35-Minute Ricotta Lasagna Soup: A Cheesy Comfort Dream

Picture this: a chilly evening, the kids are starving, and you’re craving that rich, cheesy goodness of lasagna—but who has time to layer noodles and sauce? That’s exactly why I fell in love with my ricotta lasagna soup. It’s all the cozy flavors of classic lasagna, but in a bowl you can whip up in 35 minutes flat. The first time I made it, my husband thought I’d spent hours simmering a pot of magic. Nope! Just a few pantry staples, a handful of broken lasagna noodles, and that dreamy ricotta swirl. Now it’s our go-to when we need a hug in dinner form.

Why You’ll Love This Ricotta Lasagna Soup

This soup is my ultimate weeknight lifesaver, and here’s why:

• Lasagna vibes, zero fuss: All the rich, cheesy flavor you crave without layering or baking—just simmer and enjoy.
• Ready in 35 minutes: Faster than preheating your oven for traditional lasagna, but just as satisfying.
• Creamy without the cream: The ricotta-Parmesan swirl melts into the broth, creating luxe texture naturally.
• Customizable crowd-pleaser: Swap in ground turkey, add spinach, or go wild with extra mozzarella—it’s forgiving and flexible.

Trust me, one bite of that brothy, noodle-packed goodness and you’ll forget all about the baking dish.

Ingredients for Ricotta Lasagna Soup

Grab these simple ingredients—most might already be in your pantry! The magic happens in the combo:

• 1 tbsp olive oil (for sautéing—butter works too if you’re feeling indulgent)
• 1 onion, diced (yellow or white, whatever’s hanging out in your crisper)
• 3 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
• 1 lb ground beef (swap with ground turkey or Italian sausage for a twist)
• 1 tsp dried oregano + 1 tsp dried basil (fresh herbs? Even better—double the amount)
• ½ tsp red pepper flakes (omit if sensitive to spice, but it adds a nice warmth)
• 1 (28 oz) can crushed tomatoes (fire-roasted ones add extra depth)
• 4 cups chicken broth (vegetable broth keeps it meat-free)
• 8 lasagna noodles, broken into pieces (no need to be neat—rustic cracks are perfect)
• 1 cup ricotta cheese (full-fat for creaminess, but low-fat works)
• ½ cup grated Parmesan (the real stuff, not the shaker bottle!)
• 1 cup shredded mozzarella (reserve some for melty topping)
• Salt + pepper (to taste—I’m generous with both)
• Fresh basil (for garnish, but dried works if that’s all you’ve got)

Pro tip: If you’re like me and forget to buy fresh herbs, a teaspoon of Italian seasoning blends right into the beef while browning.

Equipment You’ll Need

No fancy gadgets here—just the basics you probably already own:

• Large pot or Dutch oven (big enough to hold all that brothy goodness)
• Wooden spoon (for stirring without scratching your pot)
• Measuring cups and spoons (eyeballing works, but precise amounts matter for the cheese mix)
• Knife and cutting board (for quick onion/garlic prep)

That’s it! If you’ve got a cheese grater for fresh Parmesan, even better—but pre-grated works in a pinch.

How to Make Ricotta Lasagna Soup

This soup comes together in three simple phases—sauté, simmer, and swirl. Follow these steps for that perfect lasagna-in-a-bowl magic:

Sautéing the Base

Heat olive oil in your pot over medium heat. Toss in the diced onions and garlic—you’ll know it’s ready when the kitchen smells like an Italian bistro. Add the ground beef, breaking it up with your spoon as it browns. Don’t rush this step! Proper browning (about 5-7 minutes) builds flavor. Sprinkle in the oregano, basil, and red pepper flakes when the beef is halfway done—the heat wakes up those dried herbs beautifully.

Simmering the Soup

Pour in the crushed tomatoes and chicken broth, scraping up any tasty bits stuck to the pot. Crank the heat to bring it to a lively boil, then add those broken lasagna noodles. Reduce to a simmer and let it bubble gently for 10-12 minutes. Test a noodle—it should be tender but still have a little bite (al dente, just like traditional lasagna).

Adding the Cheese Mixture

While the soup simmers, mix ricotta, Parmesan, and half the mozzarella in a bowl. Drop spoonfuls of this creamy blend into the hot soup and give it one or two gentle stirs—just enough to create cheesy swirls without fully dissolving them. Over-stirring makes the soup grainy, and we want those luscious pockets of ricotta! Taste and adjust salt and pepper before serving.

Tips for Perfect Ricotta Lasagna Soup

Want that restaurant-quality taste? Here’s how I tweak mine:

• Cheese control: Reserve a handful of mozzarella to melt on top of each bowl—it makes it extra insta-worthy!
• Broth boost: Swirl in a spoonful of tomato paste while sautéing onions for deeper flavor.
• Herb hack: Toss a Parmesan rind into the simmering broth (fish it out later) for umami magic.
• Texture trick: Let the soup sit for 5 minutes after adding ricotta—it thickens slightly for that “lasagna sauce” feel.

Oh, and always serve with extra Parmesan—because can you ever have too much cheese? (Spoiler: No.)

Variations to Try

This soup is like your favorite jeans—it looks good no matter how you style it! Here are my go-to twists:

• Meat swap: Italian sausage instead of beef gives it a zesty kick.
• Veggie boost: Stir in a couple handfuls of fresh spinach with the noodles.
• Gluten-free: Use your favorite GF lasagna noodles—they hold up surprisingly well.
• Extra creamy: Replace half the broth with whole milk for ultra-rich results (trust me on this one).

See? Lasagna soup plays nice with pretty much anything.

Serving Suggestions

Oh, you have to serve this soup with garlic bread for dunking—it’s practically a law in my house! A simple side salad cuts through the richness, and don’t skip that fresh basil sprinkle on top. It’s like the cherry on a sundae, but for soup.

Storing and Reheating

Leftovers? Lucky you! This soup keeps beautifully in an airtight container for up to 3 days—just reheat gently on the stovetop over low heat to prevent the ricotta from separating. Warning: Freezing is a no-go unless you skip the cheese mixture (dairy gets grainy when thawed). I always make extra—it tastes even better the next day as the flavors meld!

Ricotta Lasagna Soup Nutrition

Just so you know, these numbers are estimates—your actual counts might vary based on ingredients and portion sizes. But here’s the scoop per hearty bowl: about 420 calories, a whopping 28g protein, and 35g carbs to keep you full. Not bad for something that tastes like lasagna’s cozy cousin!

FAQs About Ricotta Lasagna Soup

Can I use cottage cheese instead of ricotta?
Absolutely! Cottage cheese gives a similar creamy texture—just blend it smooth first if you want those silky swirls. My grandma actually preferred it this way, claiming the slight tang reminded her of her childhood lasagna.

How do I make this vegetarian?
Easy peasy! Skip the ground beef and use mushroom or lentil “meat” crumbles. Swap chicken broth for veggie broth, and you’ve got a plant-based hug in a bowl. I sometimes add diced zucchini for extra heartiness.

Why do my noodles get mushy?
Timing is everything! Add them only after the soup reaches a boil, and check at 10 minutes. They’ll keep cooking slightly off the heat, so err on the firmer side. Broken noodles cook faster than whole ones—another reason I love this shortcut!

Can I prep this ahead?
You bet! Brown the meat and chop veggies ahead, but wait to add noodles and cheese until reheating. The broth base keeps beautifully for 2 days refrigerated—just add ½ cup extra broth when warming since noodles absorb liquid.

Is this soup freezer-friendly?
Without the dairy, yes! Freeze just the broth-meat-noodle portion, then stir in fresh ricotta when reheating. Dairy separates when frozen, and nobody wants grainy cheese swirls. Learned that the hard way!

Share Your Ricotta Lasagna Soup

Did you make this cozy masterpiece? Tag me on Instagram or leave a comment—I’d love to hear how your ricotta swirls turned out! Nothing makes me happier than seeing your soup success stories.

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