If you’re craving the comfort of lasagna but want something quicker to make and easier to eat, this Lasagna Soup with Ricotta and Spinach Recipe is an absolute game-changer. It’s like diving into a warm bowl of all your favorite Italian flavors—meaty, cheesy, and packed with spinach—without the fuss of layering noodles in the oven. Trust me, once you try this, it might just become your new go-to for cozy dinners!
Why You’ll Love This Recipe
- Comfort Food Made Easy: It brings all the luscious flavors of traditional lasagna without the long cook time or dishwasher pile-up.
- Rich in Flavor & Texture: You get tender meat, creamy ricotta, and fresh spinach melded perfectly in each spoonful.
- A Crowd-Pleaser: My family goes crazy for this—it’s perfect for weeknight dinners or casual get-togethers.
- Adaptable & Nourishing: You can easily swap ingredients or add your favorites to make it your own while still keeping it wholesome.
Ingredients You’ll Need
The ingredients in this Lasagna Soup with Ricotta and Spinach Recipe strike a nice balance between heartiness and freshness. You’ll want quality meats for depth of flavor and fresh greens to brighten the dish. Also, don’t skip the ricotta—it adds that signature creamy layer that makes this soup feel indulgent but still light.
- Olive oil: Adds a lovely base richness and helps soften onions and garlic without burning.
- Yellow onion: The foundation for building flavor; I prefer yellow for its natural sweetness and body.
- Garlic: Freshly minced garlic packs a punch of aroma that you don’t want to miss.
- Sweet Italian sausage: Brings some spiced, savory depth—feel free to pick mild or spicy depending on your taste.
- 90% lean ground beef: I like combining it with sausage for a nice meaty texture that isn’t too greasy.
- Low sodium chicken broth: Using low sodium lets you control the salt, plus it gives the soup a rich but clean base.
- Crushed tomatoes: For that hearty tomato texture that’s both chunky and saucy.
- Tomato sauce: Smooths out the soup, balancing thick chunks from crushed tomatoes.
- Tomato paste: Intensifies the tomato flavor and thickens the broth just right.
- Granulated sugar: A little sweetener to round out the acidity of the tomatoes.
- Italian seasoning and dried basil: Classic herbs that bring those quintessential Italian notes.
- Salt & black pepper: Essential seasonings, add to taste to keep your broth balanced.
- Crushed red pepper (optional): For a bit of heat—try it if you like your soup with some kick.
- Dry Mafalda noodles: I love mafalda for their wavy edges that hold onto sauce beautifully, but you can use other pasta shapes if you prefer.
- Fresh spinach: Adds color, nutrition, and a mild fresh taste that brightens up the richness.
- Shredded mozzarella cheese: Melts into the soup and complements the ricotta perfectly.
- Whole milk ricotta cheese: This is your secret weapon for creamy, dreamy bites in every spoonful.
- Grated parmesan cheese: For that sharp, umami finish, mix half in your cheese topping and sprinkle some on the soup.
- Cream cheese (optional): I sometimes add this for extra creaminess—it’s totally optional but definitely delightful.
- Finely chopped parsley: Stir some in for freshness and garnish to make it pop visually.
Variations
I love to keep this soup classic, but I’ve definitely tried adding my own spin from time to time. This recipe is flexible, so don’t hesitate to tailor it to your palate or pantry situation—making it your own is half the fun!
- Meat-Free Version: Swap the sausage and beef for extra veggies like mushrooms and zucchini, plus add a bit more tomato paste for umami depth.
- Spicy Kick: Add more crushed red pepper or a dash of hot sauce—my husband loves it this way, and it livens things up nicely.
- Different Pasta Shapes: If mafalda noodles aren’t available, try small shells, rotini, or even broken lasagna noodles—they all catch the sauce well.
- Cheese Alternatives: Try swapping ricotta for cottage cheese for a lighter option, though it changes the texture a bit.
How to Make Lasagna Soup with Ricotta and Spinach Recipe
Step 1: Sauté Aromatics and Brown Meat
Start by heating olive oil in a large pot over medium-high heat. Toss in the diced onion and cook until it’s soft and translucent—about 5 minutes. This step builds the flavor base, so don’t rush it! Add minced garlic and stir for just 30 seconds until fragrant—burning it will make the soup bitter, so keep an eye on it. Next, add the sweet Italian sausage and lean ground beef. Crumble the meat as you cook it, and brown it fully, which takes about 6-8 minutes. I usually don’t drain the fat since it adds richness, but if you want a leaner version, you can carefully remove excess grease.
Step 2: Build the Tomato Broth
Once the meat is browned and mixed well with the onions and garlic, pour in the low sodium chicken broth. Then add crushed tomatoes, tomato sauce, and tomato paste. Stir in the granulated sugar, Italian seasoning, dried basil, salt, black pepper, and crushed red pepper if you’re using it. This combination creates a deep, balanced flavor profile that’s the heart of the soup. Bring everything to a gentle boil, stirring occasionally so nothing sticks to the pan.
Step 3: Cook the Pasta and Simmer
Once boiling, add your dry mafalda noodles directly to the broth. Cook uncovered for about 10 minutes until the noodles are tender but not mushy. Mafalda noodles are perfect here because their ruffled edges hold the soup’s sauce beautifully. After the noodles cook, reduce heat to a simmer and let the soup cook gently for another 15 minutes. This is a great time to prep your ricotta mixture for topping!
Step 4: Add Spinach and Prepare Cheese Topper
Stir in fresh chopped spinach and cook just until wilted—this only takes a minute or two. Spinach adds a fresh, vibrant punch and lots of nutrients. Meanwhile, mix together the ricotta, shredded mozzarella, parmesan, softened cream cheese (if using), and chopped parsley in a small bowl until combined and creamy. This cheese blend is my favorite part—it lifts the entire soup and adds a luxurious, creamy texture.
Step 5: Serve & Enjoy
Ladle the soup into bowls and top each serving with a generous dollop of your ricotta cheese mixture. If you want to get fancy, sprinkle some extra parsley or parmesan on top. The contrast between the rich tomato broth and the creamy cheese is what makes this recipe truly special. Grab a crusty bread for dipping and enjoy!
Pro Tips for Making Lasagna Soup with Ricotta and Spinach Recipe
- Don’t Overcook the Pasta: Mafalda noodles keep a great bite if you watch your timing; overcooking turns the soup gummy.
- Use Fresh Ricotta: Fresh ricotta tastes way better and gives you that creamy richness that canned or pre-packaged might lack.
- Skip Draining Meat Grease: Unless you’re going ultra-lean, leaving a bit of fat adds excellent flavor and mouthfeel.
- Add Spinach Right at the End: Fresh greens wilt quickly and keep their vibrant color and texture without overcooking.
How to Serve Lasagna Soup with Ricotta and Spinach Recipe
Garnishes
I always go for a simple sprinkle of freshly chopped parsley and an extra dusting of parmesan to finish off each bowl. If you want to get a little fancy, a drizzle of good quality olive oil or a few red pepper flakes on top really elevate the presentation and flavors.
Side Dishes
Crispy garlic bread or a warm, crusty baguette are my favorite duo to pair with this soup. A light Caesar salad or a simple arugula salad with lemon dressing also balances the richness wonderfully.
Creative Ways to Present
For special occasions, I like to serve this soup in mini bread bowls—turning the loaves into edible bowls adds fun and wow-factor. Another favorite is layering a bit of the ricotta mixture on top then broiling briefly in oven-safe bowls for a bubbly, golden finish.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the fridge for up to 3 days. I keep the ricotta topping separate and add it fresh when reheating to keep that creamy texture intact.
Freezing
I’ve frozen this lasagna soup before, but I recommend leaving out the noodles if you plan to freeze it—pasta can get mushy after reheating from frozen. Once thawed, cook fresh noodles and add them back for best texture.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. Add a splash of broth or water if the soup thickens too much. Always add ricotta topping after warming to revive its creaminess.
FAQs
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Can I use other types of pasta in this Lasagna Soup with Ricotta and Spinach Recipe?
Absolutely! While mafalda noodles are my favorite because of their ruffled edges that capture sauce beautifully, you can substitute any pasta you like—small shells, rotini, or even broken lasagna noodles work well. Just watch cooking times, as different pasta shapes may cook faster or slower.
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Is there a way to make this soup vegetarian?
Yes! Simply omit the sausage and beef and load up on veggies like mushrooms, zucchini, and bell peppers for bulk and flavor. You may want to add extra tomato paste or a splash of soy sauce to enhance umami. Using vegetable broth instead of chicken broth keeps it completely vegetarian.
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How do I store leftovers without the noodles getting mushy?
To avoid mushy noodles, store the soup and pasta separately if possible. You can also slightly undercook the noodles when first making the soup—this way, they won’t over-soften during storage and reheating. If freezing, I recommend freezing the broth and meat separately from the pasta.
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Can I prepare the ricotta cheese mixture in advance?
Definitely! The ricotta mixture can be made a day ahead and stored in the fridge. Just give it a good stir before serving. For best texture, add it to the soup fresh when serving rather than heating it with the soup.
Final Thoughts
This Lasagna Soup with Ricotta and Spinach Recipe holds a special place in my heart because it combines all those comforting, layered tastes of a classic lasagna into a simple bowl you can make on any busy night. I love that it’s hearty but still feels light and fresh with the spinach and herbs. If you’re anything like me, you’ll appreciate how this soup comes together with ease but tastes like you put in all day. Give it a try and see how quickly it becomes a family favorite—you might even catch yourself savoring leftovers for lunch the next day (I know I do!).
Print
Lasagna Soup with Ricotta and Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Lasagna Soup is a comforting and hearty Italian-inspired soup that combines the classic flavors of lasagna in a warm, easy-to-make bowl. It features a rich tomato broth with seasoned Italian sausage, ground beef, tender pasta, and fresh spinach, all topped with a creamy blend of ricotta, mozzarella, parmesan, and cream cheese for an authentic lasagna taste experience without the fuss of layering a traditional casserole.
Ingredients
Meat and Vegetables
- 2 Tablespoons olive oil
- 1 medium-sized yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced (1 heaping Tablespoon)
- 1/2 lb sweet Italian sausage
- 1/2 lb 90% lean ground beef
Liquids and Tomato Base
- 5 1/2 cups low sodium chicken broth
- 14.5 oz crushed tomatoes
- 8 oz tomato sauce
- 4 Tablespoons tomato paste
Seasonings
- 1 Tablespoon granulated sugar
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt, plus additional to taste
- 3/4 teaspoon ground black pepper, plus additional to taste
- 1/4 teaspoon crushed red pepper (optional)
Pasta and Greens
- 2 1/2 cups / 5 oz dry Mafalda noodles
- 2 cups chopped fresh spinach
Cheese Topping
- 1 cup shredded mozzarella cheese
- 8 oz whole milk ricotta cheese
- 1/3 cup grated parmesan (or parmesan romano) cheese
- 2 oz cream cheese (softened, optional)
- 1 Tablespoon finely chopped parsley (plus additional for garnish, if desired)
Instructions
- Heat Oil and Cook Aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion and cook until softened and translucent, about 4-5 minutes. Add minced garlic and cook just until fragrant, about 30 seconds, being careful not to burn it.
- Brown the Meats: Add the sweet Italian sausage and lean ground beef to the pot. Crumble the meats as you cook and continue to cook until browned throughout, about 6-8 minutes. There is no need to drain the rendered fat for extra flavor.
- Add Tomato Base and Seasonings: Pour in the chicken broth, crushed tomatoes, tomato sauce, and tomato paste. Stir in granulated sugar, Italian seasoning, dried basil, salt, black pepper, and crushed red pepper if using. Mix everything thoroughly to combine the flavors well.
- Boil and Cook Pasta: Bring the mixture to a boil, stirring occasionally to prevent sticking. Once boiling, add the dry Mafalda noodles and cook for about 10 minutes or until the pasta is tender but still al dente.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 15 minutes to deepen the flavors. This simmering time is ideal for preparing the cheese mixture for topping.
- Prepare Cheese Mixture: In a medium bowl, combine the shredded mozzarella, ricotta cheese, grated parmesan, softened cream cheese (if using), and finely chopped parsley. Mix until well blended and creamy.
- Finish with Spinach: Stir in the chopped fresh spinach into the simmering soup and cook until wilted, about 2 minutes.
- Serve: Ladle the soup into bowls and top each serving with a generous dollop of the prepared creamy cheese mixture. Garnish with additional parsley if desired and serve hot for a delightful lasagna-inspired meal.
Notes
- This hearty lasagna soup delivers all the cozy comfort of classic lasagna but in a quick and easy-to-make bowl.
- The creamy cheese topping is key to recreating the rich texture usually found in baked lasagna layers.
- Using low sodium chicken broth helps control saltiness so you can adjust seasoning to your taste.
- Optional crushed red pepper adds a nice gentle heat for those who like a kick in their soup.
- For vegetarian adaptation, omit meats and use vegetable broth with plant-based sausage or mushrooms.
- Watch the pasta carefully to avoid overcooking and becoming mushy; al dente is best.
Nutrition
- Serving Size: 1 serving
- Calories: 515 kcal
- Sugar: 10 g
- Sodium: 1402 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 103 mg
