Creamy Lasagna Soup With Ricotta Topping Recipe
You’re about to discover my favorite way to transform classic lasagna into a cozy soup that’ll warm you from the inside out. I’ve spent years perfecting this 30-minute recipe that captures all those beloved Italian flavors – from the rich meat sauce to the creamy cheese blend – without the lengthy layering process. As someone who craves lasagna but doesn’t always have time for the traditional version, this soup has become my go-to comfort food hack. Let me show you how simple it is to bring these flavors together in one pot.
Why You’ll Love This Soup
If you’re craving the cozy comfort of lasagna but don’t have hours to spend layering noodles, this hearty soup will become your new favorite shortcut.
I love how it delivers all those classic Italian flavors in just 30 minutes. You’ll get tender pasta, savory meat, and rich tomato broth in every spoonful, topped with a dollop of creamy ricotta that melts perfectly into the soup.
Essential Ingredients
While you can customize this soup to your taste, there are a few must-have ingredients that create its signature lasagna-like magic. I’ve found these essentials make all the difference:
- Italian sausage (sweet or spicy) and ground beef for that classic meat sauce flavor
- Ricotta, mozzarella, and parmesan cheese blend for authentic creaminess
- Lasagna noodles broken into bite-sized pieces and Italian seasoning for the perfect pasta experience
Kitchen Tools & Equipment
Before diving into the cooking process, let’s make sure you’ve got the essential kitchen tools needed to create this cozy lasagna soup.
| Essential Tools | Optional Items | Nice-to-Have |
|---|---|---|
| Large Dutch oven | Soup ladle | Garlic press |
| Sharp knife | Cheese grater | Food scale |
| Measuring cups | Wooden spoons | Timer |
You’ll also want to have a cutting board and measuring spoons handy. I’ve found that a heavy-bottomed pot works best for even heat distribution.
Step-by-Step Cooking Instructions
Let’s transform your kitchen into a cozy Italian restaurant with this hearty lasagna soup!
- Brown Italian sausage in a large pot over medium heat, then add diced onions, garlic, and seasonings until fragrant (about 5 minutes).
- Pour in crushed tomatoes, broth, and broken lasagna noodles. Simmer for 12-15 minutes until pasta’s tender.
- Stir in heavy cream and parmesan, then top each bowl with a dollop of ricotta mixture.
Recipe Tips & Variations
Although this classic lasagna soup recipe is delicious as-is, I’ve discovered several ways to customize it that’ll make your version truly unique.
You can swap ground beef for Italian sausage or turkey, add mushrooms for extra umami, or stir in heavy cream instead of half-and-half.
For a lighter version, try using whole wheat pasta and low-fat ricotta cheese.
Storing & Reheating Guidelines
Now that you’ve mastered making this hearty soup, you’ll want to store it properly to enjoy those amazing flavors all week long.
- Store the soup and ricotta topping separately in airtight containers in the fridge for up to 4 days.
- When reheating, warm the soup over medium heat until bubbling, stirring occasionally.
- For freezing, skip the pasta and ricotta – add fresh ones when reheating for up to 3 months.
Serving Suggestions & Pairings
Since this comforting lasagna soup is practically a meal in itself, I’ve found that simple sides work best to round out your dinner spread.
I love serving it with crusty garlic bread or a light Caesar salad.
For wine lovers, pair it with a medium-bodied Italian red like Chianti or Sangiovese.
You can’t go wrong with some fresh bruschetta or antipasto on the side.
Nutritional Information & Dietary Notes
While this hearty lasagna soup delivers incredible flavor, it’s crucial to highlight the nutritional content, especially if you’re watching your daily intake.
- Each serving contains approximately 450 calories, with 28g protein, 22g fat, and 35g carbohydrates.
- You’ll get 20% of your daily calcium needs from the cheese blend alone.
- For a lighter version, you can substitute whole milk ricotta with part-skim and use lean ground turkey instead of beef.