Creamy Lasagna Soup with Ricotta Topping ✨

Creamy Lasagna Soup with Ricotta Topping is my favorite way to enjoy all the rich, cheesy flavors of classic lasagna in a warm, comforting bowl of soup. The creamy broth, tender pasta, and savory beef come together beautifully, while the ricotta topping adds that perfect finishing touch. It’s hearty, cozy, and feels like a hug in a bowl.

Why You’ll Love This Recipe

I love how this soup captures the essence of lasagna without the layering and baking. It’s quick to make, yet every spoonful is loaded with the same cheesy, saucy goodness I crave from the traditional dish. The seasoned ricotta topping makes it extra creamy and indulgent, and I can easily adjust the spice level or add extra cheese if I want to. It’s a family-friendly meal that tastes like comfort food at its best.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Ricotta Topping:

• Whole milk ricotta

• Grated Parmesan

• Black pepper

• Salt

• Nutmeg

For the Lasagna Soup:

• Olive oil

• Unsalted butter

• Garlic, minced

• Ground beef

• Italian seasoning

• Paprika

• Red pepper flakes

• Onion powder

• Garlic powder

• Dried oregano

• Black pepper

• Salt

• Marinara sauce

• Heavy cream

• Beef broth

• Lasagna sheets, broken into pieces

• Fresh parsley, chopped

• Freshly grated Parmesan

• Fresh basil, chopped

• Shredded mozzarella

Directions

1. To make the ricotta topping, I mix ricotta, Parmesan, black pepper, salt, and a pinch of nutmeg in a small bowl until smooth. I set it aside.

2. In a large pot, I heat olive oil and butter over medium-high heat. I sauté garlic for 1–2 minutes until fragrant.

3. I add ground beef, breaking it apart with a spoon. I season with Italian seasoning, paprika, red pepper flakes, onion powder, garlic powder, oregano, black pepper, and salt.

4. Once the beef is browned, I stir in marinara sauce, heavy cream, and beef broth. I bring it to a gentle boil.

5. I add broken lasagna sheets and cook for 14–16 minutes, until the pasta is tender.

6. I stir in parsley, basil, Parmesan, and mozzarella until the cheese melts into the soup.

7. To serve, I ladle the soup into bowls and add dollops of the ricotta topping before enjoying it warm.

Servings and timing

This recipe serves 6 people.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

• For a lighter version, I use half-and-half instead of heavy cream.

• I’ve also tried spinach or mushrooms added to the soup for more vegetables.

• Gluten-free lasagna noodles make this recipe easily adaptable.

• For a spicier kick, I add extra red pepper flakes or a splash of hot sauce.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 4 days. Since the pasta absorbs liquid over time, I sometimes add a splash of broth or cream when reheating on the stovetop. This soup also freezes well if I leave out the pasta and add fresh noodles when reheating.

FAQs

Can I make this soup ahead of time?

Yes, I often prepare the base of the soup ahead of time, then cook the pasta right before serving so it stays al dente.

What’s the best pasta to use if I don’t have lasagna sheets?

I use any short pasta like rotini, penne, or bowtie—it still tastes amazing.

Do I have to use ricotta on top?

Not at all, but I love the creamy contrast. I’ve also used mascarpone, cottage cheese, or just extra mozzarella.

How do I make the soup thicker?

I simmer it uncovered a bit longer or add extra Parmesan and mozzarella until it reaches the thickness I like.

Can I make this vegetarian?

Yes, I swap the beef for plant-based ground or leave it out entirely and bulk it up with more veggies like mushrooms, zucchini, or spinach.

Conclusion

Creamy Lasagna Soup with Ricotta Topping is my favorite shortcut to all the comforting flavors of lasagna in an easy, hearty soup. With its rich broth, cheesy goodness, and savory beef, it’s the kind of meal that always satisfies. I love serving it with crusty bread and a sprinkle of fresh herbs for the ultimate cozy dinner.

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Creamy Lasagna Soup with Ricotta Topping has all the comforting flavors of traditional lasagna in a hearty bowl of soup. With tender pasta, creamy tomato broth, savory beef, and a seasoned ricotta topping, it’s cheesy, cozy, and family-friendly.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Main Dish, Soup
• Method: Stovetop
• Cuisine: Italian-Inspired

Ingredients

• For the Ricotta Topping:
• 1 cup whole milk ricotta
• 1/4 cup grated Parmesan
• Black pepper, to taste
• Salt, to taste
• Pinch of nutmeg
• For the Lasagna Soup:
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced
• 1 lb ground beef
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 2 cups marinara sauce
• 1 cup heavy cream (or half-and-half for lighter)
• 4 cups beef broth
• 8 lasagna sheets, broken into pieces
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/2 cup freshly grated Parmesan
• 1/2 cup shredded mozzarella

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Instructions

1. Mix ricotta, Parmesan, black pepper, salt, and nutmeg in a bowl until smooth. Set aside.
2. In a large pot, heat olive oil and butter over medium-high heat. Add garlic and sauté for 1–2 minutes until fragrant.
3. Add ground beef and cook, breaking it apart. Season with Italian seasoning, paprika, red pepper flakes, onion powder, garlic powder, oregano, salt, and pepper.
4. Once browned, stir in marinara sauce, cream, and broth. Bring to a gentle boil.
5. Add broken lasagna sheets and cook 14–16 minutes until tender.
6. Stir in parsley, basil, Parmesan, and mozzarella until melted.
7. Ladle soup into bowls and top with dollops of ricotta mixture. Serve warm.

Notes

• Use half-and-half instead of cream for a lighter version.
• Add spinach, zucchini, or mushrooms for more veggies.
• Gluten-free pasta makes this recipe adaptable.
• For spice, add more red pepper flakes or hot sauce.
• Leave out beef or use plant-based ground for vegetarian.

Nutrition

• Serving Size: 1 bowl
• Calories: 470
• Sugar: 6g
• Sodium: 860mg
• Fat: 27g
• Saturated Fat: 13g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 90mg