If you crave the warm, comforting flavors of classic Italian lasagna but want something quicker and cozier, this Lasagna Soup with Ricotta and Mozzarella Recipe is the perfect answer. It captures all the hearty goodness of layered pasta, rich tomato sauce, and melty cheeses in a soul-soothing bowl of soup. Imagine tender noodles swimming in a savory broth loaded with Italian sausage, fresh herbs, and a creamy ricotta topping that melts into the broth alongside stretchy mozzarella. It’s like your favorite lasagna and soup joined forces for the ultimate comfort food hug.
Ingredients You’ll Need
Don’t let the list overwhelm you because each ingredient plays a crucial role in building layers of flavor, texture, and aroma that make this soup truly special. From fresh veggies that create a fragrant base to cheeses that lend richness, every component is essential yet simple.
- Olive oil: For enriching the flavor and sautéing veggies to a perfect tender stage.
- Large onion: Adds depth with its natural sweetness when cooked down.
- Celery stalks: Provide crunch and aromatic freshness to the base.
- Large carrots: Bring a subtle sweetness and vibrant color.
- Kosher salt: Enhances all flavors perfectly without overpowering.
- Italian seasoning: A blend that fills the pot with classic Mediterranean herbs.
- Fresh black pepper: For mild heat and piquancy.
- Crushed red pepper: Adds a gentle kick without overwhelming heat.
- Fennel seed (optional): Provides that signature anise-like aroma found in Italian sausage.
- Fresh rosemary: Lends a fragrant, piney note that complements garlic marvelously.
- Garlic cloves: Smash and mince for a pungent, savory backbone.
- Mild Italian sausage: Brings hearty and savory flavors with a touch of spice.
- White wine: Helps deglaze the pan and adds subtle acidity and complexity.
- Cream: Thickens and softens the soup, creating a luscious texture.
- Tomato paste: Concentrates the tomato flavor and deepens the soup’s richness.
- Crushed tomatoes: Form the saucy base with natural sweetness and tang.
- Water and chicken bouillon base: Build the broth’s savory body and balance.
- Balsamic vinegar: Adds brightness and a touch of sweetness to cut through richness.
- Lasagna noodles: Cooked separately to stay delightfully al dente in the soup.
- Ricotta cheese: Combined with parmesan, brings creamy richness as a topping.
- Parmesan cheese: Grated into the ricotta mixture and for sprinkling, offers nutty saltiness.
- Kosher salt and black pepper (for ricotta): Season the ricotta topping perfectly.
- Mozzarella cheese: Shredded on top for melty, gooey indulgence.
- Fresh basil: Adds fresh herbaceous notes as a finishing touch.
How to Make Lasagna Soup with Ricotta and Mozzarella Recipe
Step 1: Prep the Veggies
Start by giving your onion, celery, and carrots a rough chop to make processing easier. Use a food processor to finely mince these veggies to create an even base that will meld beautifully once cooked. The small size helps the vegetables almost melt into the broth, giving a rich flavor without big chunks.
Step 2: Sauté the Vegetables and Seasonings
Heat olive oil in a large soup pot over medium heat. Toss in the finely chopped veggies, then season with salt, Italian seasoning, black pepper, crushed red pepper, and if you love that subtle anise flavor, add crushed fennel seed. Sauté these until the onions turn tender and translucent, filling your kitchen with irresistible aromas.
Step 3: Add Rosemary and Garlic
Finely chop fresh rosemary and mince garlic cloves, then add them to the pot. Stir and let them cook until you can smell the fragrant blend. This step infuses the soup base with bold herbal and savory notes that build excitement for what’s to come.
Step 4: Brown the Sausage
Next, add the mild Italian sausage, breaking it apart with your spoon as it browns. Cook thoroughly until it loses its pink color and develops a slightly crispy edge. This step creates those savory meaty bites that anchor the soup perfectly.
Step 5: Simmer the Wine, Cream, and Tomato Paste
Add white wine, cream, and tomato paste to the pot. Bring the mix to a gentle simmer and let it reduce slightly, thickening the base. This combination creates a creamy, tangy richness that elevates the soup beyond a simple tomato broth.
Step 6: Build the Broth
Pour in crushed tomatoes, water, chicken bouillon base, and balsamic vinegar. Bring the soup to a boil before lowering the heat to maintain a gentle simmer for 20 minutes. This step allows all the seasonings and flavors to marry into a wonderfully balanced broth.
Step 7: Prepare Ricotta Topping and Noodles
While the soup simmers, mix ricotta cheese with parmesan, salt, and black pepper in a bowl until creamy and well combined. Separately, cook the lasagna noodles until just al dente—this is crucial to prevent sogginess once added to the soup. Drain and toss the noodles lightly in oil to keep them from sticking.
Step 8: Serve and Enjoy
To serve, layer a few noodles into your bowl, ladle the steaming soup over them, and dollop a generous scoop of that luscious ricotta mixture on top. Sprinkle with shredded mozzarella and extra parmesan, then finish with fresh basil leaves. This combination guarantees each spoonful bursts with that classic lasagna flavor and creamy texture.
How to Serve Lasagna Soup with Ricotta and Mozzarella Recipe
Garnishes
Fresh basil is an absolute must for its bright, herbal punch that cuts through the richness. Add extra parmesan or mozzarella as you like, even a drizzle of good olive oil or a pinch of red pepper flakes for a bit of heat. Toasted garlic bread or breadsticks paired with this soup are just divine.
Side Dishes
If you want a full meal experience, a crisp green salad with a lemon vinaigrette balances out the richness beautifully. Roasted vegetables or a simple antipasto platter enhance the Italian vibe without overwhelming the comforting simplicity of the soup.
Creative Ways to Present
For a fun twist, serve the soup in mini casserole dishes and top with small sheets of lasagna noodles baked under the broiler with cheese for a crunchy finish. Or layer in a clear glass mug to showcase the vibrant colors and textures in a cozy but elegant way.
Make Ahead and Storage
Storing Leftovers
Keep the soup and cooked noodles stored separately in airtight containers in the refrigerator. This method prevents the noodles from becoming mushy as they soak up the broth. Both will easily keep for 5 to 7 days, perfect for weekday lunches or last-minute dinners.
Freezing
To freeze, place cooled cooked noodles in a freezer-safe bag with parchment paper between layers to avoid sticking. Freeze soup, ricotta mixture, and cheeses separately in sealed bags as well. They each last around 2 to 3 months frozen, making this a great make-ahead favorite.
Reheating
Reheat soup gently on the stove over low heat to avoid curdling. Add noodles after warming the soup to keep their texture intact. The ricotta topping can be spooned in fresh or warmed gently alongside the soup. Mozzarella sprinkled last melts perfectly when served.
FAQs
Can I use turkey or chicken sausage instead of Italian sausage?
Absolutely! Turkey or chicken sausage are great leaner options. Just choose a variety that’s well seasoned to maintain the robust flavor of the soup. You might want to add a pinch more seasoning if needed.
What type of noodles work best for this soup?
Traditional lasagna noodles are preferred because their wide, flat shape holds up nicely and feels authentic. However, broken jumbo pasta shells or pappardelle can work as fun alternatives.
Is it possible to make this recipe vegetarian?
Yes! Swap the Italian sausage for plant-based sausage or hearty mushrooms like cremini or portobello for umami depth. Use vegetable broth instead of chicken bouillon to keep it fully vegetarian.
How thick should the ricotta topping be?
The ricotta mixture should be creamy but firm enough to hold a spoonful shape. Adding parmesan, salt, and pepper helps thicken and flavor it so that it complements rather than melts completely into the soup.
Can I prepare parts of the soup in advance?
Definitely! You can prepare the ricotta topping and chop all your vegetables a day ahead. The soup base can also be made and refrigerated then reheated when ready to serve, making dinner prep quick and easy.
Final Thoughts
Once you make this Lasagna Soup with Ricotta and Mozzarella Recipe, it’s destined to become a warm-weathered favorite for family dinners or cozy nights in. It brings all the joy and flavor of classic lasagna without the fuss of layering and baking. The creamy ricotta topping with gooey mozzarella just seals the deal, creating a bowl of pure bliss. So grab your pot, dig in, and enjoy a taste of Italy delivered straight to your kitchen.
Print
Lasagna Soup with Ricotta and Mozzarella Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This hearty Lasagna Soup combines all the classic flavors of traditional lasagna into a comforting, easy-to-make soup. Featuring Italian sausage, a flavorful vegetable base, rich tomato broth, and tender lasagna noodles, it’s topped off with a creamy ricotta mixture, shredded mozzarella, and fresh basil for a delightful meal that’s perfect for feeding a crowd or meal prepping for the week.
Ingredients
Vegetables & Herbs
- 1 large onion, chopped
- 2 stalks celery (about 1 cup chopped)
- 2 large carrots, chopped
- 5 sprigs fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 6 cloves garlic, smashed and minced
- Fresh basil for garnish
Seasonings & Spices
- 2 teaspoons kosher salt (or sea salt), plus 1/2 teaspoon for ricotta mixture
- 1 tablespoon Italian seasoning
- 1/4 teaspoon fresh black pepper, plus 1/4 teaspoon for ricotta mixture
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon fennel seed (crushed, optional)
Protein & Dairy
- 1 pound mild Italian sausage (bulk, not links)
- 1 pound ricotta cheese
- 1 cup grated parmesan cheese (plus extra for topping)
- Mozzarella cheese, shredded (for topping)
- 1 cup cream (heavy or whipping cream)
Liquids & Broth
- 2 tablespoons olive oil
- 1 cup white wine
- 8 cups water
- 2 tablespoons chicken bouillon base
- 2 tablespoons balsamic vinegar
Tomatoes & Noodles
- 1 (6-ounce) can tomato paste
- 1 (28-ounce) can crushed tomatoes
- 9 lasagna noodles (to be boiled separately)
- Water and salt for boiling noodles
Instructions
- Prep your veggies: Quarter the onion, peel and trim the carrots, and cut celery into pieces. Use a food processor to pulse the onion, celery, and carrots until finely minced, removing any pieces that don’t chop evenly. Alternatively, mince by hand.
- Sauté vegetables: Heat a 6-quart soup pot over medium heat. Add 2 tablespoons of olive oil and swirl to coat. Add the minced onions, celery, and carrots. Season with 2 teaspoons kosher salt, 1 tablespoon Italian seasoning, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper, and optional 1/2 teaspoon crushed fennel seed. Sauté for about 5 minutes until onions are tender.
- Add rosemary and garlic: Chop 1 tablespoon fresh rosemary leaves and mince 6 cloves of garlic. Add them to the pot, stirring and sautéing for another minute until fragrant. Add additional oil as needed if mixture sticks.
- Cook the sausage: Add 1 pound mild Italian sausage to the pot. Break it up with a spoon and sauté for 6-8 minutes until fully cooked.
- Reduce wine and add tomato paste and cream: Stir in 1 cup white wine, 1 cup cream, and the entire 6-ounce can of tomato paste. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for about 5 minutes until the liquid thickens and reduces slightly.
- Add tomatoes and broth: Add the 28-ounce can crushed tomatoes, 8 cups water, 2 tablespoons chicken bouillon base, and 2 tablespoons balsamic vinegar. Bring to a boil over high heat, then reduce heat to maintain a low simmer. Cook for 20 minutes.
- Make the ricotta topping: In a medium bowl, combine 1 pound ricotta cheese, 1 cup grated parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until smooth and set aside.
- Cook the lasagna noodles: In a separate pot, bring salted water to a rolling boil. Add 9 lasagna noodles and cook according to package instructions (8-12 minutes) until very al dente. Drain, drizzle with oil to prevent sticking, and set aside.
- Assemble and serve: Place 1 or 2 cooked lasagna noodles in each bowl. Ladle hot soup over noodles. Top with a generous scoop of the ricotta mixture. Sprinkle with shredded mozzarella and additional parmesan cheese. Garnish with fresh basil. Enjoy with crusty French bread, garlic bread, or breadsticks.
- Storage: Store noodles separately from soup. Keep both covered in the refrigerator for up to 5-7 days.
- Freezing: Freeze cooled noodles in a ziplock bag (with parchment paper between layers to prevent sticking). Freeze soup, ricotta mixture, and shredded mozzarella separately in airtight freezer bags. Store frozen for 2-3 months. Thaw carefully before reheating.
Notes
- Use a food processor to finely mince vegetables for better texture and flavor distribution.
- Do not overcook lasagna noodles; they should be al dente as they will soften further in the soup.
- Fennel seed is optional but adds a traditional Italian flavor note.
- Separate storage of noodles and soup prevents sogginess during refrigeration.
- Use good quality Italian sausage and crushed tomatoes for best taste.
- Adjust the amount of crushed red pepper to control spiciness.
- Perfect for meal prepping and can be frozen safely in separate components.
