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Lasagna Soup with Ricotta

Lasagna Soup with Ricotta is a comforting, cozy bowl of rich tomato broth, savory beef, tender noodles, and creamy cheese—perfect for busy weeknights!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 lb ground beef lean
  • 1 onion medium-sized, chopped finely
  • 2 cloves garlic minced
  • 28 oz crushed tomatoes 1 can
  • 4 cups beef broth good quality
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 8 lasagna noodles broken into bite-sized pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • salt and pepper to taste
  • fresh basil optional, for garnish

Instructions

  • Heat your large pot over medium heat and add the ground beef. Break it apart with your spoon and cook until it starts to brown.
  • Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant. This step builds the flavor foundation for your soup.
  • Pour in the crushed tomatoes and beef broth, stirring to combine.
  • Sprinkle in the dried oregano and basil, then season with salt and pepper. Bring the mixture to a simmer.
  • Break the lasagna noodles into bite-sized pieces and add them directly to the simmering soup.
  • Allow the noodles to cook for about 10 minutes or until tender but still slightly firm. Stir occasionally to prevent sticking.
  • While the noodles cook, mix the ricotta and mozzarella cheese together in a small bowl. You can add a pinch of salt or a little pepper to the ricotta if you like.
  • Ladle the soup into bowls and dollop a generous spoonful of the ricotta and mozzarella mixture on top.
  • Garnish with fresh basil leaves if desired. The cheese will slowly melt into the hot soup, creating a luscious, creamy bite every time.

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon
  • Knife and cutting board
  • Measuring spoons and cups
  • Ladle

Notes

  • Simmer the soup uncovered a few extra minutes if broth is too watery to concentrate flavors.
  • Cook noodles just until al dente to prevent mushiness; they soften more in hot soup.
  • Add a pinch of sugar or splash of cream if the sauce tastes too acidic.
  • Soften ricotta by stirring it well before dolloping to avoid clumps.
  • Store leftovers in an airtight container in the fridge for up to 3 days; add broth when reheating to loosen noodles.