Cozy Lasagna Soup With Ricotta And Mozzarella Recipe

There’s something magical about comfort food that warms both your heart and soul. This lasagna soup with ricotta and mozzarella is a perfect example — it takes all the classic flavors of traditional lasagna and transforms them into a cozy, slurpable bowl of goodness. Whether you’re craving something hearty on a chilly evening or simply want a fresh twist on an Italian favorite, this soup delivers.

this Recipe

As you dive into this recipe, you’ll find it’s surprisingly easy to make on the stovetop, loaded with rich tomato flavor, tender noodles, and creamy cheese that melts beautifully with every bite. Get ready to fall in love with this lasagna soup all over again.

Why You’ll Love This Recipe

• Comforting, hearty, and perfect for chilly nights
• All the classic lasagna flavors in an easy-to-eat soup form
• Made with creamy ricotta and gooey mozzarella cheese
• Quick stovetop method that’s simple and satisfying
• Great for family dinners or meal prepping leftovers

Ingredients

Here’s everything you need to create this delicious lasagna soup with ricotta and mozzarella at home. Fresh ingredients and quality cheese make all the difference.

• 1 lb lean ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium beef broth
• 1 (28 oz) can crushed tomatoes
• 2 cups water
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 8 ounces broken lasagna noodles (or broken wide egg noodles)
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Calories: Approximately 420 per serving

How to Make Lasagna Soup With Ricotta And Mozzarella

1. In a large pot or Dutch oven over medium heat, brown the ground beef until fully cooked and no longer pink, about 6-7 minutes. Drain excess fat if needed.
2. Add diced onion and minced garlic to the pot and sauté for 3-4 minutes until softened and fragrant.
3. Pour in the beef broth, crushed tomatoes, and water. Stir in dried oregano, dried basil, red pepper flakes (if using), and season with salt and pepper to taste. Bring the mixture to a boil.
4. Once boiling, add the broken lasagna noodles. Reduce the heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until noodles are tender but not mushy.
5. Lower the heat to low and ladle the soup into bowls. Spoon a generous dollop of ricotta cheese into each bowl, then sprinkle shredded mozzarella and Parmesan cheese on top.
6. Garnish with fresh basil leaves and serve immediately, allowing the cheeses to melt slightly for that perfect creamy texture.

Tips for the Best Results

• Break the lasagna noodles into bite-sized pieces before cooking for easy eating.
• Use whole-milk ricotta for creamier texture and richer flavor.
• Don’t overcook the noodles to avoid mushy texture; check frequently after 10 minutes.
• Simmer the soup gently to develop flavors without evaporating too much liquid.
• Customize with Italian sausage or vegetables like spinach or mushrooms for variation.

Storage and Reheating

Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. To keep the noodles from absorbing too much liquid, consider storing the soup and noodles separately if possible.

For reheating, warm the soup gently on the stovetop over low heat, stirring frequently to prevent sticking. If the soup has thickened, add a splash of broth or water to loosen it. Top with fresh ricotta and mozzarella again if you like before serving.

Frequently Asked Questions

Can I make this lasagna soup vegetarian?

Yes! Simply omit the ground beef and use vegetable broth instead of beef broth. You can add extra vegetables such as mushrooms, zucchini, or bell peppers for more flavor and texture.

What type of noodles work best in lasagna soup?

Broken lasagna noodles are ideal to maintain that classic texture, but you can also use broken wide egg noodles or even penne pasta. Just make sure to break them into bite-sized pieces so they cook evenly in the soup.

How can I make the soup ahead for meal prep?

Make the soup without adding the cheeses, then store it in airtight containers in the fridge. Reheat gently and add fresh ricotta and mozzarella just before serving to keep the flavors fresh and creamy.

Is this soup spicy?

The recipe includes optional red pepper flakes for a mild kick, but you can easily omit them if you prefer a milder flavor. Adjust spices to your taste for the perfect balance.