Okay, gather ’round, friends! Let me tell you about my all-time favorite comfort food that’s like a warm hug in a bowl: Lasagna Soup with Ricotta Mozzarella. I still remember the first time I made this soup. My youngest, Mateo, was going through a picky-eater phase – refusing everything except noodles. I was racking my brain for a way to sneak in some veggies and protein. Then, it hit me: lasagna, but in soup form! The first attempt was… well, let’s just say it was a bit of a gloppy mess. But I didn’t give up!

After a few tweaks (and a lot of taste-testing by my very honest family!), I finally landed on the perfect Lasagna Soup with Ricotta Mozzarella recipe that even Mateo devoured. Now, it’s a staple in our house, especially on those chilly autumn evenings when we need something hearty and satisfying. We love how simple it is to make, and how easily it can be customized with whatever we have on hand. It really has become a busy weeknight savior. There’s just something magical about the combination of the rich tomato broth, the tender noodles, the savory meat (or not, if you prefer!), and those dollops of creamy ricotta and melted mozzarella. Trust me, once you try this Lasagna Soup with Ricotta Mozzarella, you’ll be hooked!

You know, sometimes the simplest recipes are the best. I’m not one for complicated cooking, and I believe that anyone can whip up a delicious meal with a little guidance and a lot of love. So, put on your apron, turn on some music, and let’s get cooking this delicious Lasagna Soup with Ricotta Mozzarella together! I know you are going to absolutely love this easy lasagna soup recipe! If your kids love this easy lasagna soup recipe, they’ll go crazy for my broccoli cheddar soup recipe!

What You’ll Need for This Lasagna Soup with Ricotta Mozzarella

Alright, let’s talk ingredients! Here’s what you’ll need to make this heartwarming Lasagna Soup with Ricotta Mozzarella. I always say, good ingredients make good food, so try to use the best quality you can find.

1 pound ground beef or Italian sausage: I usually use a mix of both for extra flavor in my Lasagna Soup with Ricotta Mozzarella, but feel free to use whatever you prefer. You can even use ground turkey or chicken for a leaner option, or skip the meat altogether and load up on veggies!
1 large onion, chopped: Yellow or white onion works perfectly fine for this easy lasagna soup.
2 cloves garlic, minced: Fresh garlic is always best, but a teaspoon of garlic powder will do in a pinch.
1 (28 ounce) can crushed tomatoes: I prefer crushed tomatoes for the texture they add to the Lasagna Soup with Ricotta Mozzarella.
1 (15 ounce) can tomato sauce: Adds richness and depth to the flavor.
4 cups beef broth: You can also use chicken or vegetable broth, depending on your preference. I use low-sodium so I can control the saltiness of my homemade lasagna soup.
1 teaspoon dried oregano: A classic Italian herb that adds a wonderful aroma.
1/2 teaspoon dried basil: Another essential Italian herb.
1/4 teaspoon red pepper flakes: For a little kick! Adjust to your liking or omit if you prefer a milder soup.
Salt and pepper to taste: Always season generously!
8 ounces lasagna noodles, broken into small pieces: This is key to getting that authentic lasagna feel in your soup. I find it easier to break the noodles before cooking, but be careful not to make them too small.
1 cup ricotta cheese: Full-fat ricotta is best for that creamy texture.
1 cup shredded mozzarella cheese: Adds that cheesy goodness that everyone loves.
Fresh basil leaves, for garnish: Optional, but it adds a pop of color and freshness to the finished soup.

Here’s a Lasagna Soup with Ricotta Mozzarella trick I learned from my Nonna: A pinch of sugar in the sauce helps to balance the acidity of the tomatoes. It’s a small detail, but it makes a big difference! When making Lasagna Soup with Ricotta Mozzarella, you can find great deals on canned tomatoes at your local grocery store, especially when they are on sale. Stock up! And don’t worry about having leftover ricotta; it’s delicious on toast with honey or in a batch of pancakes.

Let’s Make This Lasagna Soup with Ricotta Mozzarella Together

Okay, now for the fun part! Let’s get cooking this Lasagna Soup with Ricotta Mozzarella together. Don’t worry, it’s easier than you think. I’ve broken it down into simple steps so you can follow along with confidence.

Steps to Lasagna Soup Perfection

Brown the meat: In a large pot or Dutch oven, brown the ground beef or Italian sausage over medium-high heat. Break it up with a spoon as it cooks. Once it’s browned, drain off any excess grease. My grandma always said that browning the meat properly is key to a flavorful soup, and she’s right!
Sauté the vegetables: Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes. The smell of the garlic and onions cooking is one of my favorite things about making this mozzarella lasagna soup!
Add the tomatoes and broth: Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir in the dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Bring the mixture to a simmer.
Cook the noodles: Add the broken lasagna noodles to the pot and cook according to the package directions, or until they are tender. Be sure to stir occasionally to prevent the noodles from sticking together. I learned the hard way with Lasagna Soup with Ricotta Mozzarella that overcooked noodles are not fun! Usually, my Lasagna Soup with Ricotta Mozzarella usually takes about 20 minutes from this point.
Add the cheese: Once the noodles are cooked, remove the pot from the heat. Stir in half of the mozzarella cheese until melted. This adds a creamy, cheesy base to the soup.
Serve: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, the remaining mozzarella cheese, and fresh basil leaves (if using).

Don’t worry if your Lasagna Soup with Ricotta Mozzarella seems a little thick at first; it will thin out as it sits. And if you accidentally add too much liquid, just simmer it for a few minutes longer to let it reduce. While the Lasagna Soup with Ricotta Mozzarella is cooking, I usually set the table and get the side dishes ready. By the time everything is set, the soup is perfect! Your Lasagna Soup with Ricotta Mozzarella should smell like a warm, comforting hug! For a great step-by-step guide with images, check out this Easy One Pot Viral Lasagna Soup (with VIDEO!) – Knead the Recipe.

How I Love to Serve This Lasagna Soup with Ricotta Mozzarella

Now that the soup is ready, let’s talk about serving! This Lasagna Soup with Ricotta Mozzarella is delicious on its own, but it’s even better with some tasty sides.

My family loves this Lasagna Soup with Ricotta Mozzarella when I serve it with a crusty loaf of bread for dipping. It’s perfect for soaking up all that delicious broth. A simple side salad with a light vinaigrette also pairs well with the richness of the soup. This homemade lasagna soup is perfect for a cozy weeknight dinner, a casual gathering with friends, or even a potluck.

If you want to get fancy, you can serve this Lasagna Soup with Ricotta Mozzarella in individual bowls or ramekins, topped with a generous amount of cheese and broiled until bubbly. It makes for a beautiful presentation! If you have extra Lasagna Soup with Ricotta Mozzarella, it’s even better the next day! The flavors meld together even more, and it’s just as delicious reheated. Friends always ask for this Lasagna Soup with Ricotta Mozzarella recipe, and I’m always happy to share it! I have even tried adding some zucchini noodles to the soup to have my favorite zucchini lasagna soup! For more sanity-saving dinner ideas, check out my delicious broccoli cheddar soup recipe.

Your Lasagna Soup with Ricotta Mozzarella Questions Answered

I know you probably have some questions about making this Lasagna Soup with Ricotta Mozzarella, so I’ve rounded up some of the most common ones and answered them for you.

Can I make this soup in a slow cooker? Absolutely! Brown the meat and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the noodles during the last hour of cooking.
Can I freeze this soup? Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I use different types of cheese? Of course! Feel free to experiment with different cheeses, such as Parmesan, provolone, or fontina. I’ve even added a little bit of cream cheese for extra creaminess.
What if I don’t have lasagna noodles? You can substitute other types of pasta, such as penne, rotini, or even elbow macaroni. Just be sure to adjust the cooking time accordingly.
Can I add vegetables to this soup? Definitely! This easy lasagna soup is a great way to sneak in some extra veggies. Try adding diced carrots, celery, zucchini, or spinach. You know what I do when my Lasagna Soup with Ricotta Mozzarella needs a little boost? I add a handful of chopped spinach during the last few minutes of cooking.
My soup is too thick! What should I do? Simply add more broth until it reaches your desired consistency.
My soup is too bland! What should I do? Add more salt, pepper, or Italian herbs. You can also add a splash of balsamic vinegar or a pinch of red pepper flakes for extra flavor. For more soup inspiration, take a look at this pumpkin wild rice soup recipe. This ricotta cheese lasagna soup is a recipe you’re bound to love!

My Final Thoughts on This Lasagna Soup with Ricotta Mozzarella

This Lasagna Soup with Ricotta Mozzarella recipe holds a special place in my heart because it’s a reminder of how food can bring people together. It’s a dish that I’ve made countless times for my family and friends, and it always brings a smile to their faces. This recipe is great, but this easy lasagna soup recipe is something that you can make your own!

My Lasagna Soup with Ricotta Mozzarella Pro Tips:

Don’t overcook the noodles! Mushy noodles are the enemy of good soup.
Taste and adjust the seasoning as you go! Salt, pepper, and herbs can make a big difference in the flavor of the soup.
Don’t be afraid to experiment! This recipe is just a starting point. Feel free to add your own personal touch.

Here are some Lasagna Soup with Ricotta Mozzarella variations I’ve tried with my family:

Spicy Lasagna Soup with Ricotta Mozzarella: Add more red pepper flakes or a dash of hot sauce for a spicier kick.
Vegetarian Lasagna Soup with Ricotta Mozzarella: Omit the meat and add more vegetables, such as mushrooms, bell peppers, or eggplant.
Creamy Lasagna Soup with Ricotta Mozzarella: Stir in a splash of heavy cream or half-and-half for a richer, creamier soup.

My Mateo loves the spicy version, while my husband prefers the classic. I hope you’ll try this Lasagna Soup with Ricotta Mozzarella and make it your own. Remember, cooking is all about experimenting and having fun. So, don’t be afraid to get creative and put your own spin on this recipe. I am sure that the whole family is going to love this soup. Now that you know how to make the perfect Lasagna Soup with Ricotta Mozzarella, you can impress your friends and family with this amazing dish. I wish you all the best on your journey to try this recipe! For another fun variation, check out Lasagna Soup Recipe – Tastes Better From Scratch and this delicious lasagna soup recipe.

Lasagna Soup with Ricotta Mozzarella

Print Recipe

Enjoy the comforting flavors of lasagna in a bowl with this hearty Lasagna Soup. Topped with a creamy ricotta and mozzarella mixture, it’s a delicious and easy weeknight meal.

Author: Liliana
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: Italian

Ingredients

Scale

1 pound Italian sausage, removed from casings
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
4 cups chicken broth
4 cups beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces lasagna noodles, broken into small pieces
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

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Instructions

In a large pot or Dutch oven, brown the Italian sausage over medium-high heat. Drain off any excess grease.
Add the onion, garlic, and red bell pepper to the pot and cook until softened, about 5 minutes.
Stir in the crushed tomatoes, tomato sauce, chicken broth, beef broth, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add the broken lasagna noodles to the soup and cook until tender, about 10-12 minutes.
While the soup is simmering, prepare the ricotta mixture. In a small bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, and parsley.
Ladle the soup into bowls and top with a spoonful of the ricotta mixture.
Serve immediately.

Notes

For an extra touch of flavor, add a pinch of red pepper flakes to the soup. You can also garnish with fresh basil.