Lasagna Soup with Ricotta offers the comforting layers of classic lasagna reimagined as a refined, spoonable bowl. Bright tomato, savory browned meat, and tender broken lasagna sheets mingle with silky dollops of ricotta for a dish that feels elegant yet approachable. The contrast of hot, herb-scented broth and cool, creamy ricotta elevates a rustic favorite into something quietly sophisticated.
Why Make This Recipe
- Effortless Yet Elegant: One-pot assembly produces complex flavor without fuss.
- Minimal Ingredients: Pantry-friendly staples come together into a composed meal.
- Impressive Flavor: Browning, deglazing, and a short simmer deliver deep tomato and meaty richness.
What elevates this version is the finishing ricotta and fresh herbs. The ricotta adds a cool, creamy counterpoint to the warm, tomato-rich broth, creating layered textures and a refined mouthfeel absent from simpler brothy soups.
Ingredients
Base
- 1 tablespoon olive oil (extra virgin for finishing) — room temperature
- 1 lb (450 g) ground beef or Italian sausage, coarsely crumbled
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
Sauce and Broth
- 1 tablespoon tomato paste
- 1/2 cup dry red wine or low-sodium beef broth (optional; for deglazing)
- 1 (28 oz / 800 g) can crushed tomatoes
- 6 cups low-sodium chicken or beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
Pasta and Cheese
- 8 lasagna sheets, broken into 1½–2 inch pieces (dried)
- 1 1/2 cups whole-milk ricotta — well-drained if watery
- 1/2 cup finely grated Parmigiano-Reggiano, plus extra for serving
- 1 large egg (optional, for richer ricotta blend)
Topping and Garnish
- Fresh basil, finely chopped
- Red pepper flakes (optional)
- Good-quality olive oil for drizzling
How to Make Lasagna Soup with Ricotta
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground meat and cook until well-browned and slightly crisp at the edges, about 6–8 minutes. Season lightly with salt and pepper. Mini-tip: press the meat into the pan to get those caramelized bits—color equals flavor.
- Remove most of the fat, leaving a tablespoon in the pan. Add the diced onion and cook until translucent and fragrant, about 4 minutes. Stir in the garlic for 30 seconds until aromatic; the scent should be bright and warming.
- Stir in the tomato paste and cook for 1 minute until it darkens slightly. Deglaze with the red wine or 1/2 cup broth, scraping up browned bits to capture concentrated flavor. Professional tip: deglazing pulls those fond flavors into the base.
- Pour in the crushed tomatoes and the remaining broth. Add oregano, basil, and the bay leaf. Bring to a gentle boil, then reduce to a simmer and cook 10 minutes so the sauce deepens in color and taste. Texture cue: the broth should be richly hued and slightly reduced.
- Add the broken lasagna pieces and simmer uncovered, stirring occasionally, until the pasta is al dente, about 8–10 minutes (check package directions). If the soup becomes too thick, add a splash of reserved broth to adjust consistency.
- While the pasta cooks, combine ricotta, grated Parmigiano-Reggiano, and the egg (if using) in a small bowl. Season lightly with salt and whisk until smooth and creamy. Mini-tip: a chilled bowl helps the ricotta stay bright and thick.
- Remove the bay leaf. Taste and adjust seasoning. Ladle the soup into bowls, finishing each with a generous dollop of the ricotta blend, a drizzle of olive oil, and a scattering of fresh basil and extra Parmigiano. Sensory note: the ricotta will sit as a cool, velvety contrast to the hot, tomato-scented broth.
How to Serve Lasagna Soup with Ricotta
Serve in shallow, wide bowls to frame the ricotta and garnishes. Spoon a central quenelle or dollop of ricotta and finish with a basil chiffonade, a whisper of lemon zest for brightness, and a drizzle of high-quality olive oil. Offer crisp crostini or a thin parmesan tuile alongside for textural contrast.
How to Store Lasagna Soup with Ricotta
Cool the soup to room temperature within one hour and transfer to airtight containers. Store soup (without ricotta) in the refrigerator for up to 3–4 days. Keep ricotta topping in a separate sealed container and add just before serving to preserve texture. To reheat, warm gently on the stove over low heat, adding a splash of broth to revive the consistency; finish with fresh herbs and the reserved ricotta.
Tips to Make Lasagna Soup with Ricotta
- Drain or briefly strain ricotta if it’s watery; thicker ricotta holds shape and provides a creamier finish.
- Break noodles into uniform pieces so they cook evenly and present elegantly in the bowl.
- Finish with acid—such as a few drops of balsamic or a pinch of lemon zest—to lift the tomato base.
- Use freshly grated Parmigiano-Reggiano for richer umami and a silkier ricotta blend.
Variation (if any)
- Vegetarian: swap meat for a mix of finely chopped cremini mushrooms and cooked lentils; sauté until deeply caramelized.
- Luxe finish: replace ricotta with torn burrata or mascarpone for an even silkier texture.
- Mini-servings: bake in small ovenproof crocks for individual gratin-style presentations—top with mozzarella and briefly broil until golden.
FAQs
Can I make this soup gluten-free?
Yes. Use gluten-free lasagna sheets or a short gluten-free pasta. Adjust cooking time according to the package and check for al dente texture early.
How do I prevent the ricotta from becoming watery?
Stir ricotta in a fine mesh sieve or line a small strainer with cheesecloth and let it drain 15–30 minutes. Alternatively, fold in a tablespoon of grated Parmigiano to stabilize the texture.
Can I freeze Lasagna Soup with Ricotta?
Freeze the soup base (without noodles or ricotta) in airtight containers for up to 3 months. Defrost overnight in the refrigerator and simmer gently, adding fresh pasta and ricotta at service.
How long should I cook the broken lasagna noodles?
Simmer until just al dente, typically 8–10 minutes for dried noodles; smaller pieces may take less time. Test one piece for the ideal chew before serving.
Conclusion
This Lasagna Soup with Ricotta marries rustic comfort and refined technique—browned meat, a deeply flavored tomato broth, tender broken lasagna sheets, and a bright, creamy ricotta finish. It’s a versatile recipe that scales for dinners or elegant weeknight gatherings and rewards small attentions like deglazing, quality cheese, and fresh herbs. Share your variations and plating notes in the comments and, if you enjoy a slightly different take, compare methods with this Lasagna Soup Recipe – Tastes Better From Scratch. How would you make this dish your own?
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Lasagna Soup with Ricotta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting one-pot lasagna soup featuring rich tomato broth, tender lasagna pieces, and creamy ricotta.
Ingredients
- 1 tablespoon olive oil
- 1 lb (450 g) ground beef or Italian sausage
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/2 cup dry red wine or low-sodium beef broth
- 1 (28 oz / 800 g) can crushed tomatoes
- 6 cups low-sodium chicken or beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 8 lasagna sheets, broken into 1½–2 inch pieces
- 1 1/2 cups whole-milk ricotta
- 1/2 cup finely grated Parmigiano-Reggiano
- 1 large egg (optional)
- Fresh basil, finely chopped (for garnish)
- Red pepper flakes (optional)
- Good-quality olive oil for drizzling
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground meat and cook until browned, about 6–8 minutes.
- Remove most of the fat, leaving a tablespoon in the pan. Add the diced onion and cook until translucent, about 4 minutes. Stir in the garlic for 30 seconds.
- Stir in the tomato paste and cook for 1 minute. Deglaze with red wine or broth.
- Pour in the crushed tomatoes and remaining broth. Add oregano, basil, and bay leaf. Bring to a gentle boil, then reduce to a simmer for 10 minutes.
- Add the broken lasagna pieces and simmer uncovered, stirring occasionally, for 8–10 minutes.
- While the pasta cooks, combine ricotta, grated Parmigiano-Reggiano, and egg in a small bowl. Season with salt and whisk until smooth.
- Remove the bay leaf. Ladle the soup into bowls and top with a dollop of the ricotta blend, a drizzle of olive oil, and fresh basil.
Notes
To serve, consider adding lemon zest or balsamic for brightness. Store soup (without ricotta) in the refrigerator for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg