Rustic Lasagna Soup with Ricotta Topping

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Rustic Lasagna Soup with Ricotta Topping

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yields: 4–5 servings

Nutrition Facts (per serving, based on 5 servings)

Calories: ~410
Protein: 22g
Fat: 21g
Saturated Fat: 9g
Carbohydrates: 29g
Fiber: 3g
Sugar: 6g
Sodium: ~720mg

A bowl of lasagna soup topped with a dollop of ricotta cheese and chopped fresh basil, placed on a striped towel with a spoon beside it.

How To Make Rustic Lasagna Soup

A variety of ingredients in small bowls on a marble surface, including uncooked sausages, tomato sauce, cheese, onions, garlic, herbs, red wine, and seasonings.

Ingredients:

For the soup:

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 pound ground beef
  • 1/4 pound mild Italian sausage (casings removed)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 (14 oz) can crushed tomatoes
  • 3 cups beef broth
  • 1/2 cup water
  • 1/2 teaspoon sugar (to balance acidity)
  • 6 lasagna noodles, broken into bite-sized pieces
  • 1/2 cup baby spinach, chopped (optional)

For the whipped ricotta topping:

  • 3/4 cup ricotta cheese
  • 2 tablespoons grated Parmesan
  • 1/2 teaspoon lemon zest
  • Pinch of salt
  • 1 tablespoon heavy cream or milk (just enough to soften the texture)
A bowl of lasagna soup topped with ricotta and chopped basil, placed on a striped cloth with a second bowl and sliced bread in the background.

Step-by-Step Guide

1. Build the base:

In a large pot, heat olive oil over medium heat.

Sauté the onion until soft and golden, about 5 minutes.

  • A hand holds a bowl of chopped onions over an empty gray pot on a marble countertop.
  • Chopped onions in the center of a large, empty gray pot on a white marble surface.

Add garlic and stir for 30 seconds.

  • A hand pours minced garlic from a small glass bowl into a large empty pot on a marble countertop.
  • Diced onions in the center of a large, empty, gray cooking pot on a white marble surface.
  • Chopped onions and minced garlic sautéing in a large, empty pot on a white marble countertop.

2. Brown the meat:

Add the ground beef and sausage.

  • A plate of raw sausage pieces is being added to a pot with chopped onions sautéing inside, set on a marble countertop.
  • A pot with chopped onions sautéing and several pieces of raw sausage placed on top, on a marble countertop.
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RELATED RECIPE:Slow Cooker Enchilada Soup

Cook until browned and cooked through, breaking up the meat with a spoon.

Cooked ground meat with seasonings and small onion pieces in a large pot, shown from above on a white marble surface.

Stir in tomato paste, oregano, smoked paprika, salt, and pepper.

  • A glass bowl with assorted spices is held above a pot of cooked ground meat on a marble countertop.
  • A hand holding a glass bowl containing paprika, oregano, salt, black pepper, and coarse salt over a pot with cooked ingredients on a marble surface.
  • Ground meat is being cooked in a pot with visible dried herbs and red spices added on top, on a white marble surface.
  • A hand holds a small glass bowl of tomato paste above a pot containing browned ground meat on a marble countertop.
  • Cooked ground meat with seasoning in a large gray pot on a white marble surface.

Cook for 2 minutes to let the spices bloom.

3. Simmer:

Add crushed tomatoes, beef broth, water, and sugar.

  • A bowl of tomato sauce is being poured into a pot containing cooked ground meat.
  • A glass measuring cup pours brown liquid into a pot containing ground meat and tomato sauce, on a white marble surface.
  • A measuring cup pours dark liquid into a pot containing ground meat and tomato sauce on a white marble countertop.
  • A glass container pours liquid into a pot filled with a red, tomato-based mixture on a marble countertop.

Stir well.

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Bring to a gentle boil, then reduce to a simmer and cook for 10 minutes.

A pot filled with simmering red tomato-based sauce sits on a white marble surface.

4. Add noodles:

Drop in the broken lasagna noodles and simmer for another 10–12 minutes, until noodles are tender.

  • A bowl of uncooked lasagna noodles is held over a pot of red tomato sauce on a marble countertop.
  • A pot of tomato-based soup or sauce with broken pieces of uncooked lasagna noodles on top, placed on a white marble surface.
  • A pot of red tomato-based sauce with ground meat and broken lasagna noodles simmering, viewed from above on a marble surface.

If soup gets too thick, add a splash more water or broth.

5. Stir in spinach (if using):

Add the chopped spinach in the last 2 minutes of cooking.

  • A bowl of chopped spinach is being held above a pot of tomato-based sauce with visible meat chunks on a marble countertop.
  • A pot of red tomato-based soup or stew with chopped green leafy vegetables added on top, on a white marble surface.
  • A pot filled with red tomato-based soup or stew containing ground meat, broken pasta, and chopped greens, placed on a white marble surface.

Taste and adjust seasoning.

6. Make the ricotta topping:

In a small bowl, mix ricotta, Parmesan, lemon zest, salt, and cream.

  • A white bowl filled with ricotta cheese next to a spoon on a marble surface, with a glass bowl of grated cheese in the background.
  • A white bowl filled with ricotta cheese sits on a marble surface next to a metal spoon.
  • A white bowl filled with crumbled white cheese sits on a marble surface next to a metal spoon.
  • A bowl of crumbled cheese next to a spoon, with a glass container of milk being poured in on a marble surface.
  • A bowl containing crumbled cheese with cream on top, placed on a white marble surface next to a metal spoon.
  • A white bowl filled with crumbled cottage cheese sits on a white marble surface.

Whip until light and smooth (you can do this with a spoon or small whisk).

7. Assemble and serve:

Ladle soup into bowls.

A ladle of tomato-based soup with spinach and grated cheese is being served into a white bowl, with a bowl of grated cheese and more soup in the background.

Top each with a generous dollop of whipped ricotta and a few torn basil leaves.

A white bowl of tomato-based soup topped with cheese and herbs sits on a marble surface, with sliced bread and bowls of grated cheese nearby.

Add a small drizzle of olive oil over the ricotta if you like.

A ladle is lifting lasagna soup from a bowl, with visible noodles, tomato sauce, cheese, and fresh basil. Slices of bread are on a cutting board in the background.
A bowl of lasagna soup topped with ricotta cheese, grated Parmesan, and chopped fresh basil.

FAQ

Q: Can I use other pasta shapes?

A: Yes! Any short pasta like fusilli, rotini, or penne will work if you don’t have lasagna noodles.

Q: Can I make it vegetarian?

A: Absolutely—just skip the meat and add sautéed mushrooms or lentils for texture.

Q: Can I freeze it?

A: It’s best frozen without the noodles. The noodles may become mushy when reheated.

Q: What can I use instead of ricotta?

A: Try whipped cottage cheese or a dollop of plain Greek yogurt if you want a lighter option.

Q: Can I make it in advance?

A: Yes! Store the soup and whipped ricotta separately in the fridge for up to 4 days.

Reheat soup gently and top just before serving.

A ladle lifts a serving of tomato-based soup with pasta and greens from a white bowl; a dollop of ricotta and basil garnish are visible.
A bowl of tomato-based soup with lasagna noodles, ricotta cheese, and fresh basil, being served with a ladle. Sliced bread is visible in the background.

Rustic Lasagna Soup with Ricotta Topping

Print Recipe
A bowl of red tomato-based soup topped with cheese and herbs sits on a marble surface, surrounded by sliced bread and small bowls of grated cheese.
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes

Ingredients

For the soup:

  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1/2 pound ground beef
  • 1/4 pound mild Italian sausage casings removed
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 (14 oz) can crushed tomatoes
  • 3 cups beef broth
  • 1/2 cup water
  • 1/2 teaspoon sugar to balance acidity
  • 6 lasagna noodles broken into bite-sized pieces
  • 1/2 cup baby spinach chopped (optional)

For the whipped ricotta topping:

  • 3/4 cup ricotta cheese
  • 2 tablespoons grated Parmesan
  • 1/2 teaspoon lemon zest
  • Pinch of salt
  • 1 tablespoon heavy cream or milk just enough to soften the texture

Instructions

  • Build the base: In a large pot, heat olive oil over medium heat. Sauté the onion until soft and golden, about 5 minutes. Add garlic and stir for 30 seconds.
  • Brown the meat: Add the ground beef and sausage. Cook until browned and cooked through, breaking up the meat with a spoon. Stir in tomato paste, oregano, smoked paprika, salt, and pepper. Cook for 2 minutes to let the spices bloom.
  • Simmer: Add crushed tomatoes, beef broth, water, and sugar. Stir well. Bring to a gentle boil, then reduce to a simmer and cook for 10 minutes. 4. Add noodles: Drop in the broken lasagna noodles and simmer for another 10–12 minutes, until noodles are tender. If soup gets too thick, add a splash more water or broth.
  • Stir in spinach (if using): Add the chopped spinach in the last 2 minutes of cooking. Taste and adjust seasoning.
  • Make the ricotta topping: In a small bowl, mix ricotta, Parmesan, lemon zest, salt, and cream. Whip until light and smooth (you can do this with a spoon or small whisk).
  • Assemble and serve: Ladle soup into bowls. Top each with a generous dollop of whipped ricotta and a few torn basil leaves. Add a small drizzle of olive oil over the ricotta if you like.

Notes

Q: Can I use other pasta shapes?

A: Yes! Any short pasta like fusilli, rotini, or penne will work if you don’t have lasagna noodles.

Q: Can I make it vegetarian?

A: Absolutely—just skip the meat and add sautéed mushrooms or lentils for texture.

Q: Can I freeze it?

A: It’s best frozen without the noodles. The noodles may become mushy when reheated.

Q: What can I use instead of ricotta?

A: Try whipped cottage cheese or a dollop of plain Greek yogurt if you want a lighter option.

Q: Can I make it in advance?

A: Yes! Store the soup and whipped ricotta separately in the fridge for up to 4 days. Reheat soup gently and top just before serving.
Servings: 5 servings
Calories: 410kcal
Three white bowls filled with lasagna soup, topped with a dollop of ricotta cheese and chopped fresh herbs, are placed on a marble surface.
A white bowl filled with red soup topped with ricotta cheese, grated Parmesan, and chopped fresh basil, placed on a white surface with a spoon beside it.

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