Lasagna Soup with Ricotta: Warm, Flavorful Fun for Dinner
Oh my goodness, where do I even start with Lasagna Soup with Ricotta? This bowl of pure comfort has seriously stolen my heart!
Here’s the thing—you get all those amazing cheesy, saucy lasagna vibes without spending forever in the kitchen. The creamy ricotta just melts right into the broth, and when you add that pasta and Italian sausage? Pure MAGIC!
It’s like a warm hug on those cold nights when you’re craving something that feels like home. Plus, everyone gets to pile on their own cheese and basil, which makes it extra fun!
Ingredients You’ll Need
So, this soup is basically everything you love about Italian food in one big, happy pot. Check out the recipe card down below for all the exact measurements, okay?
- Italian Sausage: This gives you that savory, perfectly seasoned meat that makes everything taste so good.
- Onion and Garlic: These two are like the dream team for building amazing flavor right from the start.
- Crushed Tomatoes: They create that rich, tangy tomato goodness that tastes just like real lasagna sauce.
- Chicken Broth: This is what brings everything together into one delicious, slurpable soup you’ll love.
- Lasagna Noodles: Break them up and toss them in—they soak up all that yummy broth perfectly.
- Ricotta Cheese: These creamy little clouds melt into the soup and make it taste ridiculously good.
- Mozzarella Cheese: This melts on top and gives you those gorgeous, stretchy cheese pulls we all crave.
- Italian Seasoning: All those herbs like oregano and basil that make it taste authentically Italian and delicious.
- Fresh Basil: Bright and fresh, this garnish adds color and makes every bite taste even better.
How to Make Lasagna Soup with Ricotta
Alright, let’s walk through this together! It’s way easier than you might think, I promise.
Step 1: Brown the Sausage
First things first—take 1 pound Italian sausage out of those casings and toss it in your Dutch oven. Cook it over medium-high heat for about 6-8 minutes. Use your spoon to break it into little pieces as it cooks.
Step 2: Sauté the Aromatics
Now add 1 diced onion and 4 minced garlic cloves right in with that sausage. Let everything cook together for 3-4 minutes. Your kitchen is gonna smell AMAZING right about now!
Step 3: Add Tomatoes and Broth
Time to pour in 28 ounces crushed tomatoes and 6 cups chicken broth. Give it a good stir! Then add 2 tablespoons Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper.
Step 4: Simmer the Soup
Crank up the heat until it boils, then turn it down to a nice, gentle simmer. Let it bubble away for 15 minutes while all those flavors get to know each other. So good!
Step 5: Cook the Pasta
Here’s where it gets fun! Break up 8 lasagna noodles into bite-sized chunks and drop them in. Cook for 10-12 minutes, giving it a stir now and then. You want those noodles perfectly tender.
Step 6: Prepare Ricotta Mixture
While that pasta’s cooking, grab a bowl and mix 1½ cups ricotta with ½ cup grated Parmesan, 1 beaten egg, and 2 tablespoons chopped basil. This combo is what makes it taste like real lasagna!
Step 7: Serve and Garnish
Okay, this is the best part! Ladle that hot soup into bowls and plop generous spoonfuls of your ricotta mixture right on top. Sprinkle on 1½ cups shredded mozzarella and some fresh basil. Watch that cheese melt and try not to drool!
Tips for the Best Lasagna Soup with Ricotta
- Don’t Overcook the Pasta: Seriously, add those noodles toward the end so they stay nice and firm, not all mushy and sad.
- Use Quality Sausage: Get yourself some really tasty Italian sausage. Go mild or spicy—whatever your family likes best! It makes such a difference.
- Adjust Consistency: If your soup gets too thick after sitting around, just splash in more broth. Easy fix!
- Fresh Herbs Matter: Please use fresh basil at the end instead of the dried stuff. It makes everything taste brighter and so much better.
- Serve Immediately: This tastes best when it’s fresh and hot, with that pasta just right and cheese all melty and perfect.
Variations and Substitutions
Want to mix things up a bit? No problem! This soup is super flexible and works with whatever you’ve got.
- Ground Beef or Turkey: Not a sausage fan? Swap it out for ground beef or turkey instead. Still delicious, just a bit leaner.
- Vegetarian Version: Skip the meat completely and load it up with mushrooms, zucchini, spinach, and peppers. You won’t even miss it!
- Gluten-Free Option: Just use gluten-free pasta instead. Break it into pieces like the regular kind, and you’re all set!
- Dairy Alternatives: Need dairy-free? There are some pretty good dairy-free ricotta and mozzarella options out there these days. Give them a try!
- Spicy Kick: Love heat? Toss in some red pepper flakes or grab the hot Italian sausage. It’ll warm you right up!
Frequently Asked Questions
Can I make lasagna soup ahead of time?
Yep! Make the soup base a couple of days early if you want. Just cook the pasta fresh when you’re ready to eat.
How do I store leftover lasagna soup?
Pop it in airtight containers and stick it in the fridge. It’ll keep for about 4 days. Keep that ricotta mixture separate, though!
Can I freeze this soup?
Absolutely! Freeze just the soup base without pasta or cheese for up to 3 months. Add fresh toppings when you reheat it.
What to serve with Lasagna Soup?
Garlic bread is my go-to! Avocado Caesar salad or crusty Italian bread for dunking works great too. Can you imagine that combo?
Why is my soup too thick?
The pasta soaks up liquid as it sits. Just add more broth or water when you reheat it. Problem solved!
Can I use different pasta shapes?
Sure thing! Rotini, penne, or bow-ties all work beautifully here. Whatever makes you happy, go for it!
Lasagna Soup with Ricotta: Warm, Flavorful Fun for Dinner
Ingredients
For the Soup:
- 1 pound Italian sausage mild or spicy
- 1 medium onion diced
- 4 cloves garlic minced
- 28 ounces crushed tomatoes
- 6 cups chicken broth
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 lasagna noodles broken into pieces
- 1½ cups shredded mozzarella cheese
- Fresh basil leaves for garnish
For the Ricotta Mixture:
- 1½ cups ricotta cheese
- ½ cup grated Parmesan cheese
- 1 large egg beaten
- 2 tablespoons fresh basil chopped
Equipment
- Large Dutch oven or soup pot
- Wooden Spoon
- Sharp knife and cutting board
- Mixing bowl
- Ladle
Instructions
- Take the sausage out of the casings and brown in your pot over medium-high heat until cooked through completely.
- Toss in diced onion and minced garlic, cooking until the onion gets soft and see-through.
- Pour in crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper, then stir everything together well.
- Get it boiling, then turn down the heat and let it simmer for fifteen minutes.
- Break lasagna noodles into chunks and drop them in, cooking until they’re nice and tender.
- Mix ricotta, Parmesan, beaten egg, and chopped basil in a bowl until it’s creamy and combined.
- Spoon hot soup into bowls and add big dollops of that ricotta mixture on top.
- Sprinkle mozzarella and fresh basil over each bowl, then dig in while it’s hot. ENJOY!
Notes
- Keep pasta separate if making ahead so it doesn’t get soggy and weird on you.
- Try ground beef or turkey instead of Italian sausage if that’s what you prefer.
- Toss in red pepper flakes if you like things spicy and want extra warmth.
- Freeze just the soup base without pasta for up to three months for easy dinners.
- Serve with crusty bread or garlic toast for a complete meal everyone will love tonight.
