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A bowl of delicious lasagna soup topped with cheese and herbs.

Lasagna Soup with Ricotta Cheese

A comforting one-pot lasagna soup rich with the flavors of classic lasagna, perfect for busy weeknights and easily customizable.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

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 flavor; onion powder can be used if in a pinch.
  • 3 cloves garlic, minced Fresh garlic offers the best flavor; 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; store-bought works well.
  • 8 ounces uncooked pasta Use rotini, fusilli, or any small pasta; 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 fresh for the best texture and flavor.
  • 1 large egg Adds creaminess and helps bind the mixture.
  • 1/2 cup grated Parmesan cheese Freshly grated cheese enhances the flavor compared to store-bought.
  • to taste Salt and pepper Seasoning is essential, so taste as you go!
For Garnishing
  • to taste Fresh basil or parsley, chopped A sprinkle on top adds a refreshing touch.
  • to taste More grated Parmesan cheese Because who doesn’t love more cheese?

Method
 

Preparation
  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.
  2. Add the diced onion and garlic to the meat, sautéing for about 3-4 minutes until the onion becomes translucent and fragrant.
  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.
  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.
  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.
  6. Ladle the soup into bowls, garnish with fresh herbs and additional Parmesan cheese. Serve hot and enjoy the comforting warmth!

Notes

Use lean meats for a lighter dish, or try ground turkey or a plant-based meat alternative for a healthier version. Feel free to replace traditional pasta with gluten-free varieties or add extra veggies, like zucchini or spinach. 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. For an extra kick, add red pepper flakes or your favorite hot sauce.