The Story & Intro
Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋. Cooking isn’t just my passion it’s my love language, my therapy, and my favorite way to make people smile.
Now let me tell you about one of my ultimate comfort-in-a-bowl meals: Lasagna Soup with Ricotta ❤️🍲.
The first time I made lasagna soup with ricotta, it was a cold, gray evening when I desperately wanted lasagna… but absolutely did not want to layer, bake, or wait an hour. You know those nights, right? I wanted something cozy, saucy, cheesy, and soul-hugging without the effort. That’s when this magical Lasagna Soup with Ricotta was born in my kitchen.
This dish has all the flavors we adore in classic lasagna: rich tomato broth, Italian herbs, tender noodles, savory meat, and that creamy ricotta cloud melting right on top. But instead of a heavy casserole, you get a warm, spoonable soup that feels both indulgent and effortless.
I’ve since made this Lasagna Soup with Ricotta for weeknight dinners, lazy Sundays, friends who “don’t cook,” and even picky eaters and it never disappoints. It’s one pot, deeply flavorful, and somehow tastes like it simmered all day (even though it didn’t 😉).
If you love lasagna but crave something easier, cozier, and a little playful, this Lasagna Soup with Ricotta will absolutely steal your heart.
🛒 Ingredients
Here’s everything you’ll need to make this dreamy bowl of comfort:
- Olive oil
- Yellow onion, diced
- Garlic cloves, minced
- Ground beef or Italian sausage (or a mix!)
- Tomato paste
- Crushed tomatoes
- Chicken or beef broth
- Italian seasoning
- Dried basil
- Dried oregano
- Red pepper flakes (optional but lovely 🌶️)
- Salt & black pepper
- Lasagna noodles, broken into pieces
- Ricotta cheese (whole milk for extra creaminess)
- Mozzarella cheese, shredded
- Parmesan cheese, freshly grated
- Fresh basil or parsley for garnish
💡 Ingredient Tip: You can easily make this vegetarian by skipping the meat and adding mushrooms or zucchini instead!
👩🍳 Instructions
Step 1: Build the Flavor Base
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent. Stir in the garlic and let it bloom for about 30 seconds your kitchen will already smell incredible.
Step 2: Brown the Meat
Add the ground beef or Italian sausage. Cook until browned and crumbly, breaking it up as it cooks. Drain excess grease if needed.
Step 3: Tomato Magic
Stir in tomato paste and let it cook for 1–2 minutes to deepen the flavor. Pour in crushed tomatoes and broth, stirring well to combine.
Step 4: Season Generously
Add Italian seasoning, basil, oregano, red pepper flakes, salt, and pepper. Bring everything to a gentle boil.
Step 5: Add the Noodles
Drop in the broken lasagna noodles. Reduce heat to a simmer and cook until the noodles are tender, stirring occasionally so they don’t stick.
Step 6: Cheese Time
Once the noodles are cooked, stir in shredded mozzarella and Parmesan until melted and silky.
Step 7: Ricotta Finish
Serve hot with a generous dollop of ricotta on top of each bowl. Let it melt slightly — that’s where the magic happens ✨
🍽️ Serving Suggestions
This Lasagna Soup with Ricotta is hearty enough to stand alone, but here’s how I love to serve it:
- With warm garlic bread or crusty baguette 🥖
- Alongside a simple green salad with vinaigrette
- Topped with extra Parmesan and fresh basil
- With a drizzle of olive oil or chili oil for depth
Hosting guests? Serve the ricotta in a small bowl so everyone can add their own creamy swirl it feels fancy with zero effort.
🧾 Recipe Card
Lasagna Soup with Ricotta (Cozy One-Pot Dinner)
⏱️ Time
- Prep: 10 minutes
- Cook: 30 minutes
- Total: 40 minutes
🛒 Ingredients
- Olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 lb ground beef or Italian sausage
- 2 tbsp tomato paste
- 1 can crushed tomatoes
- 4 cups broth
- 1½ tsp Italian seasoning
- ½ tsp dried basil
- ½ tsp oregano
- Salt & pepper to taste
- 8 lasagna noodles, broken
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella
- ½ cup grated Parmesan
👩🍳 Instructions
- Sauté onion and garlic in olive oil.
- Brown meat and drain excess fat.
- Stir in tomato paste, then tomatoes and broth.
- Season and bring to a boil.
- Add noodles and simmer until tender.
- Stir in mozzarella and Parmesan.
- Serve with ricotta on top.
📝 Notes
- Soup thickens as it sits add broth if reheating
- Ricotta can be mixed with herbs for extra flavor
🍽️ Nutrition (Approximate)
- Calories: 420 per serving
- Protein: 28g
- Carbs: 32g
- Fat: 22g
📝 Notes & Variations
- Make it lighter: Use ground turkey and part-skim ricotta
- Extra creamy: Stir some ricotta directly into the pot
- Spicy: Add more red pepper flakes or hot Italian sausage
- Meal prep friendly: Stores beautifully for up to 4 days
🍽️ Nutrition Breakdown
This Lasagna Soup with Ricotta is satisfying, protein-rich, and balanced enough to be a full meal. Pair it with veggies or salad for a wholesome dinner that feels indulgent but nourishing.
Conclusion
If lasagna is your love language but time is not on your side, this Lasagna Soup with Ricotta is your perfect match 💕. It’s warm, cheesy, comforting, and delightfully simple everything we crave in a home-cooked meal.
From my French heart to your American table, I hope this recipe brings you comfort, smiles, and maybe even seconds 🍲✨