Lasagna Soup Recipe With Ricotta — Weeknight Comfort Magic

A cozy one-pot soup with silky noodles, garlicky tomato broth, and a creamy ricotta dollop, ready for weeknights in under 40 minutes.

You want restaurant-level comfort with Tuesday-night effort? This bowl delivers. It hits all the lasagna vibes—savory meat, tangy tomato, stretchy cheese—but with a spoon and a fraction of the time. You get speed, volume, and flavor density that punches above its weight. Expect seconds. Maybe thirds. No judgment.

The Secret Behind This Recipe

Traditional lasagna stacks flavor in layers. This soup stacks flavor in the pot. You’ll build a deep base by browning sausage (or beef) until you get those crispy bits, then caramelize tomato paste until it turns brick red and sweet. That combo plus broth and crushed tomatoes = bold, slurpable sauce.

The genius move? A whipped ricotta topping that melts into every spoonful. Stir ricotta with Parmesan, mozzarella, herbs, and a kiss of lemon zest for balance. Drop a dollop into each bowl and watch the soup go from “good” to ridiculously creamy without drowning the pot in heavy cream.

One more pro detail: a few drops of balsamic (and optionally soy or Worcestershire) bring stealth umami. It won’t taste “balsamic-y”—it just makes the tomatoes taste like tomatoes turned up to eleven. FYI, that’s why your favorite red sauce tastes better the next day.

Shopping List – Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage (sweet or hot), casings removed (or use 1/2 lb sausage + 1/2 lb lean ground beef)
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1/2–1 teaspoon red pepper flakes (to taste)
• 1 teaspoon fennel seeds, lightly crushed (optional but excellent)
• 1 teaspoon smoked paprika (optional)
• 1 (28-ounce) can crushed tomatoes
• 6 cups low-sodium chicken broth (or beef broth)
• 1 bay leaf
• 2 teaspoons balsamic vinegar
• 1 teaspoon soy sauce or Worcestershire sauce (optional umami boost)
• 8 ounces dry lasagna noodles, broken into bite-size pieces
• Salt and freshly ground black pepper, to taste
• 1/2 cup half-and-half or heavy cream (optional for extra creamy broth)

Ricotta topping

• 1 1/2 cups whole-milk ricotta
• 1/2 cup shredded mozzarella
• 1/3 cup finely grated Parmesan or Pecorino Romano
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon zest (optional but brightens everything)
• Pinch of salt and black pepper

To serve (optional)

• Extra Parmesan, basil ribbons, chili flakes
• Good olive oil for finishing

Instructions

1. Mix the ricotta topping. In a bowl, stir ricotta, mozzarella, Parmesan, basil, parsley, lemon zest, salt, and pepper until creamy. Cover and refrigerate. This “cheese cloud” will melt beautifully on hot soup.
2. Brown the meat. Heat olive oil in a large heavy pot over medium-high. Add sausage (and beef, if using). Cook, breaking into crumbles, until deeply browned with crispy edges, 6–8 minutes. Spoon off excess fat if needed, leaving about 1 tablespoon in the pot.
3. Build the flavor base. Add onion and 1/2 teaspoon salt. Cook until translucent and lightly golden, 4–5 minutes. Stir in garlic, fennel seeds, smoked paprika, and red pepper flakes; cook 30 seconds until fragrant.
4. Caramelize the tomato paste. Stir in tomato paste and cook, stirring, until it darkens to a rusty red and smells slightly sweet, about 2 minutes. Don’t rush—this step pays dividends.
5. Deglaze and simmer. Pour in a splash of broth to loosen browned bits. Add crushed tomatoes, remaining broth, bay leaf, Italian seasoning, balsamic, and soy/Worcestershire (if using). Bring to a boil, then reduce heat to maintain a lively simmer. Cook 10 minutes to marry flavors.
6. Add the noodles. Stir in broken lasagna pieces. Simmer uncovered, stirring occasionally so they don’t stick, until al dente, about 10–12 minutes. Taste and adjust salt and pepper. If the soup gets too thick, splash in more broth or water.
7. Finish creamy (optional). Stir in half-and-half or heavy cream for a richer broth. Heat 1–2 minutes. Not required—the ricotta will add plenty of lushness—but it’s your call.
8. Serve. Ladle soup into bowls. Add a generous scoop of the ricotta mixture to each bowl so it melts into the broth. Shower with extra Parmesan, a few basil ribbons, a drizzle of olive oil, and fresh black pepper. Prepare for happy silence.
9. Leftovers game plan. If you expect leftovers, parboil the noodles in salted water separately for 4–5 minutes, rinse, and store them apart from the soup. This prevents mushy noodles tomorrow. Reheat soup, then add noodles to bowls.
10. Make it yours. Taste and tweak: more chili for heat, a smidge more balsamic for brightness, or extra Parmesan if you live dangerously.

How to Store

Refrigerate: Cool completely. Store soup and noodles separately in airtight containers for 3–4 days. Keep the ricotta topping in a sealed container for the same timeframe.

Reheat: Warm the soup on the stovetop over medium heat until steaming. Add noodles to each bowl and pour hot soup over them. Top with ricotta right before serving so it stays creamy and fresh.

Freeze: Freeze the soup without noodles or ricotta for up to 3 months. Thaw overnight in the fridge, reheat gently, cook fresh noodles, and finish with the ricotta topping. Frozen noodles turn mushy—don’t do that to yourself.

Nutritional Perks

• Protein-packed: Sausage and cheese deliver muscle-friendly grams that keep you full.
• Calcium + bone support: Ricotta and Parmesan add a solid calcium bump.
• Tomato power: Cooked tomatoes are rich in lycopene, an antioxidant tied to heart health.
• Better carbs: Pasta gives satisfying energy; choose whole-wheat for more fiber if you like.
• Balanced bowl: Add spinach or kale in the last 2 minutes for extra micronutrients without extra effort.

Rough estimate per serving (6 servings, with sausage and ricotta topping): 520–620 calories, 30–35g protein, 18–26g fat, 55–65g carbs. Sodium varies by broth and cheese. Adjust salt accordingly, IMO.

Common Mistakes to Avoid

• Skipping the paste step: Uncaramelized tomato paste = flat flavor. Cook it until dark red.
• Overcooking noodles: They keep softening in hot broth. Aim for al dente or cook separately if storing.
• Dumping ricotta into the pot: It breaks and dulls the soup. Keep it as a topping for a silky finish.
• Under-salting: Soup needs enough salt to taste like something. Season in layers—meat, base, then final.
• Ignoring fond: Those browned bits are gold. Deglaze properly for max flavor.
• Going too thin (or too thick): Adjust with broth or a few minutes of simmering to hit a stew-like, spoon-coating texture.
• Using low-quality tomatoes: Good canned tomatoes make a massive difference. TBH, it’s worth the extra dollar.

Alternatives

• Vegetarian: Swap sausage for cremini mushrooms + lentils or plant-based sausage. Use vegetable broth.
• Lighter: Use turkey sausage, skip the cream, and go lighter on the ricotta scoop.
• Gluten-free: Choose GF lasagna noodles or GF rotini. Cook separately and add to bowls to prevent disintegration.
• Dairy-free: Try almond- or tofu-based “ricotta,” omit mozzarella/Parmesan, and finish with olive oil and herbs.
• Spice switch: Add Calabrian chili paste, harissa, or extra red pepper flakes for more kick.
• Herb twist: Swap basil for oregano + thyme or add a rosemary sprig while simmering (remove before serving).
• Instant Pot: Sauté meat and aromatics on Sauté mode, add liquids and noodles, pressure cook 3 minutes, quick release, finish with cream and serve with ricotta.
• Slow cooker: Brown meat/stovetop base first, add to slow cooker with liquids, cook on Low 6–7 hours, add noodles for last 20–30 minutes.

FAQ

Can I use no-boil lasagna noodles?

Yes, break them up and add directly. Start checking at 8–9 minutes—no-boil sheets soften faster than regular noodles. Stir often so they don’t clump.

What if I only have jarred marinara?

Use 3 cups marinara plus 3 cups broth instead of crushed tomatoes. Reduce salt until you taste because marinara is usually seasoned already.

Can I swap ricotta for cottage cheese?

Absolutely. Blend cottage cheese briefly for a smoother texture, then mix with Parmesan and herbs. It’s tangier and higher in protein—delicious in its own way.

How do I thicken the soup?

Simmer uncovered for a few minutes to reduce. You can also stir in a handful of shredded mozzarella at the end or add an extra spoon of tomato paste earlier. Easy win.

How do I thin it out if it gets too hearty?

Add warm broth or water, a little at a time, until it’s spoonable. Re-taste for seasoning after adjusting—dilution is sneaky.

What’s the best meat for this?

Sweet Italian sausage for classic flavor, hot Italian if you want heat. A 50/50 mix of sausage and lean beef gives you great texture and balanced richness. FYI, turkey sausage works too.

Can I make it ahead for a party?

Yes—cook the soup base without noodles up to 2 days ahead. Reheat, cook noodles separately, and set up a ricotta-topping station. Guests love the “customize your bowl” vibe.

What should I serve with it?

Garlic bread (obviously), a crisp green salad with lemony dressing, and something bright like roasted broccoli. For drinks, a medium-bodied red or sparkling water with citrus.

Is heavy cream necessary?

Nope. The ricotta topping delivers plenty of creaminess. Add a splash of half-and-half if you want a silkier broth, but the soup stands tall without it.

Can I add veggies?

Do it. Stir in baby spinach or chopped kale during the last 2 minutes. Zucchini cubes or diced bell pepper can go in with the onions for extra volume and color.

Final Thoughts

This bowl gives you absurd comfort with smart shortcuts: browned meat for depth, caramelized paste for sweetness, and a ricotta finish that turns the whole thing luxurious. It’s the kind of weeknight win that eats like a weekend splurge. Leftovers behave, the method scales, and the flavor slaps. Make it once and it’ll join your main rotation—no oven, no pans of dishes, just big lasagna energy in 40 minutes flat.