

Recipe Variations

• Lean & Green: Swap sausage for ground turkey; add chopped spinach or kale in the last 3 minutes.
• Veggie Delight: Use mushrooms and zucchini instead of meat; bump umami with a splash of soy sauce or miso (trust me).
• Creamy Tomato: Stir in 1/2 cup heavy cream or half-and-half at the end for a silkier finish.
• Gluten-Free: Use gluten-free lasagna noodles or GF short pasta.
• Spicy Arrabbiata: Double the red pepper flakes and finish with chili oil.

  You’ve been warned.

FAQ

Can I use short pasta instead of lasagna noodles?

Yes. Use mafalda, bowties, or rotini. Adjust cook time per package directions and add near the end to keep them al dente.

What’s the best ricotta for this?

Whole-milk ricotta for creaminess.

If it’s watery, drain it through a fine-mesh sieve for 10–15 minutes to get that thick, cloud-like dollop.

Can I make it in a slow cooker?

Cook sausage, onion, garlic, and tomato paste on the stove first. Transfer to the slow cooker with tomatoes, broth, and seasonings; cook on Low 4–6 hours. Add pasta for the last 20–30 minutes only.

How do I make it dairy-free?

Use a plant-based ricotta and mozzarella, or top with cashew cream.

Choose oil instead of butter (if using) and check labels on broth.

How do I thicken or thin the soup?

To thicken, simmer uncovered for a few minutes or add a handful of mozzarella. To thin, splash in more broth or water. Easy dial control, IMO.

In Conclusion

This lasagna soup recipe with ricotta gives you classic Italian comfort with weeknight speed and zero drama.

It’s hearty, cheesy, and wildly flexible—exactly what your rotation needs. Keep the ricotta on standby, the noodles al dente, and your spoon ready. Seconds?

Obviously.