Lasagna Soup with Basil Ricotta Recipe

If you love the comforting, hearty flavors of classic Italian food but want something faster and less fussy, then this Lasagna Soup with Basil Ricotta Recipe is going to be your new go-to. I absolutely love how this soup captures everything we adore about lasagna – rich tomato sauce, hearty meat, tender noodles – but in a big, cozy bowl of soup topped with a creamy, fresh basil ricotta that just elevates it all. When I first tried this recipe, I was blown away by how simple it is to pull together yet packed with layers of flavor. Keep reading because I’ll share tips to get it just right plus ways I like to personalize it.

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Ingredients You’ll Need

For this Lasagna Soup with Basil Ricotta Recipe, you want ingredients that build deep flavors but don’t complicate the process. I recommend mild Italian sausage and lean ground beef for a rich, hearty base without too much grease. Fresh basil and good-quality ricotta really bring the topping to life, so don’t skip them!

• Mild Italian sausage: Removing the casing lets it brown evenly, infusing the broth with flavor.
• Lean ground beef: Adds meaty heartiness without extra fat that can weigh down the soup.
• Onion: Minced finely to melt into the background and balance the richness.
• Garlic: Two kinds here – minced in the soup and finely minced in the ricotta for layers of garlic flavor.
• Tomato paste: Deepens the tomato flavor and adds slight sweetness when cooked down properly.
• Diced tomatoes (canned): Choose good quality with juice to create the broth base.
• Chicken stock: The liquid backbone for simmering everything together.
• Italian seasoning: A blend of herbs to lift the flavor profile authentically.
• Salt and pepper: Essential for seasoning as you go.
• Lasagna noodles: Broken into bite-sized pieces for easy eating.
• Heavy cream (optional): Stirred in at the end for extra creaminess if you like it richer.
• Ricotta cheese: The star of the basil ricotta topping, adding creaminess and tang.
• Fresh basil (minced): Adds a bright herbal note to the ricotta topping.
• Grated parmesan and mozzarella: Mixed into the ricotta for cheesy depth.

Variations

This Lasagna Soup with Basil Ricotta Recipe is fantastic as-is, but I love to mix things up depending on the season or what I have in the fridge. Don’t hesitate to make it your own by swapping ingredients or adding extras.

• Vegetarian Version: I’ve made it with lentils or mushrooms instead of meat – you can still enjoy that rich tomato base and creamy ricotta topping.
• Spicy Kick: When I want more heat, I add a pinch of red pepper flakes with the Italian seasoning.
• Dairy-Free: Skip the heavy cream and use dairy-free ricotta or a nut-based cream for the topping; it’s a little different but still delicious.
• Cheese Swap: Sometimes I add provolone or fontina to the ricotta blend for a different cheesy twist.

How to Make Lasagna Soup with Basil Ricotta Recipe

Step 1: Brown the Meat and Build Your Flavor Base

Start by removing the casing from the mild Italian sausage and adding it along with the ground beef to your soup pot over medium-high heat. As you cook, break the meat into small pieces with your spoon or spatula. This helps ensure every bite is meaty and well-seasoned. I like to let the meat get a nice brown crust because that caramelization adds amazing depth to the soup. Once it’s browned, toss in the finely minced onion and cook until it’s translucent — about 3 minutes. Then add the garlic and tomato paste, stirring frequently. The tomato paste should darken slightly and develop a sweet, rich aroma — I discovered this trick really unlocks maximum flavor.

Step 2: Simmer the Soup with Tomatoes and Noodles

Pour in the chicken stock, diced tomatoes (including their juice), and season with Italian seasoning, salt, and pepper. Bring everything up to a rolling boil. Stir in your broken lasagna noodles, then lower the heat to a gentle simmer. Cover the pot and let it cook until the noodles are tender, about 15 minutes. You’ll want to keep an eye on it so the noodles don’t overcook and get mushy — they should be soft but still hold their shape since they’re going to soak up the lovely broth.

Step 3: Prepare the Creamy Basil Ricotta Topping

While the soup simmers, mix together the ricotta, minced basil, grated parmesan, mozzarella, garlic, and a pinch of salt and pepper in a medium bowl. I love how this topping brings cooling freshness and creamy texture that perfectly contrasts the spicy, meaty soup. It’s hands down my favorite part of the Lasagna Soup with Basil Ricotta Recipe. Don’t skip it!

Step 4: Finish and Serve

Remove the soup from heat and stir in the heavy cream if you’re using it — it gives the broth a silky finish. Ladle the soup into bowls and top each serving with a generous spoonful of the basil ricotta mixture. Add a few fresh basil leaves on top for color and extra herbal aroma. You’ll find that bites with that topping are downright irresistible!

How to Serve Lasagna Soup with Basil Ricotta Recipe

Garnishes

I usually garnish this soup with a few fresh basil leaves on top of the ricotta for that fresh burst of color and flavor. Sometimes I sprinkle extra parmesan if my family is in cheesy mode. A drizzle of good-quality extra virgin olive oil is another favorite— it adds a lovely richness and a glossy finish.

Side Dishes

This soup is a meal on its own, but I love pairing it with simple garlic bread or a crisp green salad to round things out. On chillier days, a warm crusty baguette is perfect for sopping up every last bit of broth. My kids always ask for extra bread when I serve this!

Creative Ways to Present

For special occasions, I’ve served this soup in individual mini cast iron pots or rustic ramekins, topped with basil ricotta and a parmesan crisp on the side. It looks stunning and feels extra cozy, turning a weeknight dinner into an event. You can also make small lasagna soup shooters as appetizers!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. I tend to keep the basil ricotta topping separate because it tastes freshest if added when reheating. Just stir vigorously before serving to bring it back together.

Freezing

Freezing works well for the soup base without the ricotta topping. I freeze in portions for quick lunches or dinners. When ready to eat, thaw overnight in the fridge and reheat gently to preserve the noodles’ texture. I usually make fresh ricotta topping after thawing.

Reheating

Reheat soups gently on the stove over medium-low heat with occasional stirring until warmed through. Adding the ricotta topping right before serving keeps things creamy and bright. Avoid microwaving the ricotta topping alone or overnight as it can break down in texture.

FAQs

Final Thoughts

This Lasagna Soup with Basil Ricotta Recipe feels like a warm hug — it’s comforting, hearty, and just downright delicious. I love serving it on busy nights when I want something that tastes like a homemade Italian feast without the hours in the kitchen. Once you make this, you’ll find it lands on your rotation again and again because it’s that reliable crowd-pleaser with a fresh twist. Trust me, your family and friends will thank you for sharing this gem.

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