Hearty Lasagna Soup With Ricotta And Mozzarella Recipe

October 4, 2026

Bowl of lasagna soup with ricotta and mozzarella cheese garnish

When chilly evenings call for comfort food, nothing beats a warm bowl of lasagna soup. This version is loaded with rich tomato flavors, hearty ground beef, and plenty of cheesy goodness from ricotta and mozzarella. You’ll love how easy it is to prepare and how every spoonful tastes like your favorite classic Italian dish in soup form.

Lasagna soup is a fantastic way to enjoy all the cozy flavors of traditional lasagna without the fuss of layering noodles. Whether you’re cooking for family or friends, this recipe delivers a satisfying meal that feels indulgent yet simple enough for a weeknight dinner.

Why You'll Love This Recipe

Combines all the flavors of classic lasagna in a quick, one-pot soup.
Ricotta and mozzarella add creamy, melty texture in every bite.
Perfect for meal prep and feeds 6 easily.
Comforting and filling with a good balance of protein, veggies, and pasta.
Great for busy nights when you want something homemade but hassle-free.

Ingredients

Gather these simple ingredients to make a rich and savory lasagna soup with ricotta and mozzarella.

1 tablespoon olive oil
1 pound ground beef (85% lean)
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
1 (28-ounce) can crushed tomatoes
4 cups beef broth
2 cups water
6 ounces uncooked lasagna noodles, broken into 2-inch pieces
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese, plus extra for serving
Salt and freshly ground black pepper to taste
Fresh basil leaves for garnish

Recipe Details

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: Approximately 420 per serving

How to Make Lasagna Soup With Ricotta And Mozzarella

Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 7 minutes. Drain excess fat if necessary.
Stir in minced garlic, oregano, basil, and crushed red pepper flakes; cook for 1 minute until fragrant.
Pour in crushed tomatoes, beef broth, and water. Bring mixture to a boil, then reduce heat and simmer for 10 minutes to develop flavors.
Add broken lasagna noodles to the pot. Cook uncovered until noodles are tender, about 10-12 minutes, stirring occasionally to prevent sticking.
Season soup with salt and pepper to taste. Remove from heat.
Ladle soup into bowls. Top each serving with a generous spoonful of ricotta cheese, a sprinkle of shredded mozzarella, and grated Parmesan cheese.
Garnish with fresh basil leaves and serve immediately for a comforting, cheesy meal.

Tips for the Best Results

Use fresh garlic and dried Italian herbs for the most authentic flavor.
Break the lasagna noodles into smaller pieces so they cook evenly and are easier to eat with a spoon.
Don’t overcook the noodles; keep an eye on them to avoid mushiness.
For a vegetarian version, substitute ground beef with cooked lentils or mushrooms.
Stir the soup gently after adding cheeses to keep the ricotta dollops intact for a pretty presentation.

Storage and Reheating

Store leftover lasagna soup in an airtight container in the refrigerator for up to 4 days. The noodles may absorb some broth as it sits, so add a splash of beef broth or water when reheating to loosen it up.

You can freeze the soup without the cheese toppings for up to 3 months. Thaw overnight in the fridge and add fresh ricotta and mozzarella when reheating on the stove or in the microwave.

Frequently Asked Questions

Can I use no-boil lasagna noodles in this soup?

No-boil noodles are not recommended because they require baking to soften properly. Regular dry lasagna noodles broken into pieces work best for even cooking in the soup.