Italian Lasagna Soup with Ricotta

When I’m craving lasagna but don’t have three hours to spend layering noodles, I turn to this soup instead. It has all the flavors I love about traditional lasagna – the rich tomato sauce, melted cheese, and herbs – but comes together in about 30 minutes. My kids love it because they can eat it with a spoon, and I love it because there’s only one pot to clean.

This soup started as a weeknight experiment when I had leftover ricotta in the fridge. I figured if I could get that creamy, cheesy taste of lasagna into a bowl, I’d have a winner. Turns out I was right. Now it’s our go-to dinner when we want comfort food without the work.

The best part? You can make it as hearty or as light as you want. Add some Italian sausage if you’re feeling hungry, or keep it simple with just the ricotta and vegetables. Either way, you’ll have dinner on the table before anyone starts asking what’s for dinner.

What Kind of Ricotta Cheese Should I Use?

For this lasagna soup, you’ll want to use whole milk ricotta cheese rather than part-skim or fat-free versions. The full-fat ricotta gives you that creamy, rich texture that makes this soup feel like you’re eating actual lasagna in a bowl. You can find ricotta in the dairy section of most grocery stores, and both store-brand and name-brand options work perfectly fine. When you add the ricotta to your soup, stir it in gently at the end of cooking to keep it from curdling, and don’t worry if it looks a little lumpy – that’s totally normal and adds to the rustic, homemade feel of the dish.

Options for Substitutions

This cozy soup is really forgiving when it comes to swaps – here are some easy substitutions you can make:

• Ground beef: As mentioned in the recipe, Italian sausage works great here. You can also use ground turkey, ground chicken, or even plant-based ground meat if you prefer. Just adjust the seasoning since turkey and chicken are milder.
• Lasagna noodles: Don’t stress if you don’t have lasagna noodles – wide egg noodles, penne, or rigatoni work just fine. The key is using a pasta that can hold up to the hearty soup without getting mushy.
• Ricotta cheese: Cottage cheese makes a good substitute for ricotta, though it has a slightly different texture. You can also use cream cheese (about 6 ounces) for extra richness, or skip it entirely and add more Parmesan.
• Beef broth: Chicken broth works perfectly as noted, but vegetable broth is another option if you want to keep things lighter. Just taste and add a bit more Italian seasoning if needed.
• Italian seasoning: No Italian seasoning blend? Mix together equal parts dried basil, oregano, and thyme. A pinch of dried rosemary doesn’t hurt either.
• Diced tomatoes: Crushed tomatoes work just as well, or you can use fresh tomatoes (about 3-4 large ones, chopped) when they’re in season.

Watch Out for These Mistakes While Cooking

The biggest mistake when making lasagna soup is adding the broken lasagna noodles too early, which can turn them into mushy, overcooked pieces that fall apart in your bowl – wait until the last 10-12 minutes of simmering to add them so they stay tender but firm.

Don’t skip browning the ground beef properly either, as rushing this step by overcrowding the pan will cause the meat to steam instead of developing that rich, caramelized flavor that makes the soup taste amazing.

Another common error is stirring the ricotta directly into the hot soup, which can cause it to curdle and look grainy – instead, dollop the ricotta mixture on top of each serving or stir it in gently at the very end off the heat.

Finally, taste and adjust your seasoning before serving since the beef broth and tomatoes can vary in saltiness, and you might need a pinch more Italian seasoning or salt to bring all the flavors together.

What to Serve With Lasagna Soup?

This hearty lasagna soup is practically a meal on its own, but I love serving it with some warm garlic bread or crusty Italian bread for dipping into all that cheesy, tomatoey goodness. A simple Caesar salad or mixed greens with Italian dressing makes a nice fresh contrast to the rich, meaty soup. If you want to keep things easy, just grab some dinner rolls from the store and warm them up – they’re perfect for soaking up the broth. You could also sprinkle some extra mozzarella cheese on top of each bowl and pop it under the broiler for a minute to get that bubbly, golden cheese layer just like real lasagna.

Storage Instructions

Store: This hearty lasagna soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after a day or two, so it’s perfect for meal prep. Just keep in mind that the noodles will continue to absorb some of the broth as it sits.

Freeze: You can freeze this soup for up to 3 months, but I recommend freezing it before adding the ricotta and Parmesan cheese. The dairy can get a bit grainy when frozen and thawed. Just add fresh cheese when you reheat it and it’ll taste amazing!

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of extra broth or water since the noodles soak up liquid over time. If reheating from frozen, let it thaw overnight in the fridge first for best results.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 100-110 g
• Fat: 70-80 g
• Carbohydrates: 120-130 g

Ingredients

For the soup base:

• 1 lb lean ground beef (or use italian sausage)
• 1 cup chopped onion
• 3 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes, do not drain
• 1 can (8 oz) tomato sauce
• 1/4 cup tomato paste
• 4 cups (32 oz) low-sodium beef broth (or chicken broth)
• 2 tsp italian herb seasoning
• 6 uncooked lasagna noodles, broken into 1 1/2-inch pieces (about 6–8 oz)
• 1/4 tsp salt

For the cheese topping:

• 1 cup ricotta cheese (8 oz)
• 1/2 cup parmesan cheese, grated
• 1/4 tsp salt

Step 1: Brown the Meat and Aromatics

• 1 lb lean ground beef (or use Italian sausage)
• 1 cup chopped onion
• 3 cloves garlic, minced

In a large Dutch oven or saucepan, heat it over medium-high heat.

Add the lean ground beef (or Italian sausage) and the chopped onion.

Cook, stirring frequently, until the beef has browned and the onion has softened, about 5–7 minutes.

Add the minced garlic and cook for an additional 30–60 seconds until fragrant.

Drain any excess fat from the pan before proceeding.

Step 2: Prepare and Simmer the Soup Base

• 2 cans (14.5 oz each) diced tomatoes, do not drain
• 1 can (8 oz) tomato sauce
• 1/4 cup tomato paste
• 4 cups (32 oz) low-sodium beef broth (or chicken broth)
• 2 tsp Italian herb seasoning
• 6 uncooked lasagna noodles, broken into 1 1/2-inch pieces (about 6–8 oz)
• 1/4 tsp salt

Stir the diced tomatoes (with their juices), tomato sauce, tomato paste, beef broth, and Italian herb seasoning into the browned meat and aromatics in the pot.

Bring the mixture to a boil over medium-high heat.

Once boiling, add the broken lasagna noodle pieces.

Reduce the heat slightly and let the soup simmer, stirring occasionally, for about 10 minutes or until the noodles are tender.

Taste and season with salt as needed.

I like to simmer the soup uncovered for a couple extra minutes if I want a richer flavor.

Step 3: Make the Cheese Topping

• 1 cup ricotta cheese (8 oz)
• 1/2 cup Parmesan cheese, grated
• 1/4 tsp salt

While the soup is simmering, prepare the cheese mixture.

In a small bowl, combine the ricotta cheese, grated Parmesan cheese, and salt.

Mix together until well blended and creamy.

For a more authentic flavor, I sometimes add a bit of cracked black pepper or a pinch of nutmeg to the cheese mixture.

Step 4: Assemble and Serve the Soup

• cheese mixture from Step 3

Ladle the hot lasagna soup into serving bowls.

Top each serving with a generous spoonful of the cheese mixture from Step 3.

If desired, garnish with chopped parsley or fresh basil for a fresh, herbal finish.

To enjoy, stir the cheese topping into the soup before eating.