Cozy Lasagna Soup with Ricotta

You know those days when you want all the comfort of lasagna but don’t feel like layering noodles, waiting forever, and dealing with the cleanup?

That’s where this Lasagna Soup with Ricotta comes in. It’s everything you love about classic lasagna—hearty, cheesy, and full of flavor—but in a big, cozy bowl.

It’s perfect for family dinners, picky eaters, or even meal prep. My kids absolutely love adding a dollop of creamy ricotta on top and swirling it in—it’s like magic!

Let’s dive in and make something delicious together!

this recipe!

What You’ll Need

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage (mild or spicy)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 can (28 oz) crushed tomatoes
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 8 ounces lasagna noodles, broken into bite-sized pieces
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 1/4 cup fresh basil, chopped

Tools:

• Large pot or Dutch oven
• Wooden spoon
• Ladle
• Cutting board
• Knife

Pro Tips

1. Don’t Overcook the Noodles: Cook the noodles until just al dente, as they’ll continue to soften in the hot soup.
2. Brown the Sausage Well: This adds a ton of flavor to your soup base, so don’t rush it!
3. Customize the Spice: Add red pepper flakes for some heat or skip them if your family prefers it mild.
4. Use Fresh Basil for Garnish: It really brightens up the flavors at the end.
5. Serve with Bread: Crusty bread for dipping is a game-changer—don’t skip it!

Substitutions and Variations

• Meat: Use ground turkey, chicken, or even beef instead of sausage.
• Vegetarian: Skip the meat and add veggies like zucchini, mushrooms, or spinach.
• Cheese: Use cottage cheese instead of ricotta if needed.
• Noodles: Swap lasagna noodles for any pasta shape you like—penne or bowtie work great!

Make Ahead Tips

• Cook the soup base ahead of time but don’t add the noodles yet. When ready to eat, reheat the soup, cook the noodles separately, and stir them in. This keeps the noodles from getting mushy!

Instructions

1. Cook the Sausage

Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon. Remove excess grease if needed.

2. Sauté the Veggies

Add the diced onion to the pot and cook until soft, about 3-4 minutes. Stir in the garlic and cook for 1 minute, until fragrant.

3. Build the Soup Base

Pour in the chicken broth, crushed tomatoes, diced tomatoes, and tomato paste. Stir in the basil, oregano, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 15 minutes.

4. Cook the Noodles

Add the broken lasagna noodles to the soup and cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.

5. Add the Cheese

Stir in the shredded mozzarella and grated Parmesan until melted and gooey. Remove from heat.

6. Serve and Top with Ricotta

Ladle the soup into bowls. Add a generous dollop of ricotta on top and sprinkle with fresh basil. Serve with crusty bread and enjoy!

Leftovers and Storage

• Store leftover soup in an airtight container in the fridge for up to 3 days.
• Reheat on the stove, adding a splash of broth or water to thin it out if needed.
• If making ahead, cook noodles separately and add when reheating to prevent sogginess.

Conclusion

This Lasagna Soup with Ricotta is the ultimate comfort food in a bowl—easy, hearty, and absolutely delicious. Your whole family will love it, and it’s the perfect way to bring everyone together for a cozy meal. Give it a try and let me know how it turns out! Leave a comment below with your thoughts or any questions. I can’t wait to hear from you!