If you’re craving all the comforting, cheesy goodness of lasagna but want something quicker and a bit lighter, you’re going to **love this Lasagna Soup with Ricotta Basil Topping Recipe**. I absolutely love how this turns out—everything that’s delicious in traditional lasagna, but cozy and warm in a bowl. Plus, the creamy basil ricotta topping is a total game changer—trust me, you don’t want to skip it!
Why You’ll Love This Recipe
- All the Classic Flavors: It combines Italian sausage, beef, tomato, and cheese in a delicious soup format.
- Super Easy & Fast: Unlike traditional lasagna, this comes together in about 30 minutes.
- Fresh and Creamy Topping: The ricotta basil mixture adds a bright and luxurious finish that you’ll crave.
- Perfect Comfort Food: It’s hearty, satisfying, and perfect for family dinners or cozy nights in.
Ingredients You’ll Need
These ingredients work beautifully together to give you that authentic lasagna experience in a bowl. I always recommend fresh basil when you can find it—it really makes the topping sing.
- Mild Italian sausage: Choose good-quality sausage; I find mild is best since there’s enough seasoning in the soup already.
- Lean ground beef: Keeps the soup rich but balanced in flavor.
- Small onion: Finely minced to blend seamlessly into the soup without overpowering.
- Garlic cloves: Fresh is key here for that robust flavor.
- Tomato paste: Adds a sweet, concentrated tomato flavor that deepens the broth.
- Diced tomatoes: I use canned for convenience but fresh tomatoes can work in summer.
- Chicken stock: Use low sodium if you want control over salt.
- Italian seasoning: The herb blend keeps it classic and easy without adding a lot of steps.
- Lasagna noodles: Broken into bite-sized pieces so you get pasta in every spoonful without big chunks.
- Heavy cream (optional): This adds extra richness, but you can skip it if you want a lighter soup.
- Ricotta cheese: The base for your creamy basil topping—fresh ricotta works best.
- Fresh basil: Minced finely to add brightness and freshness.
- Parmesan and mozzarella: Grated for cheesy goodness in the topping.
- One garlic clove: Added to the ricotta topping for a subtle kick.
- Salt and pepper: Basic but essential for balancing flavors.
Variations
One of the things I love about this Lasagna Soup with Ricotta Basil Topping Recipe is how you can tailor it to your taste. I’ve tried a few tweaks, and honestly, it’s fun to make it your own!
- Go vegetarian: Swap Italian sausage and beef for hearty mushrooms and lentils—I like adding smoked paprika for depth.
- Spicier version: Add red pepper flakes with the Italian seasoning for a little kick—my family enjoys this when we want some heat.
- Dairy-free topping: Use a cashew-based ricotta or omit the creamy topping and sprinkle extra fresh herbs and nutritional yeast for a cheesy vibe.
- Seasonal veggies: Throw in some zucchini or roasted red peppers for extra flavor and nutrition.
How to Make Lasagna Soup with Ricotta Basil Topping Recipe
Step 1: Brown the meat for flavor
Start by removing the Italian sausage from its casing so it crumbles easily. In a large soup pot over medium-high heat, cook the sausage and ground beef until well browned, breaking the meat up into small pieces as you stir. This step is crucial for getting that rich, savory flavor base; I like to take my time here and get some good browning without burning.
Step 2: Build the aromatic base
Once the meat is cooked, add the finely minced onion and cook for about 3 minutes until translucent. Then stir in the garlic and tomato paste—cook this mixture until the tomato paste darkens slightly and gives off a sweet, caramelized aroma, about 2 minutes. This little step seriously deepens the soup’s flavor.
Step 3: Add liquids and seasoning, then pasta
Pour in the chicken stock, diced tomatoes with their juices, Italian seasoning, salt, and pepper. Bring the mixture to a gentle boil, then stir in the broken lasagna noodles. Reduce the heat to a simmer, cover, and let it cook until the noodles are tender, about 15 minutes. Stir occasionally to prevent sticking.
Step 4: Prepare the creamy ricotta basil topping
While the soup simmers, mix together the ricotta, minced fresh basil, parmesan, mozzarella, finely minced garlic, salt, and pepper in a bowl. This creamy topping is honestly my favorite part—it’s fresh, herbaceous, and pairs perfectly with the rich soup.
Step 5: Finish and serve
After removing the soup from heat, stir in heavy cream if you’re using it. Ladle the hot soup into bowls and generously dollop the ricotta basil topping on each serving. Add a few extra basil leaves for a fresh pop of green color. Trust me, everyone will love the contrast of the warm soup and cool creamy topping.
Pro Tips for Making Lasagna Soup with Ricotta Basil Topping Recipe
- Don’t Skip Browning: Taking the time to brown your meat well adds rich depth that makes the soup incredibly flavorful.
- Careful with Noodles: Break them into bite-sized pieces for easy eating, and keep an eye on cooking time to avoid mushiness.
- Fresh Basil is Key: Add basil fresh and finely chopped to the ricotta topping to keep it bright and aromatic.
- Add Cream Last: Stir cream in off the heat to keep it from breaking or curdling, preserving a silky texture.
How to Serve Lasagna Soup with Ricotta Basil Topping Recipe
Garnishes
I always top each bowl with a generous spoonful of that ricotta basil mixture and some extra fresh basil leaves. Sometimes I grate a little extra parmesan on top for a salty finish. A sprinkle of red pepper flakes is perfect if you like a touch of heat. These little touches make each spoonful feel indulgently authentic.
Side Dishes
To round out this meal, I like serving it with a crisp green salad dressed lightly with lemon vinaigrette. Garlic bread or a simple baguette works perfectly for dipping. If you want something lighter, steamed green veggies like broccoli or sautéed spinach balance the rich soup beautifully.
Creative Ways to Present
For special occasions, I like to serve this Lasagna Soup with Ricotta Basil Topping Recipe in rustic, wide soup mugs—makes it feel cozy and inviting. You could also layer the soup and topping in small glass jars for a fun twist when entertaining. It’s surprisingly elegant served with a drizzle of good olive oil and some torn basil leaves on top.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup and the ricotta topping separately in airtight containers in the fridge. The soup keeps well for up to 4 days, and I find the topping stays fresh for about 2 days—after that, the basil starts to lose its brightness.
Freezing
This soup freezes pretty well, but I recommend freezing it without the ricotta basil topping. Freeze in an airtight container for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat gently on the stove.
Reheating
I reheat leftovers on the stovetop over low to medium heat, stirring occasionally. If the soup has thickened too much, just add a splash of water or broth to loosen it up. Add fresh ricotta basil topping after reheating to keep it creamy and fresh.
FAQs
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Can I use other types of pasta instead of lasagna noodles in this soup?
Absolutely! While I love the texture of broken lasagna noodles here, you can swap in small pasta shapes like rotini, penne, or even broken spaghetti. Just adjust cooking times accordingly so the pasta stays tender but not mushy.
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Is it okay to skip the heavy cream in this lasagna soup?
Yes! The heavy cream adds richness but isn’t necessary. The soup still tastes fantastic without it, especially with the creamy ricotta basil topping balancing out the flavors.
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Can I prepare the ricotta basil topping ahead of time?
You can prepare it a few hours before serving and keep it covered in the fridge. Just give it a gentle stir before using. Freshly chopped basil adds the best flavor, so consider adding basil right before serving if storing longer.
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What’s the best way to store leftovers for this soup?
Store the soup and topping separately in airtight containers in the fridge. This keeps the ricotta topping fresh and the soup ready to reheat. Consume within 3-4 days for the best taste.
Final Thoughts
This Lasagna Soup with Ricotta Basil Topping Recipe is truly one of those dinners that feels like a warm hug on a busy weeknight. When I first tried swapping traditional lasagna for soup, I was amazed at how the flavors translated, and now it’s a go-to in my kitchen. I hope you find it just as comforting and easy to make as I do. So grab your pot, your favorite spoon, and get ready for a bowl of cozy deliciousness your family will absolutely rave about!
Print
Lasagna Soup with Ricotta Basil Topping Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A comforting and flavorful Lasagna Soup that captures all the deliciousness of traditional lasagna in a hearty, easy-to-make soup. This recipe features browned Italian sausage and ground beef simmered with tomatoes, broth, and broken lasagna noodles, topped with a creamy, herbed ricotta mixture for a perfect finish.
Ingredients
Meat and Vegetables
- 1 lb mild Italian sausage (casing removed)
- ½ lb lean ground beef
- 1 small onion, finely minced
- 3 cloves garlic, minced
- 1 clove garlic, finely minced (for ricotta topping)
Soup Base
- 2 tablespoons tomato paste
- 1 28-ounce can diced tomatoes
- 4 cups chicken stock
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
Pasta
- 9 lasagna noodles, broken into bite-sized pieces
Creamy Basil Ricotta Topping
- ½ cup heavy cream (optional, for stirring into soup)
- 1 cup ricotta cheese
- ½ cup minced fresh basil
- ½ cup grated parmesan cheese
- ½ cup grated mozzarella cheese
- 1 pinch salt
- 1 pinch pepper
Instructions
- Brown the Meat: Remove the Italian sausage from its casing and add it along with the ground beef to a soup pot over medium-high heat. Cook until well browned, breaking up the meat as it cooks to create small pieces.
- Sauté Onion and Garlic: Add the finely minced onion to the pot and cook until translucent, about 3 minutes. Then add the 3 cloves of minced garlic and tomato paste, stirring occasionally until the tomato paste darkens in color and develops a sweet aroma, about 2 minutes.
- Add Soup Ingredients and Simmer: Pour in the chicken stock, diced tomatoes with their juices, Italian seasoning, salt, and pepper. Bring the mixture to a boil. Stir in the broken lasagna noodles, then reduce heat to low. Cover the pot and simmer until the noodles are tender, about 15 minutes.
- Prepare the Ricotta Topping: While the soup simmers, combine ricotta, minced basil, grated parmesan, grated mozzarella, finely minced garlic (1 clove), and a pinch of salt and pepper in a medium bowl. Mix well until creamy and smooth.
- Finish and Serve: Remove the soup from heat and stir in the heavy cream if using for added creaminess. Serve hot with a generous dollop of the herbed ricotta topping and a few extra fresh basil leaves if desired.
Notes
- For a leaner option, substitute mild Italian sausage with turkey sausage or omit sausage altogether.
- Don’t skip the creamy basil ricotta topping—it’s the highlight of the dish adding fresh herb flavor and richness.
- This soup comes together in about 30 minutes, making it a perfect weeknight dinner that delivers all the cozy flavors of classic lasagna.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- 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
