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Lasagna Soup with Ricotta and Mozzarella Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 67 reviews
  • Author: Maria
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Storage: Store noodles separately from soup. Keep both covered in the refrigerator for up to 5-7 days.
  11. 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.

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Find it online: https://sweetindulgencescakes.com/lasagna-soup-with-ricotta-and-mozzarella-recipe/