24 Genius Lasagna Soup with Ricotta Recipes for the Creamiest Bowl Ever

You know that cozy feeling when you want lasagna but don’t want the assembly? This roundup of 24 genius lasagna soup with ricotta recipes gives you all the layered flavors of lasagna in a creamy, spoonable bowl. Each recipe highlights ricotta’s velvety texture—sweet, tangy, and comforting—so you’ll find everything from speedy weeknight versions to slow-simmered, dinner-party worthy bowls.

I use a large enameled Dutch oven for most batches and an immersion blender when I want a silkier broth. Read the short intros to pick the style that fits your mood—meaty, vegetarian, keto, slow-cooker, or freezer-friendly—and click through to the recipes you want to try. Grab a ladle and let’s make the creamiest lasagna soup with ricotta you’ve ever had.

1. Classic Lasagna Soup with Ricotta

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This is the lasagna you love, served in a bowl. Rich tomato broth, browned ground beef, and tender pasta mingle with creamy ricotta that melts into the soup for luxurious texture. It’s familiar, comforting, and great for family dinners. Home cooks who love traditional flavors will enjoy the balance of savory meat and milky ricotta. Prep time: 15 minutes. Cook time: 25 minutes. I brown the meat in my favorite cast iron skillet for an extra fond.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef (80/20)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups low-sodium beef or chicken broth
• 6 oz broken lasagna sheets or wide egg noodles
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Brown 1 lb ground beef until no pink remains, 6–8 minutes. Use a slotted spoon to transfer meat and drain excess fat.
2. Add diced onion to the pot and cook 4 minutes until translucent. Stir in garlic for 30 seconds.
3. Return beef to the pot. Pour in 28 oz crushed tomatoes and 4 cups broth. Add 1 tsp oregano, salt, and pepper. Bring to a simmer.
4. Stir in broken lasagna sheets. Simmer 10–12 minutes until pasta is tender. Watch for tenderness—no chewy noodles.
5. Remove from heat and stir in 1/2 cup Parmesan. Taste and adjust seasoning.
6. Ladle into bowls and top each with a generous spoonful of 1 cup ricotta and torn basil.

How to Serve It

Serve hot in deep bowls and swirl ricotta into the soup for creamy ribbons. Add extra Parmesan and cracked pepper. Pair with a simple green salad and crusty bread—serve bread on a wood serving board. Store leftovers in airtight containers for up to 3 days; reheat gently on the stove.

2. 20-Minute Weeknight Lasagna Soup with Ricotta

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Pressed for time? This quick lasagna soup with ricotta uses rotini for fast cooking and pre-crushed tomatoes so dinner is ready in 20 minutes. The flavor is bold—garlic, basil, and bubbling broth—yet it’s light enough for weeknights. Busy parents and meal-preppers will love this. I simmer in a nonstick saucepan and keep a ladle handy.

Ingredients

• 1 tbsp olive oil
• 1/2 lb Italian sausage, casings removed
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 24 oz canned crushed tomatoes
• 3 cups vegetable or chicken broth
• 6 oz rotini or small pasta (cooks in ~8 minutes)
• 3/4 cup whole-milk ricotta
• 1/3 cup grated Pecorino Romano
• 1 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions

1. Heat oil in a large nonstick saucepan over medium heat. Cook sausage, breaking it up, until browned, 5–6 minutes.
2. Add onion and cook 3 minutes. Stir in garlic 30 seconds.
3. Add crushed tomatoes and broth. Bring to a boil.
4. Add pasta and simmer until al dente, about 8 minutes. Stir occasionally to prevent sticking.
5. Stir in Pecorino and season. Remove from heat.
6. Serve topped with spoonfuls of ricotta and basil.

How to Serve It

Top each bowl with extra ricotta and a drizzle of good olive oil. Serve with garlic bread or a crisp salad. Leftovers keep up to 3 days in glass meal prep containers. Reheat gently on low.

3. Slow Cooker Sausage Lasagna Soup with Ricotta

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Set it and forget it. This slow cooker version simmers all day so flavors deepen and pasta soaks up rich broth. Use mild or spicy sausage to control heat. It’s perfect for busy days or potlucks. I transfer meat with a slotted spoon and love serving from the slow cooker right at the table.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage, removed from casings
• 1 onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups low-sodium chicken broth
• 8 oz broken lasagna noodles
• 1 cup whole-milk ricotta
• 1/2 cup shredded mozzarella
• 1 tsp Italian seasoning
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Brown sausage in a skillet, 6–8 minutes, then transfer to slow cooker.
2. Add onion, garlic, crushed tomatoes, broth, and Italian seasoning. Stir to combine.
3. Cover and cook on high for 2–3 hours or low for 4–6 hours.
4. Add broken lasagna noodles in the last 30–40 minutes and cook until tender.
5. Stir in mozzarella and season to taste.
6. Serve with spoonfuls of ricotta and parsley.

How to Serve It

Serve directly from the slow cooker for casual gatherings. Offer grated Parmesan and a crusty loaf sliced on a wood cutting board. Store leftovers in airtight containers for 3–4 days; reheat in the microwave or on the stove.

4. Instant Pot Chicken Lasagna Soup with Ricotta

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Use your pressure cooker to speed up simmering—this Instant Pot version yields deep flavor in a fraction of the time. Shredded rotisserie chicken keeps it quick, and ricotta adds that creamy touch. Great for weeknight meals and lunch leftovers. I use an Instant Pot Duo for consistent results.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 3 cups low-sodium chicken broth
• 2 cups shredded rotisserie chicken
• 6 oz small pasta (ditalini or elbows)
• 1 cup whole-milk ricotta
• 1/3 cup grated Parmesan
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil to finish

Instructions

1. Set Instant Pot to Sauté and heat oil. Cook onion 3 minutes, then add garlic for 30 seconds.
2. Pour in crushed tomatoes and broth, stirring to deglaze. Add dried basil and pasta.
3. Seal and cook on High Pressure for 4 minutes. Quick-release carefully.
4. Stir in shredded chicken and Parmesan until warmed through. Season to taste.
5. Ladle into bowls and add a spoonful of ricotta. Garnish with fresh basil.
6. Use an instant-read thermometer to ensure reheated leftovers reach 165°F.

How to Serve It

Top with extra ricotta and a drizzle of olive oil. Serve with roasted vegetables or a wedge salad. Store in glass meal prep containers for up to 4 days. Reheat on low to prevent breaking the ricotta.

5. Vegetarian Spinach & Mushroom Lasagna Soup with Ricotta

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Bright, earthy, and meat-free—this lasagna soup with ricotta swaps meat for savory mushrooms and tender spinach. It’s thick, herb-forward, and a filling vegetarian main. Lovers of plant-based comfort food will appreciate the balance of umami mushrooms and silky ricotta. A wooden spoon is handy for stirring.

Ingredients

• 1 tbsp olive oil
• 12 oz cremini or baby bella mushrooms, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 6 oz broken lasagna noodles or pasta
• 4 cups baby spinach
• 1 cup whole-milk ricotta
• 1/3 cup grated Parmesan
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Heat oil in a Dutch oven. Sauté mushrooms until browned, 6–8 minutes. Add onion and cook 3 minutes.
2. Add garlic and cook 30 seconds. Stir in crushed tomatoes and broth.
3. Bring to a gentle boil and add pasta. Cook until tender, about 10–12 minutes.
4. Stir in spinach until wilted, then add Parmesan and thyme. Season to taste.
5. Remove from heat and spoon ricotta into each bowl. Swirl before serving.
6. If you prefer a silkier broth, pulse briefly with an immersion blender.

How to Serve It

Finish with lemon zest and cracked black pepper for brightness. Serve with grilled polenta or a simple Caesar salad. Leftovers keep 3 days in airtight containers.

6. Spicy Chorizo & Ricotta Lasagna Soup

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Smoky chorizo and a touch of heat make this version bold and bright. Sweet corn and a squeeze of lime balance the spice while ricotta cools each spoonful. It’s lively, addictive, and great for fans of Southwestern flavors. A microplane zester is useful for lime zest.

Ingredients

• 1 tbsp olive oil
• 1/2 lb Mexican chorizo, casings removed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 28 oz crushed tomatoes
• 3 cups chicken broth
• 6 oz small pasta or broken lasagna sheets
• 1 cup corn kernels (fresh or frozen)
• 1 cup whole-milk ricotta
• 1 tsp smoked paprika
• Cilantro and lime wedges for serving

Instructions

1. Sauté chorizo in a pot until browned, 6–7 minutes. Transfer to a plate.
2. Add onion and bell pepper, cooking 4 minutes. Stir in garlic.
3. Add crushed tomatoes, broth, smoked paprika, and return chorizo to the pot. Bring to a simmer.
4. Add pasta and corn, cooking until pasta is tender, 8–10 minutes.
5. Season to taste, then ladle into bowls and top with ricotta and cilantro.
6. Serve with lime wedges for squeezing over the soup.

How to Serve It

Garnish with chopped avocado and extra cilantro. Serve with warm tortillas or cornbread. Store leftovers in mason jars for single-serve reheating.

7. Creamy White Lasagna Soup with Ricotta & Parmesan

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Skip the tomato base for a luscious white version. A cream-and-broth mix with white beans and tender pasta gives a cozy, velvety bowl. Ricotta and Parmesan add depth without acidity. Great for cool nights when you want something soothing. I use a non-stick saucepan to prevent scorching.

Ingredients

• 1 tbsp butter
• 1 small leek or onion, thinly sliced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 1/2 cups whole milk or half-and-half
• 1 can (15 oz) cannellini beans, drained and rinsed
• 6 oz broken lasagna sheets or small pasta
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• 1 tsp fresh thyme or 1/2 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Melt butter in a large pot. Sauté leek/onion until soft, 3–4 minutes. Add garlic 30 seconds.
2. Add broth and milk, bring to a gentle simmer.
3. Stir in beans and pasta; cook until pasta is tender, 8–10 minutes.
4. Stir in Parmesan and thyme, mixing until smooth. Season to taste.
5. Ladle into bowls and add a spoonful of ricotta on top.
6. For an extra-smooth base, blend half the soup with an immersion blender before adding ricotta.

How to Serve It

Finish with cracked black pepper and a drizzle of olive oil. Serve with grilled chicken or a light arugula salad. Store in airtight containers and reheat gently to avoid curdling.

8. Gluten-Free Lasagna Soup with Ricotta & Brown Rice Pasta

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No gluten? No problem. This gluten-free lasagna soup with ricotta swaps traditional pasta for brown rice or gluten-free pasta without sacrificing texture. The ricotta still adds richness and creaminess. Ideal for those with gluten sensitivity who still crave lasagna flavors. I rinse the pasta with a colander before adding to the pot.

Ingredients

• 1 tbsp olive oil
• 1/2 lb ground turkey or beef
• 1 onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups low-sodium chicken or vegetable broth
• 8 oz brown rice or gluten-free pasta
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat oil and brown meat until no longer pink, 6–8 minutes. Remove excess fat.
2. Add onion; cook 3 minutes then add garlic.
3. Add crushed tomatoes and broth. Bring to a simmer.
4. Stir in gluten-free pasta and cook until tender (follow package timing, typically 8–10 minutes).
5. Stir in Parmesan and ricotta; season to taste.
6. Serve garnished with parsley.

How to Serve It

Serve with a lemony arugula salad and gluten-free bread. Store leftovers in glass meal prep containers for up to 3 days. Reheat slowly on the stove.

9. Keto Zucchini “Lasagna” Soup with Ricotta

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Carb-conscious? Swap pasta for zucchini ribbons and keep the ricotta for lush creaminess. This keto-friendly take still captures lasagna flavors with a lighter texture. It’s low-carb and satisfying for those watching macros. A spiralizer helps make uniform zucchini ribbons.

Ingredients

• 1 tbsp olive oil
• 1/2 lb Italian sausage, crumbled
• 1 onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 3 cups chicken or vegetable broth
• 3 large zucchini, spiralized or sliced into ribbons
• 1 cup whole-milk ricotta
• 1/3 cup grated Parmesan
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Brown sausage in a pot, about 6 minutes. Remove excess fat.
2. Add onion and cook 3 minutes; add garlic for 30 seconds.
3. Add crushed tomatoes and broth; simmer 5 minutes to meld flavors.
4. Add zucchini ribbons and cook 3–4 minutes until just tender—don’t overcook.
5. Stir in Parmesan and season to taste. Remove from heat.
6. Spoon ricotta into bowls and garnish with basil.

How to Serve It

Serve immediately to avoid soggy zucchini. Top with extra ricotta and a sprinkle of chili flakes if desired. Store leftovers up to 2 days in airtight containers; reheat gently.

10. Baked Lasagna Soup with Ricotta & Crispy Edges

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Want cheesy, bubbly edges? This baked lasagna soup finishes under the broiler for melty cheese and browned spots that mimic baked lasagna. It’s extra cozy and great for serving guests. Use an ovenproof pot or transfer to a baking dish and broil briefly. I broil in a broiler-safe Dutch oven.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef or Italian sausage
• 1 onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 3 cups beef or chicken broth
• 6 oz broken lasagna sheets
• 1 1/2 cups whole-milk ricotta
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Brown meat in an ovenproof Dutch oven, 6–8 minutes. Add onion and cook 3 minutes. Add garlic.
2. Add tomatoes and broth; bring to a simmer. Stir in lasagna pieces and cook until almost tender, 8–10 minutes.
3. Stir in ricotta and half the mozzarella. Season to taste.
4. Top with remaining mozzarella and Parmesan. Broil 3–5 minutes until cheese is bubbly and golden. Watch closely.
5. Remove and let rest 5 minutes before serving.
6. Garnish with basil and cracked pepper.

How to Serve It

Scoop into bowls so each gets cheesy browned bits. Serve with a crisp salad and use a silicone baking mat under your broiler pan for easy cleanup. Leftovers reheat well in the oven at low temperature.

11. Roasted Red Pepper & Ricotta Lasagna Soup

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Sweet roasted red peppers add smoky depth and a bright color pop to this lasagna soup. The ricotta balances the pepper’s natural sweetness, creating a silky mouthfeel. It’s a great vegetarian-friendly option. Use jarred roasted peppers for convenience and a blender to puree for a smooth broth.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 jars (12 oz each) roasted red peppers, drained and chopped
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 6 oz pasta (small shapes)
• 1 cup whole-milk ricotta
• 1/3 cup grated Parmesan
• 1 tsp smoked paprika
• Salt and pepper to taste
• Oregano for garnish

Instructions

1. Sauté onion in oil until soft, 4 minutes. Add garlic 30 seconds.
2. Add roasted peppers, crushed tomatoes, broth, and smoked paprika. Bring to a simmer.
3. For a silky finish, blend half of the soup with a blender and return to pot.
4. Add pasta and simmer until tender, about 8–10 minutes.
5. Stir in Parmesan. Season to taste.
6. Serve topped with ricotta and oregano.

How to Serve It

Top with toasted pine nuts for crunch and serve with crusty bread. Keep leftovers in airtight containers for up to 3 days.

12. Lemon Ricotta & Herb Lasagna Soup

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A zesty twist: lemon brightens the tomato base and fresh herbs make the ricotta sing. This lighter-tasting soup is surprisingly refreshing while still comforting. Great for spring dinners or when you want something less heavy. A microplane zester makes zesting quick and neat.

Ingredients

• 1 tbsp olive oil
• 1 shallot or small onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups chicken or vegetable broth
• 6 oz broken lasagna noodles
• 1 cup whole-milk ricotta
• Zest and juice of 1 lemon
• 1/4 cup chopped fresh parsley and basil mix
• Salt and pepper to taste

Instructions

1. Sauté shallot in oil until soft, 3 minutes. Add garlic for 30 seconds.
2. Add tomatoes, broth, and lemon zest; bring to a simmer.
3. Add pasta and cook until tender, 8–10 minutes.
4. Stir in lemon juice and fresh herbs. Adjust salt.
5. Spoon ricotta into bowls and swirl into the hot soup for a creamy tang.
6. Garnish with extra lemon zest and herbs.

How to Serve It

Serve with grilled vegetables or a chilled white wine. Store leftovers in glass meal prep containers and gently reheat.

13. Spinach-Artichoke Lasagna Soup with Ricotta

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Inspired by the classic dip, this soup blends tender artichoke hearts, spinach, garlic, and ricotta for a creamy handheld version. It feels indulgent but fresh. Perfect as a starter or main. A can opener makes prepping canned artichokes easy.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes or tomato sauce
• 4 cups vegetable or chicken broth
• 6 oz small pasta
• 1 can (14 oz) artichoke hearts, chopped
• 4 cups baby spinach
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• Salt and pepper to taste

Instructions

1. Sauté onion until soft, 3–4 minutes. Add garlic 30 seconds.
2. Add tomatoes, broth, and pasta; bring to a simmer.
3. Add artichoke hearts and cook until pasta is tender, 8–10 minutes.
4. Stir in spinach until wilted, then add Parmesan and ricotta. Season.
5. Serve hot with extra Parmesan and black pepper.
6. For a smoother texture, blend a portion with an immersion blender.

How to Serve It

Top with toasted breadcrumbs for crunch and serve with a crisp salad. Store in airtight containers.

14. Turkey & Kale Lasagna Soup with Ricotta

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Lean ground turkey keeps this version lighter, while kale adds a hearty, slightly bitter contrast to creamy ricotta. It’s nutritious and filling—ideal for a balanced family meal. A chefs knife helps prep the kale quickly.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 6 oz broken lasagna noodles
• 3 cups chopped kale, stems removed
• 1 cup ricotta
• 1/4 cup grated Parmesan
• Salt and pepper to taste

Instructions

1. Brown turkey in a pot, 6–8 minutes. Remove excess liquid.
2. Add onion and sauté 3 minutes; add garlic.
3. Add tomatoes and broth; bring to simmer.
4. Add pasta and cook until almost tender, 8 minutes. Add kale and cook 2–3 minutes until wilted.
5. Stir in Parmesan and season. Remove from heat and add ricotta by spoonfuls.
6. Serve with extra grated cheese and cracked pepper.

How to Serve It

Serve with lemon wedges for brightness and warm pita or bread. Store leftovers in glass meal prep containers.

15. Vegan Cashew Ricotta Lasagna Soup (Dairy-Free)

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Make it dairy-free with cashew ricotta that’s silky and tangy. This vegan version uses savory broth, mushrooms, and herbs for a satisfying bowl. It’s a great option for dairy-free guests. I blend the cashew ricotta in a high-speed blender.

Ingredients

• 1 cup raw cashews, soaked 2 hours and drained
• 1/4 cup water (more as needed)
• 2 tbsp lemon juice
• 1 garlic clove
• 1 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 6 oz pasta (gluten-free if desired)
• 2 cups baby spinach
• Salt and pepper to taste

Instructions

1. Blend soaked cashews with lemon juice, 1 garlic clove, nutritional yeast, and 1/4 cup water until smooth. Add more water 1 tbsp at a time to reach ricotta consistency.
2. Heat oil in pot and sauté onion 3–4 minutes. Add garlic 30 seconds.
3. Add crushed tomatoes and broth; bring to a simmer.
4. Add pasta and cook until tender, 8–10 minutes. Stir in spinach.
5. Season to taste. Serve with a generous dollop of cashew ricotta.
6. Store cashew ricotta in the fridge up to 4 days in airtight containers.

How to Serve It

Finish with fresh basil and a drizzle of extra-virgin olive oil. Great with garlic knots or a green salad.

16. Buffalo Chicken Ricotta Lasagna Soup

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Buffalo sauce meets Italian comfort—spicy shredded chicken in a tomato base cooled by ricotta. Blue cheese or ranch on the side is optional. It’s bold and perfect for game day. I shred chicken quickly using a hand mixer.

Ingredients

• 1 tbsp olive oil
• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce (adjust to taste)
• 1 onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 3 cups chicken broth
• 6 oz small pasta
• 1 cup ricotta
• 1/4 cup blue cheese crumbles (optional)
• Salt and pepper to taste

Instructions

1. Heat oil and sauté onion 3 minutes; add garlic.
2. Add crushed tomatoes and broth; bring to a simmer.
3. Add pasta and cook until al dente. Stir in shredded chicken and buffalo sauce, simmering 2–3 minutes.
4. Season to taste. Remove from heat and ladle into bowls.
5. Add spoonfuls of ricotta and sprinkle blue cheese if using.
6. Serve with celery sticks and ranch if desired.

How to Serve It

Garnish with chopped green onions and extra buffalo sauce for heat. Store in airtight containers.

17. Sausage, Fennel & Ricotta Lasagna Soup

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Fennel-infused sausage brings a sweet, licorice-like note that pairs beautifully with ricotta’s creaminess. This version is aromatic and slightly herbaceous—great for an elevated weeknight dinner. A wooden spoon helps stir the hearty mix.

Ingredients

• 1 tbsp olive oil
• 1 lb fennel sausage, crumbled
• 1 fennel bulb, thinly sliced (reserve fronds)
• 1 onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 6 oz broken lasagna noodles
• 1 cup ricotta
• 1/2 cup grated Parmesan
• Salt and pepper to taste

Instructions

1. Brown sausage until cooked through, 6–8 minutes. Transfer out.
2. Sauté onion and sliced fennel until soft, 4–5 minutes. Add garlic.
3. Add tomatoes, broth, and sausage back to the pot. Bring to simmer.
4. Add pasta and cook until tender, 8–10 minutes.
5. Stir in Parmesan and adjust seasoning.
6. Spoon ricotta into bowls and garnish with fennel fronds.

How to Serve It

Serve with roasted root vegetables and a sprinkle of fennel fronds. Store in airtight containers for up to 3 days.

18. Pesto Ricotta Lasagna Soup with Cherry Tomatoes

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Fresh basil pesto mixed into the broth lifts the flavor profile and pairs wonderfully with ricotta. Cherry tomatoes add sweetness and color. It’s herb-forward and summery. I make quick pesto in a food processor.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups vegetable or chicken broth
• 6 oz small pasta
• 1 cup ricotta
• 1/3 cup prepared basil pesto (or homemade)
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Sauté onion until soft, 3–4 minutes. Add garlic 30 seconds.
2. Add tomatoes and broth; bring to a simmer.
3. Add pasta and cook until tender. Stir in cherry tomatoes.
4. Remove from heat and stir in pesto and Parmesan (if using).
5. Spoon ricotta into bowls and swirl lightly.
6. Garnish with fresh basil.

How to Serve It

Serve with toasted focaccia and a green salad. Store in airtight containers.

19. Creamy Mushroom & Truffle Ricotta Lasagna Soup

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For a special-occasion bowl, add a touch of truffle oil and mixed wild mushrooms. The umami intensity makes this feel indulgent while ricotta keeps it silky. Ideal when you want an elegant, warming dish. A saute pan works best for browning mushrooms.

Ingredients

• 2 tbsp butter
• 12 oz mixed mushrooms, sliced
• 1 shallot, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups vegetable or chicken broth
• 6 oz pasta
• 1 cup ricotta
• 1/4 cup grated Parmesan
• 1 tsp truffle oil (optional)
• Salt and pepper to taste

Instructions

1. Melt butter and sauté mushrooms until golden, 6–8 minutes. Add shallot and cook 2 minutes. Add garlic.
2. Add tomatoes and broth; bring to a simmer.
3. Add pasta and cook until tender. Stir in Parmesan.
4. Remove from heat and drizzle with truffle oil if using.
5. Serve with spoonfuls of ricotta and fresh thyme.
6. Store leftovers in airtight containers.

How to Serve It

Finish with extra truffle oil or shaved Parmesan for a luxurious touch. Pair with a light Pinot Noir.

20. Mexican-Inspired Chorizo, Black Bean & Ricotta Lasagna Soup

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Spanish spices, black beans, and chorizo give this soup a south-of-the-border spin. Ricotta rounds out the heat for a satisfying, layered flavor profile. Great for taco-night remix. A citrus juicer speeds prep for fresh lime.

Ingredients

• 1 tbsp olive oil
• 1/2 lb chorizo, crumbled
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 28 oz crushed tomatoes
• 3 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 6 oz small pasta or broken lasagna pieces
• 1 cup ricotta
• Cilantro and lime wedges to serve

Instructions

1. Brown chorizo in pot, 5–6 minutes. Remove excess fat if desired.
2. Add onion and sauté 3 minutes; add garlic and spices 30 seconds.
3. Add tomatoes, broth, and beans; bring to a simmer.
4. Add pasta and cook until tender. Stir in ricotta and season.
5. Serve with cilantro and lime wedges.
6. Leftovers keep 3 days in mason jars.

How to Serve It

Garnish with avocado and tortilla chips on the side. Reheat gently to preserve ricotta texture.

21. Shrimp & Basil Ricotta Lasagna Soup

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Seafood in lasagna soup? Yes. Quick-cooking shrimp add sweetness and texture. The ricotta pairs beautifully with basil for a light, seaside twist. A slotted spoon helps remove shrimp quickly once cooked.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 3 cups fish or chicken broth
• 6 oz small pasta
• 1 lb raw shrimp, peeled and deveined
• 1 cup ricotta
• 1/4 cup chopped fresh basil
• Salt and pepper to taste
• Lemon wedges to serve

Instructions

1. Sauté onion until soft, 3 minutes. Add garlic 30 seconds.
2. Add tomatoes and broth; bring to a simmer. Add pasta and cook until almost tender.
3. Add shrimp and cook 2–3 minutes until pink and opaque. Don’t overcook.
4. Remove from heat, stir in basil and season.
5. Serve with dollops of ricotta and lemon wedges.
6. Store leftovers in airtight containers for up to 2 days.

How to Serve It

Serve with a crisp chilled salad or crusty bread. Reheat gently on low heat.

22. Greek-Style Ricotta & Spinach Lasagna Soup with Feta

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This Greek-inspired version adds lemon, oregano, and feta for briny brightness. The ricotta complements feta’s tang, creating a Mediterranean flavor profile that’s delicious and slightly different. A cheese grater is handy for finishing cheeses.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 6 oz pasta
• 3 cups baby spinach
• 1 cup ricotta
• 1/2 cup crumbled feta
• Zest of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Sauté onion until soft, 3–4 minutes. Add garlic 30 seconds.
2. Add tomatoes, broth, and oregano; simmer.
3. Add pasta and cook until al dente. Stir in spinach and lemon zest.
4. Remove from heat and stir in feta. Season to taste.
5. Serve with scoops of ricotta and extra oregano.
6. Store leftovers in glass meal prep containers.

How to Serve It

Serve with warm pita or a Greek salad. Reheat gently so the ricotta stays creamy.

23. Freezer-Friendly Make-Ahead Lasagna Soup with Ricotta

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Make batches and freeze for easy dinners. This recipe is assembled and frozen without ricotta; add fresh ricotta when reheating for the best texture. It shines for meal prep and busy weeks. I freeze in glass meal prep containers or freezer-safe bags.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef or turkey
• 1 onion, diced
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 4 cups broth
• 8 oz small pasta (cook slightly less for freezing)
• 1/2 cup grated Parmesan (optional, for reheating)
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh basil for serving
• Ricotta added fresh when reheating

Instructions

1. Brown meat and sauté onion 6–8 minutes. Add garlic.
2. Add tomatoes, broth, and seasoning. Bring to simmer.
3. Add pasta and cook 6 minutes—undercook slightly for freezing.
4. Cool completely, portion into freezer containers, and freeze up to 3 months.
5. To reheat: thaw overnight in fridge or reheat from frozen on low heat, stirring occasionally. Add fresh ricotta and Parmesan before serving.
6. Use an instant-read thermometer to ensure reheated soup reaches 165°F.

How to Serve It

Top with fresh ricotta and basil after reheating. Store fresh ricotta separately in airtight containers.

24. Cozy Winter Root-Veggie Lasagna Soup with Ricotta

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Root vegetables add earthiness and sweetness to this seasonal take. The ricotta brings wintery comfort to the hearty blend of carrots, parsnips, and parsnips—perfect for cold nights. Use a vegetable peeler to prep veggies quickly.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 parsnips, diced
• 1 small sweet potato, diced
• 28 oz crushed tomatoes
• 4 cups vegetable or chicken broth
• 6 oz small pasta
• 1 cup ricotta
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Heat oil and sauté onion until soft, 3–4 minutes. Add garlic.
2. Add carrots, parsnips, and sweet potato; sauté 5 minutes.
3. Add tomatoes, broth, and thyme; bring to simmer.
4. Add pasta and cook until tender, 8–10 minutes.
5. Season to taste and ladle into bowls. Add ricotta dollops and extra thyme.
6. Store leftovers in airtight containers for up to 4 days.

How to Serve It

Top with a swirl of olive oil and toasted pumpkin seeds for crunch. Pair with a robust red wine or mulled cider for a cozy meal.

Spoon, savor, and pin the versions you want to try—there’s a ricotta-forward lasagna soup for every appetite and schedule. Between classic, weeknight, slow-cooker, vegan, and freezer-friendly bowls you can rotate different styles all winter long. If you loved a recipe, save it and share with friends who’ll appreciate a warm, creamy bowl tonight. And if you’re stocking kitchen tools, a reliable large enameled Dutch oven makes batch cooking these soups easier and more even-heating—perfect for feeding a crowd. Which variation will you pin first?