Lasagna soup is the ultimate comfort food that brings all the flavors of classic baked lasagna into a cozy, slurpable bowl. This version with ricotta and mozzarella is a rich, cheesy delight that’s perfect for chilly evenings or when you want a hearty meal without the fuss of layering noodles.
You’ll love how this lasagna soup combines tender noodles, savory beef, and tomato broth with creamy ricotta and gooey mozzarella for a deliciously satisfying experience. It’s a fantastic dish to serve when you’re craving Italian flavors but want something quicker and easier than traditional lasagna.
Whether you're cooking for family or friends, this soup is a crowd-pleaser that feels special yet is simple to make. Plus, it’s a great way to warm up after a long day or impress guests without spending hours in the kitchen.
This recipe is designed to be straightforward, using common ingredients and minimal steps, so you can enjoy a gourmet-style meal with less stress.
Why You'll Love This Recipe
This lasagna soup offers all the comfort and flavor of classic lasagna with a quick and easy preparation. Here’s why it’s sure to become a favorite:
- Rich, cheesy flavor from ricotta and mozzarella that melts perfectly into the soup.
- Hearty and filling with tender pasta and seasoned beef in a savory tomato broth.
- Simple to prepare with pantry staples and no need for oven baking.
- Perfect for weeknight dinners or casual entertaining.
- Customizable with your favorite herbs and vegetables for added nutrition.
Ingredients
Gather these ingredients to create a flavorful and creamy lasagna soup that serves about 6 people.
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups beef broth
- 1 (28-ounce) can crushed tomatoes
- 2 cups water
- 8 ounces no-boil lasagna noodles, broken into pieces
- 1 cup whole milk ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
If you want to adjust the recipe, you can swap ground beef with ground chicken or turkey, and use gluten-free noodles if needed. You can also add chopped spinach or mushrooms to the broth for extra veggies.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
- Calories: Approximately 420 per serving
How to Make Lasagna Soup With Ricotta And Mozzarella
Follow these steps to make a rich and comforting lasagna soup that’s ready in under an hour.
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, about 6-8 minutes, breaking it up with a spoon.
- Add chopped onion and garlic to the pot. Sauté for 3-4 minutes until onions are translucent and fragrant.
- Stir in oregano, basil, red pepper flakes, salt, and pepper. Cook for 1 minute to release the herbs’ aroma.
- Pour in beef broth, crushed tomatoes, and water. Bring the mixture to a boil, then reduce heat to simmer.
- Add broken lasagna noodles to the pot. Simmer uncovered for 10-12 minutes until noodles are tender but not mushy.
- Turn off the heat. Stir in half of the mozzarella cheese and Parmesan until melted and combined.
- Ladle the soup into bowls. Top each serving with a spoonful of ricotta cheese and a sprinkle of the remaining mozzarella cheese.
- Garnish with fresh basil leaves and serve immediately while warm and cheesy.
You’ll know the soup is perfectly done when the noodles are tender but still hold their shape, the broth is rich and flavorful, and the cheeses have melted to create creamy pockets throughout the soup.
Tips for the Best Results
Here are some helpful tips to ensure your lasagna soup turns out perfectly every time.
- Use no-boil lasagna noodles broken into pieces for quick cooking and easy eating.
- Brown the ground beef thoroughly for deep flavor without excess grease.
- Don’t overcook the noodles to avoid mushy texture; check them early.
- Stir in cheeses off the heat to preserve their creamy texture and prevent clumping.
- Add fresh herbs like basil at the end for a bright, fresh flavor boost.
Serving Suggestions
This lasagna soup pairs wonderfully with a crisp green salad or garlic bread for dipping. The cheesy broth and tender noodles are hearty enough to be the star of a cozy dinner.
For drinks, a sparkling water with lemon or a chilled iced tea complements the rich tomato base nicely. It’s a perfect dish for casual family meals or small gatherings when you want comfort food without fuss.
Storage and Reheating
Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some broth, so you might want to add a splash of broth or water when reheating.
You can freeze the soup for up to 2 months, but for best texture, remove the noodles before freezing and add fresh noodles when reheating on the stove or microwave.
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, substitute the ground beef with plant-based crumbles or additional vegetables like mushrooms and zucchini. Use vegetable broth instead of beef broth for a vegetarian-friendly version.
What type of noodles work best in lasagna soup?
No-boil lasagna noodles broken into smaller pieces cook quickly and hold up well in the soup. You can also use broken lasagna sheets or even regular broken pasta like penne or rigatoni.
Can I prepare this soup in advance?
You can partially prepare the soup by cooking the meat and broth base ahead of time, then adding noodles and cheeses just before serving to keep them fresh and creamy.
Is it possible to make this soup spicier?
Yes, increase the amount of red pepper flakes or add a dash of hot sauce to the broth. Fresh chili peppers can also be sautéed with the onion and garlic for extra heat.
Give this lasagna soup with ricotta and mozzarella a try for a comforting, cheesy meal that’s easy to prepare and sure to satisfy your cravings. It’s a delicious twist on a classic favorite that you’ll want to make again and again.