Lasagna Soup with Ricotta and Mozzarella Recipe

If you’ve ever wished for a cozy, comforting meal that combines all the best parts of classic Italian lasagna but in a quicker, slurpable form, I’ve got just the thing for you. This Lasagna Soup with Ricotta and Mozzarella Recipe is like a warm hug in a bowl—rich, cheesy, and packed with hearty flavors that your whole family will adore. Trust me, once you try this, you’ll be making it on repeat for chilly evenings or whenever you crave something that feels like a special treat without all the fuss.

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Ingredients You’ll Need

The ingredients for this Lasagna Soup with Ricotta and Mozzarella Recipe come together to create layers of flavor without needing hours in the kitchen. You’ll find the blend of ground meats, herbs, and cheeses really makes this a standout. Plus, I always recommend using good-quality marinara sauce because it sets the foundation for the whole soup.

• Lean ground beef: Provides hearty flavor without too much grease.
• Ground Italian sausage: Adds spice and depth — make sure to pick a quality sausage for best taste.
• Yellow onion: Gives a sweet base flavor once sautéed.
• Olive oil: For sautéing and adding richness.
• Garlic cloves: Fresh minced garlic gives that classic Italian aroma and punch.
• Tomato paste: Concentrated tomato flavor that boosts the soup’s richness.
• Marinara sauce: Choose your favorite jarred sauce or homemade for a personal touch.
• Red pepper flakes: Just enough heat to keep things interesting without overwhelming.
• Fresh parsley or dried parsley: Brightens the flavor and adds a subtle herbal note.
• Dried oregano & basil: The essential Italian herbs that bring authentic flavor.
• Low sodium chicken broth: The soup base that ties everything together—low sodium lets you control the salt.
• Lasagna noodles: Broken into smaller pieces so they cook evenly in the soup.
• Fresh spinach leaves (optional): I love adding greens here for a pop of color and nutrition.
• Ricotta cheese: Creamy and mild, this is the heart of the signature cheese topping.
• Shredded mozzarella cheese: For melty, gooey texture on top of each serving.
• Freshly grated parmesan cheese: Adds a salty, tangy kick to finish things off.
• Fresh basil: For garnishing and that fresh herby aroma everyone loves.

Variations

One of the things I love most about this Lasagna Soup with Ricotta and Mozzarella Recipe is how easy it is to tweak based on what you have or your dietary needs. I’ve tried several variations over the years, and it’s so fun to make it your own.

• Vegetarian Version: I swap out the meat for extra veggies like zucchini, mushrooms, and yellow squash; it’s just as hearty and satisfying without the meat.
• Vegan Twist: Use cashew ricotta instead of dairy and double the veggies—you won’t miss the cheese one bit.
• Pasta Flexibility: Broken lasagna noodles are classic, but you can sub any pasta shape you have—penne or rotini work great too!
• Slow Cooker Friendly: I like to brown the meat and sauté my onions ahead, then let everything simmer low and slow in the crockpot for 4-6 hours. So easy for busy days.

How to Make Lasagna Soup with Ricotta and Mozzarella Recipe

Step 1: Brown the Meat for Deep Flavor

Start by heating a large pot over medium-high heat and adding the ground beef and Italian sausage. Season with salt and pepper as you cook. Brown the meat until it’s nicely caramelized—this step is key because those browned bits add tons of flavor to your soup. Once cooked, drain off any excess fat and set the meat aside for now. I like to do this part first so the flavors start building early.

Step 2: Sauté Onions and Garlic to Build Your Base

In the same pot, add olive oil and toss in the diced onion. Let it cook gently for about 5 minutes until it softens and turns golden, stirring occasionally so it doesn’t burn. Then add the minced garlic and cook for another minute or two—you want it fragrant but not browned. This combo is classic Italian and will make your soup taste so authentic.

Step 3: Mix in Tomato Paste, Sauces, and Broth

Once your onions and garlic have softened, stir in the tomato paste—cooking it for a minute helps develop a richer tomato flavor. Then pour in the marinara sauce, add your herbs (parsley, oregano, basil), red pepper flakes, and pour in the chicken broth. Return the browned meat to the pot and stir everything together. Bring this mixture to a boil before adding your broken lasagna noodles.

Step 4: Cook the Noodles and Add Spinach

Once boiling, add the broken lasagna noodles and reduce the heat to medium-low. Keep the soup gently simmering, stirring occasionally to prevent noodles from sticking, until they’re tender—usually about 10-12 minutes. If you want some extra greens, stir in fresh spinach during the last couple of minutes just until wilted. It adds a lovely color and extra nutrition without overpowering the flavors.

Step 5: Prepare the Cheesy Topping

While the soup is finishing up, mix together the ricotta, shredded mozzarella, and parmesan cheeses in a small bowl. This cheesy trio is what makes this Lasagna Soup with Ricotta and Mozzarella Recipe feel truly indulgent. When you’re ready to serve, ladle the hot soup into bowls and dollop a generous scoop of this cheese mixture on top. The heat from the soup will melt the cheese just perfectly!

Step 6: Garnish and Serve

Finish by garnishing each bowl with fresh basil leaves. This adds a pop of color and that vibrant herbaceous note we all love. Serve it right away while it’s hot, with maybe some crusty bread for dipping—because why not soak up every last bit of that delicious soup?

How to Serve Lasagna Soup with Ricotta and Mozzarella Recipe

Garnishes

I love fresh basil for garnishing because it’s fragrant and adds a beautiful green pop. Sometimes I sprinkle extra parmesan on top for those who love an intensified cheesy bite, and a pinch of red pepper flakes can add a little welcomed heat if you’re feeling adventurous.

Side Dishes

Crusty garlic bread or a simple green salad pairs perfectly with this soup. My family also enjoys a little Caesar salad on the side when we want something light yet crisp to balance the richness of the soup.

Creative Ways to Present

For a fun twist when serving to guests, I like to ladle the soup into small oven-safe bowls, add the cheese dollop, then broil briefly to get a bubbly cheesy crust on top—like individual mini lasagnas in soup form. It always impresses and feels so special for occasions.

Make Ahead and Storage

Storing Leftovers

I store leftover lasagna soup in an airtight container in the fridge for up to 3-4 days. To keep the noodles from getting soggy, I sometimes store the soup and noodles separately, reheating them together later. This helps maintain texture and flavor.

Freezing

I’ve frozen this soup many times without the cheese topping. Just cool the soup completely, then place in freezer-safe containers for up to 2-3 months. When thawed, I reheat gently on the stove and add freshly cooked noodles before serving to keep it tasting fresh.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of broth or water. Add the cheese dollop just before serving for that creamy melted finish we all crave.

FAQs

Final Thoughts

I absolutely love how this Lasagna Soup with Ricotta and Mozzarella Recipe transforms the flavors of a classic comfort dish into a cozy, easy-to-make meal that feels special every time. When I first tried it, I was amazed at how quickly it came together and how much my family enjoyed it. It’s become one of my go-to recipes for chilly nights, busy weeknights, or anytime I want that warm, comforting taste without the complicated steps. I can’t wait for you to try it—you’ll find that it hits all the right notes and might just become your new favorite too.

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