Lasagna Soup with Creamy Ricotta
Rich, comforting, and packed with cheesy goodness — of all the lasagna soup recipes circling the internet, this one with the slight tweaks I've created is my favourite so far. Tender ground meat, broken lasagna noodles, and a creamy ricotta finish. Perfect for cozy nights or easy meal prep, crockpot or stovetop.
Prep time
15 min
Cook time
40 min (stovetop) or 7 hrs (crockpot)
Serves
Ingredients
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- 1 lbground chorizo sausage
- 1 smallonion, finely chopped
- 3 clovesgarlic, minced
- 1 tspItalian seasoning
- 1 tspdried basil
- ½ tspcrushed red pepper flakes (optional, for a little heat)
- to tastesalt and black pepper
- 1 can (28 oz)crushed tomatoes
- 4 cupslow-sodium chicken or beef broth
- 8 ozno-boil lasagna noodles, broken into 2-inch pieces
- 1 cupfull-fat ricotta cheese
- 1 cupshredded mozzarella cheese
- ¼ cupgrated Parmesan cheese
- optionalfresh basil or parsley for garnish
Ingredients
- 1 lbground chorizo sausage
- 1 smallonion, finely chopped
- 3 clovesgarlic, minced
- 1 tspItalian seasoning
- 1 tspdried basil
- ½ tspcrushed red pepper flakes (optional, for a little heat)
- to tastesalt and black pepper
- 1 can (28 oz)crushed tomatoes
- 4 cupslow-sodium chicken or beef broth
- 8 ozno-boil lasagna noodles, broken into 2-inch pieces
- 1 cupfull-fat ricotta cheese
- 1 cupshredded mozzarella cheese
- ¼ cupgrated Parmesan cheese
- optionalfresh basil or parsley for garnish
Instructions
Crockpot Version
- 1
In a skillet, brown ground meat with onion, garlic, Italian seasoning, basil, red pepper flakes, salt, and pepper until fully cooked. Drain excess fat.
- 2
Transfer meat mixture to the crockpot. Add crushed tomatoes and broth. Stir to combine.
- 3
Cover and cook on low for 6–7 hours or high for 3–4 hours.
- 4
About 30 minutes before serving, stir in broken lasagna noodles. Cover and cook until noodles are tender.
- 5
Before serving, stir in ricotta cheese for a creamy finish. Top each bowl with mozzarella and Parmesan. Garnish with fresh herbs if desired.
Stovetop Version
- 1
In a large pot or Dutch oven, brown ground meat with onion, garlic, Italian seasoning, basil, red pepper flakes, salt, and pepper until cooked. Drain excess fat.
- 2
Add crushed tomatoes and broth. Bring to a simmer over medium heat.
- 3
Once simmering, add broken lasagna noodles. Cook 12–15 minutes until noodles are tender.
- 4
Stir in ricotta cheese, then top with mozzarella and Parmesan. Garnish with fresh herbs.
Melissa's Notes
Use no-boil noodles for the crockpot version, or pre-cook regular noodles slightly before adding. I buy the ground chorizo sausage from Central Park Farms in Langley — if you can't find chorizo sausage, turkey or ground beef would work just as well.
Nutrition Information
Per serving (1.5 cups) — based on 8 servings
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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