This Lasagna Soup with Ricotta and Mozzarella delivers everything you love about baked lasagna—savory meat sauce, tender noodles, tangy tomatoes, and melty cheese—in a streamlined one-pot format. Browning the meat builds fond, a brief tomato paste caramelization deepens flavor, and the noodles cook directly in a seasoned broth that naturally thickens the soup. A warm ricotta–Parmesan dollop plus a final handful of mozzarella creates the signature cheesy ribbons in every spoonful. Expect a balanced, glossy bowl with perfectly cooked noodles in about 30 minutes.
Ingredients & Measurements
- Yield: 6 servings (about 1½ cups each)
- 450 g (1 lb) Italian sausage, casings removed or lean ground beef (90/10)
- 1 Tbsp olive oil (use only if cooking very lean beef or turkey)
- 1 small yellow onion, finely diced (about 150 g)
- 3 garlic cloves, finely minced (1 Tbsp)
- 1 Tbsp tomato paste
- 800 g (28 oz) crushed tomatoes
- 1.1 L (4½ cups) low-sodium chicken or beef broth, room temperature
- 1½ tsp Italian seasoning
- 1 tsp fine sea salt, divided (adjust to taste)
- ½ tsp freshly ground black pepper
- ½ tsp red pepper flakes (optional, gentle heat)
- 2 tsp sugar (balances acidity; adjust to brand of tomatoes)
- 225 g (8 oz) dry lasagna noodles, broken into rough 3–4 cm pieces (or mafalda corta)
- 120 ml (½ cup) heavy cream or evaporated milk
- 75 g (¾ cup) shredded low-moisture mozzarella (for stirring into the pot)
- Ricotta Topper (per bowl): 250 g (1 cup) whole-milk ricotta, 30 g (¼ cup) finely grated Parmesan, 1 Tbsp chopped parsley, pinch salt & pepper
- Finish & Garnish: extra shredded mozzarella or Parmesan, torn basil or parsley, a few drops of olive oil
Step-by-Step Instructions
- Brown the meat for fond (5–6 minutes). Heat a large Dutch oven (6–7 L) over medium-high for 1 minute. Add sausage (or beef + olive oil) and cook, breaking into small bits, until deeply browned with crisp edges, 5–6 minutes. Drain excess fat, leaving about 1 Tbsp in the pot to carry flavor.
- Sweat aromatics and bloom the paste (2–3 minutes). Reduce heat to medium. Stir in onion and ¼ tsp salt; cook until translucent, 2–3 minutes. Add garlic; cook 30 seconds until fragrant. Add tomato paste and cook, stirring, 60–90 seconds until brick red and slightly caramelized—this prevents a raw, tinny taste.
- Build the soup base (2 minutes). Add crushed tomatoes, broth, Italian seasoning, remaining salt, black pepper, red pepper flakes (if using), and sugar. Scrape the pot bottom to dissolve the browned bits into the liquid. Bring to a gentle boil, then immediately reduce to a steady simmer.
- Cook noodles directly in the pot (12–14 minutes). Stir in broken lasagna noodles. Simmer uncovered over medium for 12–14 minutes, stirring every 1–2 minutes to prevent sticking. The broth should show small, constant bubbles; avoid a hard boil, which can break noodles and dull flavor. The soup will thicken as starch releases.
- Mix the ricotta topper while noodles cook (1 minute). In a small bowl, combine ricotta, Parmesan, parsley, and a pinch of salt and pepper. Keep at room temperature so it softens quickly on the hot soup.
- Finish to a silky texture (1–2 minutes). When noodles are al dente, reduce heat to low. Stir in the heavy cream (or evaporated milk) and ¾ cup shredded mozzarella until melted and glossy, 45–60 seconds. Taste; adjust salt in pinches and add pepper to brighten.
- Rest, then garnish (3 minutes). Off heat, cover the pot and rest 2–3 minutes to let noodles finish to perfect tenderness and the soup thicken slightly. Ladle into warm bowls, add 2 Tbsp ricotta mixture to each, swirl lightly, sprinkle extra mozzarella or Parmesan, and finish with torn basil or parsley and a tiny olive oil drizzle.
- Hold and reheat correctly. If you need to pause service, keep covered over very low heat for up to 10 minutes (stir once). For leftovers, cool quickly and refrigerate up to 3 days. Reheat gently over low, adding 2–4 Tbsp broth or water to loosen; avoid boiling to keep noodles intact.
Cooking Notes
- Meat swaps: Ground turkey works well; use 1 Tbsp olive oil to brown and boost savoriness with ½ tsp soy sauce or Worcestershire in Step 3 (it won’t taste “soy”).
- Noodle management: Stir frequently during the first 5 minutes after adding noodles; this prevents clumps. If using no-boil sheets, start doneness checks at 10–11 minutes—they soften faster and release more starch.
- Acidity balance: Different tomato brands vary. If the soup tastes sharp rather than bright after Step 6, add ½ tsp red wine vinegar or another pinch of sugar to round it out.
- Cream choice: Heavy cream is most stable and gives a luxurious mouthfeel. Evaporated milk is lighter but still heat-stable. Avoid half-and-half at a vigorous simmer (can split).
- Cheese control: Keep the ricotta topper thick so it sits like a dollop and melts in ribbons as you stir each spoonful. Finely grated Parmesan integrates smoothly; pre-shredded mozzarella is fine for soup.
- Vegetable boosts: Add 2 cups baby spinach in the final 1 minute, or sauté 1 cup diced zucchini with the onion. Mushrooms can be browned with the meat for extra depth.
- Gluten-free path: Use sturdy GF lasagna noodles; begin checks 2 minutes earlier and stir gently to prevent breakage. Add a splash of extra broth if the soup thickens more quickly from GF starch.
- Consistency control: If the soup thickens too much while resting, whisk in 2–4 Tbsp hot broth to loosen. If it’s thinner than you like, simmer 1–2 minutes uncovered, stirring, to reduce slightly.
- Make-ahead strategy: For best noodle texture, cook the base through Step 3 up to 24 hours ahead. Reheat to a simmer, add noodles and cook to al dente, then finish with dairy and cheese just before serving.
Nutrition Facts (per serving)
- Serving size: ~1½ cups soup + 2 Tbsp ricotta topper
- Approximate calories: 465 kcal
- Total fat: 24 g
- Saturated fat: 11 g
- Carbohydrates: 39 g
- Dietary fiber: 4 g
- Total sugars: 8–9 g
- Protein: 25 g
- Sodium: 980 mg (varies with broth and cheese)
Conclusion
This Lasagna Soup with Ricotta and Mozzarella brings the layered comfort of classic lasagna to the stovetop in one pot. Browning the meat, blooming tomato paste, and cooking noodles directly in a well-seasoned broth deliver a soup that’s rich yet streamlined, with glossy body and perfectly tender pasta. A warm ricotta–Parmesan dollop and melty mozzarella finish each bowl with that unmistakable lasagna feel. Follow the timing cues and salt discipline above, and you’ll have a family-favorite dinner on repeat all season.
