It wasn’t on my TO-DO list to make any Italians mad today, but I must say this. I really like Lasagna Soup – there is said it! It is much quicker to prepare than regular lasagna, much juicier, and the taste is almost the same. I served Lasagna Soup with Ricotta on top and it was scrumptious! So, it is only logical to share this recipe with you!
Why Will You Love this Recipe?
- Classic Essence: This recipe has the same ingredients as the traditional lasagna but in a tad different ratio. It has a rich and savory flavor profile while being incredibly juicy. The meal boasts a hearty taste with layers of pasta, tomato sauce, sausage, and melted cheese.
- Single-Pot Dish: It is an ideal meal to prepare when you’re craving classic lasagna, but don’t want to spend a long time by the stove. You can make it super quickly with minimal effort and all in one pot!
- Interesting Twist: Mild and creamy ricotta on the top complements this dish flawlessly. It adds a bit of sweet flavor that enhances its savory notes. Also, the soupy texture gives a whole new dimension to the lasagna.
- Convenient to Store: Leftovers tend to develop even more flavor as ingredients meld. Due to the soupy consistency, it heats nicely, so you can have a warm and homey lunch anytime.
You need all the same ingredients as for regular lasagna, minus Béchamel sauce. So, here is the list:
- Italian sausage – you need only sausage meat without casing. I used beef sausage
- Diced tomato – use canned tomatoes in tomato juice. If you have time, you can make tomato sauce from scratch
- Tomato paste – adds on umami taste
- Onion – the best are yellow onions because of strong flavor with a touch of sweetness
- Olive oil
- Lasagna noodles – crushed into bite-size pieces
- Cayenne pepper – this is optional
- Mozzarella – shredded mozzarella in the sauce gives the signature stringy texture
- Ricotta – to balance the flavors
- Mint – fresh herbs freshen up the taste. Basil is a fine substitute
- Dry parsley and thyme – to add a bit of earthiness
- Beef broth – to keep the flavor rich and achieve the right consistency
Tools You’ll Need
How to Make Lasagna Soup with Ricotta?
- Frying the Meat: Fry yellow onion and garlic over olive oil until golden and glossy. Add tomato paste and combine. Add Italian sausage without casing and break it up with a spoon. Fry until browned.
- Adding Liquid Ingredients and Pasta: Pour in beef broth and grate all the browned bits from the bottom. Add canned diced tomatoes. Break up lasagna noodles and place them into the pot. Make sure to submerge them. Simmer over medium heat until done.
- Final Touches: By the end, sprinkle a generous amount of dried parsley. Add shredded mozzarella and combine to melt completely. Do the taste test, season with cayenne pepper, and more salt and pepper, if needed.
- Serving: Serve lasagna soup in a bowl, and top it with fresh ricotta cheese and fresh mint leaves.
That’s all! Bon Appetit!
- Change the Protein: I used beef sausage, but you can go with pork or turkey. Both of these ground meats go fine with the listed ingredients. Turkey is leaner, while pork has a richer taste. You can also mix beef and pork, that is probably the best combination!
- Make it Carb-Free: Instead of lasagna noodles, at the very end of cooking, add thinly sliced zucchini. You can do it with a mandolin slicer or super sharp knife.
- Add Spinach: A handful of fresh spinach will add a pop of color, boost nutritional value, and make lasagna soup even tastier. Spinach pairs with ricotta amazingly, too!
- Make it Dairy-Free: If you want to skip the cheese, I recommend adding more vegetables to boost the flavor. Carrots, mushrooms, celery, and cauliflowers are top-tier. You can also add tofu or cashew cheese instead.
Here are a few tips to make this lasagna soup even better. I have the simplest tricks ready for you:
- Make the Sausage at Home: I didn’t have the sausage ready in the fridge, but I had ground beef. I mixed it with salt, pepper, paprika, garlic powder, cayenne pepper, and Italian seasonings: dried parsley, oregano, fennel seeds, rosemary, and thyme. This is a homemade version and to me, it tastes way better.
- Make the Pasta Al-Dente: I recommend leaving pasta al dente, as it will soften more when submerged in the hot sauce. That way, you will avoid soggy and mushy pasta even after it’s stored.
- Use Chicken Broth: If you find beef broth too strong for the dish, you can simply change it for chicken or add water to dilute it.
- Cool Down: Before storing, make sure to bring the lasagna to room temperature. Use airtight containers so that they can stay fresh longer.
- Refrigeration: When stored properly, lasagna soup will stay fresh for up to 5 days. Still, if you store it for that long, check it out before consuming it. If the tomato smells acidy or the noodles are hardened, throw it out.
- Freezing: You can keep the lasagna soup frozen for up to a month.
- Reheating: You can reheat it like a regular soup, over the stove or in a microwave. When thawing, bring it to a boil before consuming. Once you reheat it, eat it right away, because it’s not safe to store it again.
Other Recipes You’ll Love
I hope you like this hearty, homey recipe as I do! Write me your comments below. Enjoy!
Lasagna Soup Recipe with Ricotta
- 1 lb Italian sausage (without casing)
- 1 yellow onion (medium size) (finely chopped)
- 3 cloves garlic (finely diced)
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 14 oz diced tomatoes (in tomato sauce)
- 4 cups beef broth
- 7 oz lasagna noodles (crushed into bite-size pieces)
- 2 tsp dried parsley
- 2 tsp thyme
- 1 tsp cayenne pepper
- salt and pepper (to taste)
- ½ cup mozzarella (shredded)
- ½ cup ricotta
- fresh mint (to garnish)
Frying the Meat
- Heat the pan over medium temperature. Fry yellow onion and garlic over olive oil until golden and glossy. That's about 5 minutes. Add tomato paste and combine.
- Add Italian sausage without casing and break it up with a spoon. Fry until browned. between 7 and 10 minutes.
Adding Liquid Ingredients and Pasta
- Pour in beef broth and grate all the browned bits from the bottom. Add canned diced tomatoes. Bring to a simmer. Cook about 10 minutes.
- Break up lasagna noodles and place them into the pot. Make sure to submerge them. Simmer over medium heat until done, about 8 minutes.
- Turn off the stove but don't remove the pot. Sprinkle a generous amount of dried parsley and thyme. Add shredded mozzarella and combine to melt completely.
- Do the taste test, season with cayenne pepper, and more salt and pepper, if needed.
- Serve lasagna soup in a bowl, and top it with fresh ricotta cheese and fresh mint leaves.
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.