Lasagna Soup
Introduction
There’s something utterly comforting about a warm bowl of soup, especially on a chilly evening. I first stumbled upon the idea of lasagna soup during a family gathering when my cousin decided to put a twist on the traditional Italian dish. The rich aroma of tomatoes, garlic, and herbs wafted through the air, and I was instantly captivated. I’ve recreated that experience in my own kitchen countless times since. What makes this Lasagna Soup with Ricotta Cheese so special is not just its incredible flavor profile but also the love and nostalgia it brings to our table. It’s a dish that has turned ordinary weeknights into cherished family moments, proving that even a casual meal can be extraordinary.
What Makes This Recipe Special
This Lasagna Soup with Ricotta Cheese stands out for several reasons. First, it captures all the iconic flavors of classic lasagna but presents them in a delightful, cozy soup format. It’s a healthier alternative to the layered pasta dish, allowing you to savor all the goodness without the heavy carbs. Additionally, it’s a quick one-pot meal that can be ready in under an hour, making it perfect for busy families.
You’ll also appreciate that this recipe is completely customizable. Feel free to add your favorite vegetables or meats, or adjust the cheese to suit your taste. It’s a guaranteed crowd-pleaser, bringing smiles to faces and warmth to hearts a must-try in any home!
Ingredients You’ll Need
For the Soup
- 1 pound ground beef or Italian sausage: Use lean meat for a healthier version or substitute with turkey or a plant-based alternative.
- 1 medium onion, diced: Fresh onions enhance the flavor, but you can use onion powder if you’re in a pinch.
- 3 cloves garlic, minced: Fresh garlic offers the best flavor; however, jarred minced garlic can save time.
- 1 can (28 ounces) crushed tomatoes: Opt for organic or no-salt-added for a healthier option.
- 4 cups beef or vegetable broth: Homemade broth is ideal, but store-bought works just as well.
- 8 ounces uncooked pasta: Use rotini, fusilli, or any small pasta of your choice; whole wheat or gluten-free versions are great substitutes.
- 2 tablespoons Italian seasoning: You can make your own blend with dried basil, oregano, and thyme.
For the Ricotta Mixture
- 15 ounces ricotta cheese: Ensure it’s fresh for the best texture and flavor.
- 1 large egg: This adds creaminess and helps bind the mixture.
- 1/2 cup grated Parmesan cheese: Freshly grated cheese enhances the flavor compared to store-bought.
- Salt and pepper to taste: Seasoning is essential, so be sure to taste as you go!
For Garnishing
- Fresh basil or parsley, chopped: A sprinkle on top adds a refreshing touch.
- More grated Parmesan cheese: Because who doesn’t love more cheese?
How to Prepare This Recipe
Step 1
In a large pot or Dutch oven, brown the ground meat over medium heat until fully cooked, breaking it apart with a spoon as it cooks. Drain excess fat if necessary.
Step 2
Add the diced onion and garlic to the meat, sautéing for about 3-4 minutes until the onion becomes translucent and fragrant.
Step 3
Stir in the crushed tomatoes, broth, pasta, and Italian seasoning. Bring the mixture to a gentle simmer, then cover and cook for 10-12 minutes, or until the pasta is tender.
Step 4
While the soup is simmering, combine the ricotta cheese, egg, Parmesan cheese, and a pinch of salt and pepper in a bowl. Mix until well combined and creamy.
Step 5
Once the pasta is cooked, remove the pot from heat. Spoon the ricotta mixture into the soup right before serving, stirring gently to create swirls of creamy goodness.
Step 6
Ladle the soup into bowls, garnish with fresh herbs and additional Parmesan cheese. Serve hot and enjoy the comforting warmth!
Helpful Cooking Tips
- Use lean meats for a lighter dish, or try ground turkey or a plant-based meat alternative for a healthier version.
- Substitute pasta: Feel free to replace traditional pasta with gluten-free varieties or add extra veggies, like zucchini or spinach.
- Make it ahead: The soup keeps well in the fridge for up to 3 days and can be reheated easily. Just add a splash of broth to thin it if it thickens too much.
- Spice it up: For an extra kick, add red pepper flakes or your favorite hot sauce.
Best Ways to Serve
- Enjoy the soup warm, topped with fresh basil and a generous sprinkle of Parmesan.
- Pair it with a side salad for a complete meal, or serve with slices of crusty bread for dipping.
- A glass of red wine, like Chianti or a smooth Merlot, complements the rich tomato flavors beautifully.
- For a family night, consider setting up a DIY topping bar where everyone can customize their bowls with extra cheese, herbs, or spices.
Common Questions
Can I make this recipe ahead of time?
Absolutely! The flavors develop beautifully if made a day in advance. Just store it in an airtight container in the fridge.
Can I freeze the leftovers?
Yes! This soup freezes well. Just let it cool completely, transfer it to a freezer-safe container, and it will last up to 3 months.
What can I use instead of ricotta?
Cottage cheese or a vegan ricotta made from nuts can be excellent substitutes.
How do I prevent the dish from becoming watery?
Make sure to drain excess grease from the meat, and avoid overcooking the soup once the pasta is added. Adding the ricotta at the end reduces water absorption.
Can I make this vegetarian or dairy-free?
Definitely! Use plant-based meat alternatives and substitute ricotta with a dairy-free cheese or a nut-based ricotta.
Conclusion
This Lasagna Soup with Ricotta Cheese is more than just a meal; it’s a warm embrace in a bowl, perfect for gathering loved ones around the table. The blend of flavors, textures, and the joy of sharing a dish made with love makes this recipe special. I encourage you to try it and make it your own. Share your experiences, and let the world know how your family enjoyed this heartwarming dish!
“This Lasagna Soup is a game-changer! Creamy, cheesy, and comforting it’s become our new family favorite! We can’t get enough of it!”
Lasagna Soup with Ricotta Cheese
Ingredients
Method
- In a large pot or Dutch oven, brown the ground meat over medium heat until fully cooked, breaking it apart with a spoon as it cooks. Drain excess fat if necessary.
- Add the diced onion and garlic to the meat, sautéing for about 3-4 minutes until the onion becomes translucent and fragrant.
- Stir in the crushed tomatoes, broth, pasta, and Italian seasoning. Bring the mixture to a gentle simmer, then cover and cook for 10-12 minutes, or until the pasta is tender.
- While the soup is simmering, combine the ricotta cheese, egg, Parmesan cheese, and a pinch of salt and pepper in a bowl. Mix until well combined and creamy.
- Once the pasta is cooked, remove the pot from heat. Spoon the ricotta mixture into the soup right before serving, stirring gently to create swirls of creamy goodness.
- Ladle the soup into bowls, garnish with fresh herbs and additional Parmesan cheese. Serve hot and enjoy the comforting warmth!
Notes
- Easy Lasagna Soup Recipe | Quick & Hearty 40-Minute Meal - January 13, 2026
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