Lasagna Soup Recipe: Easy Cozy Dinner with Ricotta Dollops

Picture this: you walk in from a chilly evening, cheeks tingling, and the kitchen is already awash with the rich scent of simmering tomatoes, garlicky sausage, and a hint of basil. That’s lasagna soup for you—a big, welcoming bowl of warmth that hits you right in the soul. The first time I made this, I was craving lasagna but, let’s face it, just couldn’t be bothered with all the layering and waiting. Soup sounded faster, but I didn’t expect it to be just as comforting—if not more. One taste, and I was instantly hooked.

It was one of those rainy weekends where you just want to stay in pajamas and eat something that feels like a hug. I remember calling my mom right after my first spoonful and saying, “Why didn’t we know about this magic years ago?” She laughed and said, “Probably because your grandma would’ve insisted on the old-school casserole!” Honestly, that’s fair, but I think even she would’ve grabbed a spoon—especially with those creamy ricotta dollops melting right on top.

My family couldn’t stop sneaking tastes before dinner was even on the table. My youngest called it “pizza soup” and went back for seconds. It’s the kind of meal that disappears fast, and you can almost hear the contented sighs around the table. This lasagna soup recipe with ricotta dollops is perfect for busy weeknights, snuggly movie nights, or impressing friends at a casual dinner party (it really does brighten up your Pinterest board, too!).

After a lot of “research” (a.k.a. taste testing), this has earned a permanent spot on our rotation—especially when folks come over. It’s dangerously easy, deeply satisfying, and honestly tastes like home. So, if you’re looking for a bowlful of pure, nostalgic comfort, you’re going to want to bookmark this one. Grab a spoon and settle in—you’re about to discover your new favorite cozy dinner.

Why You’ll Love This Lasagna Soup Recipe

After countless batches (yes, we “had” to eat a lot of soup in the name of science), I can say with confidence: this lasagna soup recipe is a weeknight hero. There’s a reason it’s become a family staple, and I’m not just saying that because I’m biased. Here’s why you’ll love it too:

• Quick & Easy: You get all the lasagna flavors you crave in under an hour—no fussing with noodles or waiting for layers to bake.
• Simple Ingredients: Everything is easy to find—most of it is probably in your fridge and pantry right now. No fancy Italian cheese blends or hard-to-pronounce spices.
• Perfect for Cozy Dinners: Whether it’s a snow day, game night, or just Wednesday, this soup turns any evening into a special event.
• Crowd-Pleaser: Kids love the slurpable noodles, grown-ups love the depth of flavor, and honestly, leftovers get better by day two. It’s a win for everyone.
• Unbelievably Delicious: The ricotta dollops melt into the hot soup, swirling in creamy richness. You get all the classic lasagna vibes—savory, tomatoey, cheesy—without any of the work.

This isn’t just another lasagna soup recipe—it’s the one I’ve tweaked and tested until the broth is bold, the noodles are just right, and every spoonful is a little party in your mouth. The secret? Browning the sausage and using a trio of cheeses. (Seriously, don’t skip the ricotta topping.)

I love how forgiving this recipe is, too. Forgot fresh basil? No big deal. Want to swap in turkey instead of sausage? It still works. Honestly, it’s comfort food without the guilt—lighter than traditional lasagna, but with every bit of that rich, homey flavor. It’s the kind of meal you’ll want to share with friends, or just keep all to yourself on a quiet night in. Either way, this lasagna soup recipe is pure, spoonable happiness.

What Ingredients You Will Need

This lasagna soup recipe leans on simple, wholesome ingredients to deliver maximum flavor with minimal fuss. Most of these are pantry staples and fridge basics, making it easy to whip up whenever the craving hits. Here’s what you’ll need:

• For the Soup Base:
  • Olive oil (2 tablespoons; for sautéing)
  • Italian sausage, mild or hot (1 pound/450g; casing removed)
  • Yellow onion, diced (1 medium)
  • Carrots, peeled and diced (2 medium)
  • Celery stalk, diced (1 large)
  • Garlic cloves, minced (4; the more, the merrier!)
  • Crushed tomatoes (28 ounces/796g; I like San Marzano for sweetness)
  • Tomato paste (2 tablespoons; boosts umami)
  • Low-sodium chicken broth (6 cups/1.4 liters)
  • Dried oregano (1 teaspoon)
  • Dried basil (1 teaspoon; fresh works if you have it)
  • Red pepper flakes (¼ teaspoon; optional, for a little kick)
  • Salt and black pepper (to taste)
• For the Pasta:
  • Lasagna noodles (8 ounces/225g; broken into 2-inch pieces)
  • Or substitute: Mafalda or bowtie pasta for fun shapes
• For the Ricotta Dollops:
  • Ricotta cheese (1 cup/250g; whole milk is best for creaminess)
  • Parmesan cheese, freshly grated (½ cup/50g)
  • Mozzarella cheese, shredded (1 cup/100g; for extra cheesy goodness)
  • Fresh parsley or basil, chopped (optional, for garnish)

Ingredient tips: If you want a lighter soup, swap in turkey sausage or use ground beef. For gluten-free, choose your favorite gluten-free pasta. I usually have everything on hand, but in summer, you can toss in fresh spinach or zucchini right at the end for a veggie boost. My go-to brands for tomato products are Cento or Muir Glen—always rich and flavorful.

Don’t stress if you’re missing an ingredient or two—this recipe is forgiving and flexible. The real magic is in the ricotta dollops, so don’t skip those!

Equipment Needed

Here’s what you’ll want to have ready for this lasagna soup recipe. Nothing too fancy, I promise.

• Large soup pot or Dutch oven: At least 6-quart (5.7L) capacity. I love my enameled Dutch oven for even heat.
• Chef’s knife and cutting board: For dicing all those aromatics.
• Wooden spoon or spatula: Ideal for breaking up sausage and stirring the pot.
• Ladle: For serving those hearty portions.
• Medium mixing bowl: For stirring together the ricotta mixture.
• Measuring cups and spoons: Helps keep everything precise (but you know, a little extra cheese never hurts!).
• Colander: For draining cooked pasta, if you choose to cook it separately.

If you don’t have a Dutch oven, a sturdy stockpot works just fine. I’ve even made this soup in a slow cooker (just brown the sausage first on the stove). For easy cleanup, I recommend using silicone spatulas—they scrape every last bit out, and they’re dishwasher safe. No need for a fancy pasta pot; just use what you have. I’ve made this in everything from thrift store pots to my “splurge” Le Creuset—both work great!

Preparation Method

1. Brown the sausage (5-7 minutes): Heat 2 tablespoons olive oil in your large soup pot over medium heat. Add 1 pound (450g) Italian sausage, breaking it up with your spoon. Cook until browned and cooked through. If there’s a lot of fat, spoon off excess but leave a little for flavor.
   
   Tip: Sausage should be sizzling and browned, not gray. If it starts to stick, add a splash of broth.
2. Sauté the aromatics (3-4 minutes): Toss in diced onion, carrots, and celery (1 medium onion, 2 carrots, 1 celery stalk). Cook until softened and fragrant, stirring occasionally. Add 4 minced garlic cloves and cook just until you can smell it—about 1 minute.
   
   Warning: Don’t let the garlic brown! It gets bitter.
3. Add tomato base and seasoning (2 minutes): Stir in 2 tablespoons tomato paste, letting it “toast” for a minute (brings out sweetness!). Pour in 28 ounces (796g) crushed tomatoes and 6 cups (1.4 liters) chicken broth. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, and ¼ teaspoon red pepper flakes if using. Season with salt and pepper.
   
   Smell check: The kitchen should already smell like an Italian bistro.
4. Simmer the soup (15-20 minutes): Bring to a gentle boil, then reduce heat and simmer uncovered. Stir occasionally. The flavors will deepen—don’t rush this part!
   
   Tip: If it looks too thick, add a splash of water or broth.
5. Cook the pasta (8-10 minutes): Break 8 ounces (225g) lasagna noodles into rough 2-inch pieces. Stir them into the simmering soup. Cook until al dente, stirring so they don’t stick.
   
   Note: If you plan to store leftovers, cook pasta separately to avoid mushy noodles.
6. Mix the ricotta topping: In a medium bowl, combine 1 cup (250g) ricotta, ½ cup (50g) parmesan, and 1 cup (100g) mozzarella. Stir until creamy. Sprinkle in a little chopped parsley or basil if you like.
   
   Make ahead: You can mix the cheese up to a day early and keep it in the fridge.
7. Serve: Ladle hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture. Let it melt slightly, then swirl in with your spoon for a creamy finish. Garnish with extra herbs if you’re feeling fancy.
   
   Sensory cue: The cheese should soften and melt into the soup—absolute heaven.

My personal tip: taste for salt before serving. Some broths are saltier than others, so adjust to your liking. If the soup thickens too much while standing, loosen it with a splash of water when reheating. And don’t skip the ricotta dollop—it’s the heart of this cozy lasagna soup recipe!

Cooking Tips & Techniques

Let’s be honest—sometimes soup turns out bland or the noodles end up mushy. After a few flops, here’s what I’ve learned to guarantee a pot of lasagna soup that’s always crave-worthy:

• Brown the sausage well: Don’t rush this step! Browning creates those caramelized bits at the bottom (hello, flavor!). If you don’t have sausage, ground beef or turkey also work—just amp up the Italian seasoning a bit.
• Toast your tomato paste: Let the tomato paste hit the hot pot for a minute before adding the liquids. It adds a deep, sweet-savory base that makes the soup taste slow-cooked.
• Cook pasta to just al dente: The noodles will keep soaking up broth, so slightly undercook them. If you know you’ll have leftovers, cook the pasta separately and add to each bowl as you serve.
• Watch your seasoning: Taste the soup right before serving. Sometimes the cheese and sausage add more salt than you expect.
• Don’t skip the cheese trio: Ricotta, mozzarella, and parmesan—each brings something special. I’ve tried it with just one, but the combination is what gives the soup its creamy, lasagna-y finish.
• Make ahead: This soup is a meal prep dream. The flavors get even better the next day. Just add fresh ricotta when serving leftovers.

Common mistake: forgetting to stir the pasta as it cooks. I’ve done it—ended up with a noodle “raft” on top of my soup. Not the end of the world, but a quick stir every couple of minutes keeps things moving.

Multitasking tip: While the soup is simmering, shred your cheeses and chop herbs. That way, assembling the ricotta dollops is a breeze when the soup is ready to serve.

Consistency tip: Use a kitchen scale for your cheese if you have one. It keeps every batch just as cheesy as the last. And always, always finish with a fresh swirl of ricotta—it’s the best part!

Variations & Adaptations

One of the best things about this lasagna soup recipe is how easy it is to make it your own. Here are a few ways to switch it up:

• Vegetarian: Skip the sausage and add a can of drained white beans or sautéed mushrooms for protein and texture. Vegetable broth works just as well as chicken broth.
• Gluten-Free: Use your favorite gluten-free lasagna noodles or even brown rice pasta. Just cook them separately, as GF noodles can get a little soft if left in the soup.
• Low-Carb: Swap the pasta for zucchini noodles (“zoodles”) or even chopped cauliflower. Add them right at the end so they stay a bit crisp.
• Seasonal swaps: In summer, toss in a handful of fresh spinach or diced zucchini. In fall, try adding roasted butternut squash cubes for a sweet twist.
• Dairy-Free: Use a plant-based ricotta (like Kite Hill) and dairy-free mozzarella. I’ve tried this with almond “parmesan” and it’s still delicious.
• Extra spicy: Add a pinch of cayenne or double the red pepper flakes. My husband loves it with a drizzle of chili oil on top.

My personal favorite? Swap half the sausage for ground turkey and add a handful of baby spinach at the end. It’s a little lighter but still has all the cozy vibes. The ricotta dollops truly make every version feel indulgent (don’t skimp!).

Serving & Storage Suggestions

Lasagna soup is best served piping hot, right out of the pot. Ladle it into wide bowls so you have plenty of space for those creamy ricotta dollops. Top with a little extra parmesan and some fresh basil or parsley for color.

This soup loves a good sidekick—think crusty garlic bread or a simple green salad with lemony vinaigrette. For a true Italian night, pair it with a glass of Chianti or sparkling water with lemon.

Leftovers? No problem. Let the soup cool completely, then transfer to airtight containers. It keeps in the fridge for up to 4 days, and the flavors deepen overnight. For longer storage, freeze in individual portions (without the pasta, if you want the noodles to stay firm) for up to 3 months.

To reheat, gently warm on the stove over medium heat, adding a splash of water or broth if it’s thickened up. Stir in fresh pasta or ricotta when serving to keep the texture just right. The cheese dollops are best added fresh—trust me, it’s worth the extra minute.

Honestly, this is one of those recipes that tastes even better the next day. The broth gets richer, and the tomato flavors deepen. Just don’t forget the ricotta when you serve it again—it’s the “wow” factor every time.

Nutritional Information & Benefits

This lasagna soup recipe is hearty, but a bit lighter than classic lasagna thanks to its broth base and plenty of veggies. Here’s an approximate breakdown per serving (based on 6 servings):

• Calories: 420
• Protein: 24g
• Carbohydrates: 38g
• Fat: 18g
• Fiber: 4g

Key health perks: You get a boost of protein from the sausage and cheese, and the carrots, celery, and tomatoes pack in vitamins A and C. If you add spinach or use whole wheat pasta, you’ll up the fiber and nutrition even more.

This recipe can be made gluten-free or lower carb with simple swaps. Allergens to note: Contains dairy, wheat, and may contain egg depending on your pasta choice. Always check labels if serving to folks with allergies!

Personally, I love how this soup makes comfort food feel a little less heavy—perfect for when you want all the flavor without the post-dinner nap.

Conclusion

If you’re craving all the cozy, cheesy joy of lasagna but want it in a bowl (and a fraction of the time), this lasagna soup recipe with ricotta dollops is calling your name. It’s easy, flexible, and guaranteed to make any night feel special—whether you’re cooking for family, friends, or just yourself.

Don’t be afraid to make it your own—add extra veggies, swap the protein, or play with the cheese blend. That’s the beauty of this dish: it’s forgiving and always delicious. I keep coming back to this recipe because it never fails to bring smiles (and second helpings) to my table.

If you give this cozy lasagna soup a try, I’d love to hear how you made it yours! Drop a comment below, share your variations, or snap a pic for Pinterest. There’s nothing better than sharing a little comfort—one spoonful at a time.

Here’s to warm kitchens, happy bellies, and recipes that feel like a hug. Enjoy every bite!

FAQs About Lasagna Soup Recipe

Can I make lasagna soup ahead of time?

Absolutely! The soup base can be made a day or two ahead and tastes even better after the flavors meld. Just cook the pasta separately and add it when reheating, then top with fresh ricotta right before serving.

What’s the best way to store leftovers?

Cool the soup completely, then store in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze without the pasta for up to 3 months. Add fresh noodles and ricotta when reheating for best texture.

Can I use a different type of pasta?

Yes! Any short pasta works great—try rotini, bowties, or even broken spaghetti. Just avoid very tiny shapes, as they can get mushy in the broth.

Is there a vegetarian version?

You bet. Swap the sausage for white beans or sautéed mushrooms, and use vegetable broth. The soup is still rich and satisfying—just don’t skip the ricotta topping!

How do I make this gluten-free?

Use your favorite gluten-free lasagna noodles or pasta, and cook them separately to prevent overcooking. The rest of the recipe is naturally gluten-free—just check your broth and sausage labels to be sure.

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