This ultimate lasagna soup with herbed ricotta is the ultimate comfort food—hearty, flavorful, and packed with all the deliciousness of traditional lasagna without the extra work. Using your favorite jar of marinara sauce, makes this recipe quick and easy to prepare for any night of the week. Let me show you how to create this creamy, cheesy, and utterly satisfying one-pot wonder!
Why You’ll Love It!!!
This ultimate lasagna soup with herbed ricotta is a recipe that has all the layers of flavor you love in traditional lasagna but in a fraction of the time. The broken lasagna noodles absorb the rich broth, and the dollop of herbed ricotta topping melts into the soup, making it creamy and utterly delicious. Using a high-quality premade marinara sauce, like Rao’s, makes this recipe quick and easy to prepare, making it perfect for busy weeknights or lazy weekends.
Substitutions:
- Ground meat: Replace ground beef and sausage with ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian version.
- Ricotta cheese: Swap with cottage cheese for a similar creamy texture.
- Parmesan cheese: Pecorino Romano or Asiago work well as substitutes.
- Marinara sauce: Use any store-bought or homemade pasta sauce you enjoy.
- Lasagna noodles: Substitute with any short pasta like penne, rotini, or bow ties for convenience.
- Beef broth: Use vegetable or chicken broth for a different flavor profile.
- Parsley: Substitute fresh parsley with fresh or dried basil for a slightly different herbaceous flavor.
Recipe!
Ingredients:
For the Soup:
- ½ pound lean ground beef
- ½ pound ground Italian sausage
- 1 medium yellow onion, diced
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon dried oregano
- 1 jar (24-28 oz) marinara sauce (I love Rao’s 28 oz jar from Costco)
- 1 teaspoon black pepper
- Salt to taste
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
- ½ teaspoon dried oregano leaves
- 1 box (48 oz) beef or vegetable broth
- 8-10 lasagna noodles, broken into pieces
Herbed Ricotta:
- 15 ounces ricotta cheese
- ½ cup freshly grated Parmesan cheese
- ¼ cup Italian parsley, finely chopped
Instructions:
Cook the Soup:
- In a large pot over medium heat, brown the ground beef and Italian sausage, breaking them apart as they cook. Once browned, drain the excess fat and set the meat aside.
- In the same pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes.
- Stir in the minced garlic, tomato paste, and dried oregano. Cook for 1-2 minutes to deepen the flavors.
- Return the browned meat to the pot and mix well. Add the marinara sauce, beef broth, black pepper, and salt to taste. Stir to combine and bring the soup to a boil.
- Reduce the heat to medium-low and add the broken lasagna noodles. Simmer, stirring occasionally, until the noodles are tender, about 10-12 minutes.
Prepare the Herbed Ricotta:
- In a medium bowl, mix the ricotta cheese, grated Parmesan, and chopped Italian parsley. Set aside.
Serve:
- Ladle the hot lasagna soup into bowls. Top each serving with a generous dollop of the herb and cheese mixture.
- Garnish with additional fresh parsley or grated Parmesan if desired. Serve immediately and enjoy!
Pro Tips
- Adjust the thickness: Add more broth if you prefer a thinner soup.
- Make it ahead: This soup tastes even better the next day! Just store the noodles separately to prevent them from soaking up all the broth.
Bon Apetito!
The Ultimate Lasagna Soup with Herbed Ricotta
This lasagna soup is the ultimate comfort food—hearty, flavorful, and packed with all the deliciousness of traditional lasagna without the extra work. Using your favorite jar of marinara sauce, makes this recipe quick and easy to prepare for any night of the week.
Equipment
- 1 large soup pot or dutch oven
- 1 chefs knife for dicing the onion and mincing garlic
- 1 cutting board
- 1 small-medium mixing bowl for the ricotta mixture
Ingredients
For the Soup:
- ½ pound lean ground beef
- ½ pound ground Italian sausage
- 1 medium yellow onion diced
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon dried oregano
- 1 jar 24-28 oz marinara sauce (I love Rao’s 28 oz jar)
- 1 teaspoon black pepper
- Salt to taste
- 2 tablespoons fresh parsley chopped (or 2 teaspoons dried)
- ½ teaspoon dried oregano leaves
- 1 box 48 oz beef or vegetable broth
- 8-10 lasagna noodles broken into pieces
Herb and Cheese Topping:
- 15 ounces ricotta cheese
- ½ cup freshly grated Parmesan cheese
- ¼ cup Italian parsley finely chopped
Instructions
Cook the Soup:
- In a large pot over medium heat, brown the ground beef and Italian sausage, breaking them apart as they cook. Once browned, drain the excess fat and set the meat aside.
- In the same pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes.
- Stir in the minced garlic, tomato paste, and dried oregano. Cook for 1-2 minutes to deepen the flavors.
- Return the browned meat to the pot and mix well. Add the marinara sauce, beef broth, black pepper, and salt to taste. Stir to combine and bring the soup to a boil.
- Reduce the heat to medium-low and add the broken lasagna noodles. Simmer, stirring occasionally, until the noodles are tender, about 10-12 minutes.
Prepare the Herb and Cheese Topping:
- In a medium bowl, mix the ricotta cheese, grated Parmesan, and chopped Italian parsley. Set aside.
Serve:
- Ladle the hot lasagna soup into bowls. Top each serving with a generous dollop of the herb and cheese mixture.
- Garnish with additional fresh parsley or grated Parmesan if desired. Serve immediately and enjoy!
Notes
- Adjust the thickness: Add more broth if you prefer a thinner soup.
- Make it ahead: This soup tastes even better the next day! Just store the noodles separately to prevent them from soaking up all the broth.
