Lasagna Soup with Ricotta – Creamy, Cheesy, and Irresistible

Lasagna Soup with Ricotta is the cozy dinner hug you didn’t know you needed. Imagine all the gooey, cheesy goodness of classic lasagna—just without the layers and baking pan drama. This warm, flavorful soup is loaded with Italian sausage, tender pasta, and those creamy dollops of ricotta that melt right into your spoon. It’s like lasagna got a winter makeover.

Perfect for busy weeknights, chilly evenings, or when you just need something that feels like comfort food with minimal effort. Plus, the cleanup? Way easier than scrubbing a baked-on casserole dish. If you’ve got 50 minutes and a craving for something hearty, Lasagna Soup with Ricotta is your go-to cozy dinner idea.

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What is Lasagna Soup with Ricotta?

Lasagna Soup with Ricotta is basically your favorite Italian comfort dish—deconstructed and simmered into a rich, savory broth. Instead of stacking noodles and cheese in a pan, this soup brings all those flavors together in one pot.

You’ve got spicy or mild Italian sausage for that meaty kick, broken lasagna noodles for nostalgia, crushed tomatoes for that deep red base, and a dollop of creamy ricotta that melts like a dream. It’s the kind of meal that feels fancy but requires almost no effort. And if you’re a fan of Italian soups like Healthy Italian Penicillin Soup or Homemade Creamy Tuscan Ravioli Soup, this one’s going to fit perfectly into your comfort-food lineup.

Reasons to Try Lasagna Soup with Ricotta

First off, Lasagna Soup with Ricotta is ridiculously easy. No layering, no oven time, just one pot and a spoon. It’s weeknight-friendly yet impressive enough for guests. Second, it’s family-approved. Even the pickiest eaters (looking at you, little Timmy who claims he doesn’t like “red food”) will devour this. Third, it’s flexible—you can tweak it to your heart’s content.

Swap sausage for ground turkey, use gluten-free noodles, or add spinach if you want a veggie boost. Lastly, it’s pure comfort. The creamy ricotta against the tomato-rich broth creates that “can I get seconds?” effect. It’s the perfect marriage of cozy and satisfying, kind of like if lasagna and soup had a delicious love child.

Ingredients Needed to Make Lasagna Soup with Ricotta

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, mixing bowl, ladle

Instructions to Make Lasagna Soup with Ricotta – Step by Step

This Step-by-Step guide to making Lasagna Soup with Ricotta walks you through each part of the process — from browning the sausage to that final cheesy swirl of creamy goodness. If you’ve ever wished for the comfort of lasagna without the oven time, this is your dream come true. Let’s get cooking!

Step 1: Brown the Italian Sausage

Start your Lasagna Soup with Ricotta Step by Step journey by heating a large Dutch oven or soup pot over medium-high heat. Remove the casings from your Italian sausage (whether you prefer mild or spicy) and crumble it into the pot. As it cooks, stir occasionally with a wooden spoon to break it into bite-sized pieces. This step sets the tone for your entire soup — that sizzling sausage releases rich oils and deep, savory flavors that become the foundation of your broth.

Cook until the sausage is browned and no pink remains, about 7–8 minutes. Don’t rush it — a good golden sear means extra flavor. If you want a leaner option, you can substitute turkey sausage, similar to what’s used in Easy Ground Turkey Taco Skillet. Drain off excess grease before moving to the next step to keep your soup from becoming too heavy.

Step 2: Sauté the Onion and Garlic

Next up in our Step-by-Step process for Lasagna Soup with Ricotta: the aromatics. Once the sausage is browned, add one diced onion right into the pot. Stir it around, letting it cook for 3–4 minutes until it softens and becomes translucent. Then toss in the minced garlic — all four cloves of it.

Here’s where the magic starts to happen. The garlic and onion will mingle with that sausage oil, filling your kitchen with a smell that’ll make your family wander in asking, “What’s for dinner?” Be careful not to burn the garlic — a quick 30 to 45 seconds is all it needs. If you love flavor layering like this, you’ll enjoy the similar base-building process in my Healthy Italian Penicillin Soup, which uses the same sauté method for depth and richness.

Step 3: Add the Tomatoes and Broth

Once your aromatics are fragrant, pour in 28 ounces of crushed tomatoes and six cups of chicken broth. Give it a good stir so everything combines nicely. Sprinkle in two tablespoons of Italian seasoning, one teaspoon of salt, and half a teaspoon of black pepper.

This is your flavor canvas. The tomatoes bring acidity and sweetness, while the broth gives it that hearty soup feel. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about 15 minutes. This simmering step is essential — it lets all those spices, sausage juices, and tomato flavors mingle together into one beautifully balanced base.

Pro tip: If you prefer a smoother texture, you can use an immersion blender for a few pulses before adding the pasta. For more soup consistency ideas, check out Crockpot Chicken Wild Rice Soup, which offers a creamy and cozy texture variation.

Step 4: Add the Lasagna Noodles

Now it’s time to turn that broth into a true Lasagna Soup with Ricotta. Break about eight lasagna noodles into roughly two-inch pieces — imperfect shapes are totally fine (actually, they make it more rustic). Drop them right into the simmering pot and stir gently.

This Step-by-Step part takes about 10 minutes, depending on your noodle brand. Stir occasionally so they don’t stick to each other or to the bottom of the pot. As they cook, they’ll soften and absorb some of that rich tomato broth, creating the “lasagna in a bowl” effect we’re after.

If you’re gluten-free, swap in your favorite gluten-free pasta. Or, for something extra hearty, use whole wheat lasagna noodles for a little nutty flavor. Similar to how we use pasta in Healthy Tuscan Artichoke Soup, this step gives structure and heartiness to your meal.

Step 5: Prepare the Ricotta Mixture

While your noodles are cooking, it’s time to make the creamy crown of your Lasagna Soup with Ricotta Step by Step recipe. In a medium mixing bowl, combine 1½ cups of ricotta cheese, ½ cup grated Parmesan cheese, one beaten egg, and two tablespoons of freshly chopped basil. Mix until smooth and creamy.

This ricotta mixture is what transforms your soup from “really good” to “can I have thirds?” The egg helps bind it, while the Parmesan adds a salty sharpness that complements the soup’s tomato base. The basil brings that fresh Italian fragrance that makes every bite feel homemade.

If you want to get creative, you can swap in part-skim ricotta for a lighter version, or even blend cottage cheese for extra protein — just like we do in some of our High Protein Creamy Taco Soup variations.

Step 6: Assemble the Soup Bowls

Here’s where it all comes together — the grand finale of your Lasagna Soup with Ricotta Step-by-Step adventure.

Once the noodles are tender, grab your ladle and start serving the soup into bowls. Make sure each serving has a generous helping of sausage, noodles, and that rich tomato broth. Then, add a big spoonful of your ricotta mixture on top of each bowl. Don’t stir it in right away — the beauty of this soup is that the heat will slowly melt the ricotta, creating creamy swirls that you can mix in as you eat.

Finish it off with a sprinkle of shredded mozzarella cheese and a few fresh basil leaves. The mozzarella melts just enough to give you that stretchy, cheesy texture reminiscent of baked lasagna.

For a next-level touch, serve it alongside a slice of garlic bread or a crisp side salad. If you like balancing creamy soups with something fresh, try pairing it with a Quick Southwest Chicken Salad.

Step 7: Enjoy and Serve Warm

Now, all that’s left is to grab your spoon and dig in. Each bite is loaded with all the comforting flavors of lasagna — tender noodles, savory sausage, tangy tomato broth, and creamy ricotta. This Step-by-Step Lasagna Soup with Ricotta recipe proves that comfort food doesn’t have to mean complicated cooking.

For leftovers (if you’re lucky enough to have any), store them in an airtight container and reheat gently on the stovetop. The flavors deepen overnight, making this an even better meal the next day.

If you’re craving more cozy soups like this one, don’t miss Easy Hamburger Noodle Soup or Delicious Curry Dumpling Soup — both are hearty, simple, and family-approved.

What to Serve with Lasagna Soup with Ricotta

This soup plays well with others. A slice of crusty garlic bread or a side of Easy Garlic Parmesan Chicken and Potatoes makes it a full dinner. If you’re in the mood for something lighter, a crisp Caesar or arugula salad balances the richness beautifully. Want to stay cozy? A glass of red wine or even a chilled sparkling water with lemon works wonders. It’s hearty enough to be the star but pairs easily with other comforting sides.

Key Tips for Making Lasagna Soup with Ricotta

• Brown your sausage well. That’s where the flavor magic happens.
• Cook noodles just until tender. Overdo it, and you’ll end up with mush.
• Add ricotta at the end. Don’t stir it in early—it’ll lose that creamy contrast.
• Use quality tomatoes. It really makes a difference in depth of flavor.
• Make it ahead. The flavors deepen overnight, making leftovers even better.

Storage and Reheating Tips for Lasagna Soup with Ricotta

Store leftovers in an airtight container for up to 3 days in the fridge. The noodles may absorb some broth, so when reheating, add a splash of chicken stock to bring back that soupy consistency. Warm it on the stovetop over medium heat until hot, or microwave it in 30-second intervals. Want to freeze it? Freeze the soup without noodles—just add fresh ones when reheating. The ricotta mixture can be made fresh each time for the best texture and flavor.

FAQs

Can I make it vegetarian?
Absolutely! Just skip the sausage and use vegetable broth. Add mushrooms or lentils for texture.

What kind of noodles work best?
Classic lasagna noodles broken into pieces are ideal, but you can also use bow-tie or rotini if that’s what’s in your pantry.

Can I use cottage cheese instead of ricotta?
You can! Blend it first for a smoother texture—it’ll taste similar.

How spicy is it?
That’s up to you! Use mild or spicy sausage depending on your heat preference.

Can I make it in a slow cooker?
Yes! Brown the sausage and onions first, then transfer everything (except noodles and cheese) into your slow cooker. Add noodles 20 minutes before serving.

Final Thoughts

Lasagna Soup with Ricotta is what happens when comfort meets convenience. It’s rich, cheesy, hearty, and absolutely weeknight-worthy. Whether you’re serving it to impress guests or just to cozy up after a long day, this recipe brings that home-cooked warmth straight to your bowl. If you love this kind of easy comfort meal, check out Crockpot Chicken Wild Rice Soup or Healthy Tuscan Artichoke Soup. Both will make your dinner rotation a lot more exciting.

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