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Rich Lasagna Soup with Ricotta Recipe

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★★★★★

4.6 from 77 reviews

This Rich Lasagna Soup with Ricotta is a comforting and flavorful twist on classic lasagna, combining ground beef, a blend of Italian tomato sauces, herbs, and broken lasagna noodles simmered to perfection in a creamy, aromatic broth. Topped with creamy ricotta, mozzarella, parmesan, and fresh basil, it’s a hearty and satisfying meal perfect for cooler days or anytime you crave the essence of lasagna in a warm, cozy bowl.

Ingredients

Scale

Soup Base

  • 1 lb ground beef
  • 1 onion, diced into 1/2-inch pieces
  • 6 garlic cloves, minced
  • 3/4 tsp red pepper flakes
  • 24 oz Italian sauce (Rao’s Homemade Marinara recommended)
  • 14 oz crushed tomatoes (preferably Muir Glen)
  • 2 tbsp tomato paste
  • 2 tsp balsamic vinegar
  • 2 tsp sugar
  • 1 tbsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1/2 tsp fennel seeds
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 10 lasagna noodles, broken into 1 to 2 inch pieces
  • 10 cups chicken broth (divided: 6 cups + 2–4 cups)
  • 1/2 cup cream
  • 1/4 cup fresh basil, chopped

For Garnish

  • Mozzarella cheese, shredded
  • Parmesan cheese, grated
  • Ricotta cheese (preferably Galbani for creaminess)

Instructions

  1. Brown the Beef and Onion: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef, breaking it apart as it cooks. Once the beef is mostly browned, add the diced onion and continue cooking until the onion softens and the beef is fully cooked, about 5-7 minutes total. Allow some caramelization for added depth. Drain excess fat, leaving about 1 tablespoon in the pot.
  2. Sauté Garlic and Red Pepper Flakes: Add the minced garlic and red pepper flakes to the pot. Stir constantly for about 30 seconds to release their aromatic oils without burning.
  3. Add Tomato Components and Herbs: Stir in the Italian sauce, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, parsley, oregano, fennel seeds, salt, pepper, and bay leaf. Mix well.
  4. Add Broth and Bring to Boil: Pour in 6 cups of chicken broth. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
  5. Cook the Lasagna Noodles: Break the lasagna noodles into 1-2 inch pieces and add them to the boiling soup. Reduce heat to medium or medium-low. Let simmer for 20-30 minutes, stirring occasionally to prevent sticking and to achieve tender noodles; typically about 25 minutes.
  6. Finish the Soup: Remove and discard the bay leaf. Stir in the cream and add 2-4 cups of the remaining chicken broth depending on desired thickness. Heat gently, avoiding boiling. Adjust seasoning with additional salt and pepper if needed.
  7. Serve and Garnish: Ladle hot soup into bowls. Top generously with shredded or crumbled ricotta, mozzarella, and parmesan cheeses. Sprinkle fresh chopped basil on top for brightness and fresh flavor.

Notes

  • Use Galbani ricotta for a creamier, richer finish that melts beautifully into the soup.
  • Adjust the amount of chicken broth added at the end for preferred soup thickness.
  • Simmer noodles just until tender to avoid mushy texture.
  • Blooming garlic with red pepper flakes enhances flavor without bitterness.
  • Rao’s Homemade Marinara and Muir Glen crushed tomatoes provide excellent balance of flavor and sweetness.
  • Caramelizing the beef and onion adds depth to the soup’s flavor profile.

Keywords: lasagna soup, ricotta soup, Italian soup, lasagna recipe, hearty soup, tomato soup with noodles, comforting soup

Find it online: https://cheframiflavor.com/rich-lasagna-soup-with-ricotta-recipe/