Description
This Lasagna Soup with Creamy Basil Ricotta Topping offers all the comforting flavors of traditional lasagna in a quick and easy soup form. Made with Italian sausage, ground beef, tender broken lasagna noodles, and a rich tomato broth, it’s topped with a luscious herbed ricotta mixture that adds a fresh, creamy contrast. Ready in just 30 minutes, this hearty soup is perfect for busy weeknights when you crave lasagna without the fuss.
Ingredients
Scale
Meat and Base
- 1 lb mild Italian sausage (removed from casing)
- ½ lb lean ground beef
- 1 small onion, finely minced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 28-ounce can diced tomatoes with juices
- 4 cups chicken stock
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 9 lasagna noodles, broken into bite-sized pieces
Topping
- ½ cup heavy cream (optional)
- 1 cup ricotta cheese
- ½ cup minced fresh basil
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 clove garlic, finely minced
- Pinch of salt
- Pinch of pepper
Instructions
- Brown the meats: Remove the Italian sausage from its casing and add it along with the ground beef to a large soup pot over medium-high heat. Cook until the meat is well browned, breaking it up with a spoon as it cooks.
- Sauté the aromatics: Add the finely minced onion to the pot and cook until translucent, about 3 minutes. Then add the minced garlic and tomato paste, cooking until the tomato paste darkens and releases a sweet aroma, approximately 2 minutes.
- Add liquids and simmer: Pour in the chicken stock, diced tomatoes with their juices, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
- Cook the noodles: Stir in the broken lasagna noodles, then reduce heat to low. Cover the pot and let the soup simmer until the noodles are tender, about 15 minutes.
- Prepare the ricotta topping: While the soup simmers, combine the ricotta, minced basil, Parmesan, mozzarella, minced garlic, salt, and pepper in a medium bowl. Mix thoroughly to combine all flavors.
- Finish the soup and serve: Remove the soup from heat and stir in the heavy cream for richness (optional). Serve each bowl topped generously with the creamy basil ricotta mixture and garnish with additional basil leaves if desired.
Notes
- This lasagna soup captures all the classic flavors of traditional lasagna but simplifies preparation to only 30 minutes.
- Don’t skip the herbed ricotta topping—it adds a wonderful creamy and fresh flavor that elevates the soup.
- Using mild Italian sausage keeps the soup flavorful without overly spicy heat; adjust sausage type to preference.
- Breaking the lasagna noodles into bite-sized pieces makes the soup easy to eat with a spoon and distributes pasta evenly.
- If you prefer a dairy-free option, omit the ricotta topping and heavy cream or substitute with a dairy-free alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 553 kcal
- Sugar: 4 g
- Sodium: 1079 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 107 mg
