Creamy Lasagna Soup with Ricotta & Mozzarella

This Creamy Lasagna Soup brings the layered, cheesy goodness of classic lasagna into a hearty, one‑bowl meal. Velvety, cheese‑laden, and bursting with Italian flavor, it’s perfect for chilly nights or when you crave that cozy comfort of lasagna without the hassle of layering pasta sheets. Loaded with ricotta, mozzarella, and Parmesan—and flavored with Italian spices and rich broth—this soup is a dream for cheese lovers and busy cooks alike. And it’s totally free of pork, bacon, and alcohol—just pure, creamy, comforting indulgence.

Why This Recipe Works

1. All the flavor of lasagna—none of the fuss — Enjoy the cheesy, meaty (turkey or beef) layers of lasagna without the assembly.

2. Ultra‑creamy and rich — A blend of ricotta, mozzarella, and Parmesan creates decadent creaminess.

3. One‑pot convenience — Brown the meat, simmer the broth, add cheese—lazy lasagna, done fast.

4. Customizable protein options — Use ground turkey, chicken, or beef—or go vegetarian with plant‑based crumbles.

5. Family‑friendly and freezer‑ready — Makes great leftovers, and it freezes beautifully for later comfort.

Ingredients

Serves: 6–8

For the Soup Base:

• 2 tablespoons extra‑virgin olive oil

• 1 pound (450 g) ground beef or ground turkey (beef recommended for richer flavor, turkey for lighter, leaner option)

• 1 medium onion, finely diced

• 3 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• ½ teaspoon dried thyme (optional)

• ¼ teaspoon crushed red pepper flakes (optional, adds gentle heat)

• Salt and freshly ground black pepper, to taste

• 1 (28‑oz / 800 g) can crushed tomatoes

• 6 cups low‑sodium beef or chicken broth (chicken broth if using turkey)—ensure no pork broth

• 1 cup half‑and‑half or whole milk (for lower fat, use milk + a tablespoon of butter)

Lasagna‑style components:

• 8 oz (225 g) broken lasagna noodles (or other sturdy pasta like rigatoni broken in pieces)

• 1 cup whole‑milk ricotta cheese

• 1½ cups shredded mozzarella cheese (plus extra for topping)

• ½ cup freshly grated Parmesan or Pecorino Romano cheese

• Fresh basil or parsley, chopped, for garnish

Step‑by‑Step Instructions

1. Brown the Meat & Aromatics

Heat the olive oil in a large Dutch oven or heavy saucepan over medium heat.
Add the ground beef or turkey. Cook, breaking up the meat with a spoon, until browned—about 5 to 7 minutes. Drain any excess fat if it’s especially greasy.
Stir in diced onion and cook until softened, around 3 minutes. Add garlic, oregano, basil, thyme, and red pepper flakes (if using), and cook until fragrant—about 30 seconds. Season with salt and pepper to your taste.

2. Build the Flavor with Broth & Tomatoes

Pour in the crushed tomatoes. Stir to combine, scraping up any flavorful browned bits from the bottom of the pot.
Add the broth and stir well. Bring to a gentle simmer, then reduce heat slightly to maintain a simmer.

3. Simmer Pasta & Finish Creaminess

Add the broken lasagna noodles directly into the simmering soup. Stir occasionally to prevent sticking, and cook until the noodles are al dente (usually 8–10 minutes—but check your pasta’s package instructions).
Once pasta is nearly cooked, reduce heat to low. Pour in the half‑and‑half (or milk + butter alternative) and stir in the ricotta until it’s incorporated and creamy.

4. Cheese It Up

Stir in 1½ cups shredded mozzarella and the grated Parmesan until melted and fully combined. Taste and adjust seasoning with salt and pepper as needed.
Ladle the soup into bowls and garnish: add an extra sprinkle of mozzarella or Parmesan, and finish with chopped fresh basil or parsley.

Cook’s Tips & Variations

Vegetarian Option

Skip the meat and start by sautéing the onion and garlic in a little oil, then add a teaspoon of extra olive oil along with a can of white beans or plant‑based meat substitute for protein and texture. Use vegetable broth instead.

Make‑Ahead & Freezing Tips

• Make‑Ahead: Cook soup up through step 3 (just before adding cheeses). Cool completely, cover, and refrigerate up to 2 days. Reheat gently, then stir in cheeses just before serving.

• Freezing: You can freeze the soup (again, better before adding cheese) for up to 2 months. Thaw overnight in the fridge, reheat gently, and add dairy at the end.

Thicker or Thinner Soup Adjustment

• To thin: Add more broth or milk a little at a time until desired consistency.

• To thicken: Let the soup simmer a bit longer uncovered or stir in a small flour or cornstarch slurry (1 tbsp each flour + water mixed) and simmer till thickened.

Herb & Spice Customization

• Add a pinch of nutmeg for deeper savory warmth.

• Swap dried Italian herbs for fresh if available—use 1 tbsp chopped fresh basil and 1 tsp each fresh oregano/thyme.

• For a tangy twist, stir in a teaspoon of red wine vinegar at the end (avoiding alcohol? skip this).

Serving Suggestions

• Garlic‑buttered crusty bread or warm focaccia is perfect for sopping up the soup.

• Offer a light green salad dressed with lemon‑olive oil vinaigrette for freshness.

• For an extra cheesy finish, broil the soup in oven‑safe bowls briefly with extra mozzarella on top until bubbly.

FAQ (Frequently Asked Questions)

Q1: Can I use different pasta shapes?
Yes! Any sturdy cut like penne, ziti, rigatoni, or broken spaghetti works. Cooking times will vary slightly—check package directions.

Q2: Is this soup suitable for vegetarians?
Sure—just leave out the meat and swap in vegetable broth and optional beans or meat substitutes.

Q3: I don’t have ricotta—what can I substitute?
Try soft goat cheese (chevre) or mascarpone for creaminess, though the flavor will shift. You may need less goat cheese; start with half a cup.

Q4: Can I make it dairy‑free or vegan?
Yes: Use plant‑based “ricotta” (e.g. tofu‑based), dairy‑free mozzarella-style shreds, and plant milk. Some brands melt better than others—experiment.

Q5: How do I store leftovers and reheat?
Store in airtight containers in the fridge up to 3 days. Reheat gently over low heat, adding a splash of milk or broth to refresh the texture.

Q6: What can I use if I’m allergic to gluten?
Use gluten‑free lasagna noodles or a short GF pasta. Ensure your broth and cheeses don’t contain hidden gluten.

Q7: Can I make this in a slow cooker or Instant Pot?

• Slow cooker: Brown meat and onions first, add everything but noodles and cheeses to the cooker for 4 hours on low, then add noodles for last 20 minutes and cheeses on top at the end.

• Instant Pot: Brown using Sauté mode, then add tomatoes, broth, and noodles, cook 4–5 minutes at high pressure, quick release, stir in cheeses off heat.

Nutrition Notes & Allergen Info

(Approximate per 1 cup serving, makes ~8 cups)

• Calories: ~320–380 (varies based on meat and dairy choices)

• Protein: ~18–22 g

• Fat: ~18–22 g (lower if using turkey + reduced‑fat dairy)

• Carbohydrates: ~24–28 g

• Allergen highlights: Contains dairy and gluten. Use gluten‑free pasta and dairy‑free cheeses as needed for allergen accommodations.

Wrap‑Up & Inspiration

You’ve taken the soul‑warming layers of lasagna and turned them into a silky, savory, spoon‑ready soup—with the same cheesy satisfaction, minus the prep work and cleanup. Whether you’re cooking for family, meal-prepping for the week, or simply craving a bowl of creamy, feel-good comfort, this lasagna soup delivers every time.

From the deep tomato base to the richness of three cheeses and the tender bite of pasta, every spoonful offers a little bit of joy. The versatility of this dish also makes it perfect for various diets and preferences. With easy swaps for vegetarians, gluten-free eaters, or dairy-free diets, it’s a recipe that can serve just about anyone at your table.

Final Cooking Tips:

• Don’t overcook the pasta: Keep it slightly al dente—especially if storing for leftovers—so it doesn’t become mushy.

• Add cheese just before serving: Stirring cheese in too early can lead to separation, especially when reheating.

• Use quality cheese: Real, freshly shredded mozzarella and grated Parmesan melt better and taste richer than pre-shredded bags.

• Balance the salt: Between broth and cheese, salt levels can vary. Taste the soup before seasoning.