Lasagna Soup with Creamy Basil Ricotta Recipe

If you’ve ever thought, “I love lasagna, but man, it takes forever to make,” then get ready for a game-changer. This Lasagna Soup with Creamy Basil Ricotta Recipe has everything you adore about classic lasagna—all those rich, comforting flavors—but turns it into a cozy, quick soup that you can have ready in just 30 minutes. When I first tried this, I was amazed at how simple it was to make yet felt so indulgent and hearty. Plus, the creamy basil ricotta topping? Absolute magic. You won’t want to skip that part!

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Ingredients You’ll Need

The beauty of this Lasagna Soup with Creamy Basil Ricotta Recipe lies in how well all the ingredients work together to create rich, comforting layers of flavor. I always recommend fresh garlic and good-quality canned tomatoes—they make all the difference. Don’t rush on the ricotta topping either; it’s what I consider the heart and soul of this dish.

• Mild Italian sausage: Removing the casing before cooking ensures nice crumbles that melt into the soup.
• Lean ground beef: This balances the richness of the sausage without adding too much fat.
• Small onion (finely minced): Finely chopping helps it blend smoothly and release sweetness.
• Garlic cloves: Fresh and minced; it boosts the savory depth without overpowering.
• Tomato paste: Browning this lightly intensifies the tomato flavor beautifully.
• Diced tomatoes (canned): Use good quality with juices for a robust base.
• Chicken stock: Adds warmth and depth; homemade or low-sodium store-bought both work well.
• Italian seasoning: A mix of herbs that brings classic Italian flavor notes.
• Salt and pepper: Essential for seasoning throughout.
• Lasagna noodles (broken): Breaking them into bite-sized pieces is key for that soup ease.
• Heavy cream (optional): I love adding this for extra richness, but you can skip it if you prefer lighter.
• Ricotta cheese: The creamy base for the basil ricotta topping; whole milk ricotta works best.
• Fresh basil (minced): Gives that bright, fresh herbal note that contrasts perfectly with the savory soup.
• Parmesan cheese: For that umami-packed, cheesy bite in the topping.
• Mozzarella cheese: Adds gooey, melty texture in the ricotta mixture.
• Garlic (for topping): Adds a subtle kick in the creamy basil ricotta.

Variations

One of the things I love about this Lasagna Soup with Creamy Basil Ricotta Recipe is how easy it is to customize. Whether you want to make it vegetarian, bump up the spice, or keep it super creamy, you can tweak it to suit your tastes or what you have on hand.

• Vegetarian Version: Swap the sausage and beef for hearty mushrooms or a plant-based meat substitute; it still delivers all the lasagna comfort.
• Spicy Kick: Add some red pepper flakes or spicy Italian sausage for a bit of heat that wakes up the flavors.
• Dairy-Free Option: Leave out the cheeses and heavy cream, or use dairy-free ricotta and cream alternatives—I’ve tried it, and it still tastes amazing.
• Extra Veggies: Toss in chopped spinach, zucchini, or bell peppers for an extra nutrient boost and a fresh twist.

How to Make Lasagna Soup with Creamy Basil Ricotta Recipe

Step 1: Brown the Meaty Base

Start by removing the Italian sausage from its casing—that little step takes the texture from weird chunks to melt-in-your-mouth crumbles. Add the sausage and ground beef to a medium-high heat soup pot. Use a wooden spoon to break up the meat while stirring so it browns evenly. This process should take about 7-8 minutes. You want it nicely browned but not dried out—that caramelization is where a lot of flavor happens.

Step 2: Sauté Aromatics and Tomato Paste

Next, stir in the finely minced onion and cook until it’s translucent—just around 3 minutes. Toss in the garlic and tomato paste, then cook for about 2 more minutes until the paste darkens in color and gives off a sweet, rich aroma. This browning is a little trick I discovered that deepens the tomato flavor, and trust me, it’s worth the few extra minutes.

Step 3: Build the Soup Base

Pour in your chicken stock, canned diced tomatoes with juice, Italian seasoning, salt, and pepper. Bring everything to a rolling boil to bring all those flavors together. This part always reminds me of the cozy kitchens I love—wholesome, fragrant, and inviting.

Step 4: Add Lasagna Noodles and Simmer

Break those lasagna noodles into bite-sized chunks and stir them right into the boiling pot. Lower your heat to a simmer, cover, and let it cook for about 15 minutes until the noodles are tender and soaked with all that delicious soup goodness. Keep the lid on most of the time so that the noodles cook evenly and don’t dry out.

Step 5: Whip Up the Creamy Basil Ricotta Topping

While the soup simmers, mix the ricotta, minced basil, parmesan, mozzarella, finely minced garlic, and a pinch of salt and pepper in a medium bowl. This topping is what took me from liking the recipe to loving it. It adds freshness, creaminess, and a little cheesy punch that balances the rich soup perfectly.

Step 6: Finish and Serve

Once the noodles are cooked, remove the soup from heat and stir in the heavy cream if you’re using it. Ladle the soup into bowls and top each serving generously with that lush basil ricotta mixture. I like to add a few fresh basil leaves for an extra pop of color and flavor. Grab a spoon and get ready for some serious comfort food happiness!

How to Serve Lasagna Soup with Creamy Basil Ricotta Recipe

Garnishes

I always sprinkle a little extra grated parmesan and some fresh basil leaves on top to brighten the flavors and add a lovely visual touch. For a bit of texture and heat, sometimes I add a tiny drizzle of good olive oil or a pinch of red pepper flakes. You could also crumble some toasted garlic bread crumbs on top for crunch—I promise it’s amazing.

Side Dishes

This soup pairs perfectly with a simple green salad dressed with lemon vinaigrette or some warm garlic bread on the side. I’ve also served it with roasted veggies for a more hearty meal. Since it’s so rich and filling, keeping sides light is a good idea.

Creative Ways to Present

For a special dinner, I love serving this soup in shallow wide bowls so you can see all the pasta pieces and the nestled ricotta topping. Adding a sprig of basil on top instantly makes the presentation look fresh and festive. If I’m serving guests, I sometimes offer the ricotta topping on the side so everyone can dollop as they like.

Make Ahead and Storage

Storing Leftovers

I store any leftover lasagna soup in an airtight container in the fridge for up to 3 days. Since the noodles absorb liquid, the soup thickens overnight, so you might want to stir in a splash of chicken stock or water when reheating to loosen it up.

Freezing

I’ve frozen the soup a few times by itself before adding the ricotta topping, and it freezes really well. Just cool it completely before transferring to freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently. The ricotta topping is best made fresh for serving, so I recommend preparing that after reheating.

Reheating

The best way I’ve found to reheat leftover lasagna soup is on the stove over medium-low heat. Stir frequently to prevent sticking and add liquid as needed to return it to your desired consistency. Avoid microwaving if you can, just to keep the texture even and the flavors bright. Once heated through, top with fresh basil ricotta and enjoy.

FAQs

Final Thoughts

This Lasagna Soup with Creamy Basil Ricotta Recipe is one of those dishes I keep coming back to, especially on chilly nights or when I want comforting food without the hours in the kitchen. It’s absolutely decadent without being complicated, and the ricotta topping feels like a little indulgence in every bite. If you’re looking for cozy, flavorful, and easy-to-make meal, I can’t recommend this enough. Give it a try, and I bet it’ll become a family favorite in your house too!

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