Italian Lasagna Soup With Spinach And Ricotta

If you ask me, lasagna soup is one of those dishes that just makes sense.

This cozy, Italian-inspired soup gives you all the flavors of classic lasagna without the fuss of layering everything in a baking dish. Broken lasagna noodles swim in a rich tomato broth with garlic, herbs, and a hint of warm spices.

It’s topped with creamy herbed ricotta that melts into each spoonful, plus fresh spinach that wilts right into the soup. A sprinkle of parmesan and fresh basil at the end ties everything together.

It’s a comforting bowl that’s easier than the real thing, perfect for a weeknight dinner when you’re craving something hearty.

What Kind of Ricotta Should I Use?

For this lasagna soup, you’ll want to use whole milk ricotta for the creamiest, most satisfying results. Part-skim ricotta will work in a pinch, but it tends to be a bit grainier and less rich. If you can find it, fresh ricotta from the deli counter or a local Italian market will give you an even better flavor than the pre-packaged stuff, though the regular supermarket ricotta works just fine. Make sure your ricotta is well-drained before mixing it with the herbs – if it seems watery, you can place it in a fine-mesh strainer for about 15 minutes to get rid of excess liquid.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Ricotta cheese: If you’re out of ricotta, cottage cheese works great – just blend it smooth if you prefer a creamier texture. You can also use mascarpone for a richer option.
• Cremini mushrooms: Any mushroom variety will do the job here. White button mushrooms, baby bellas, or even shiitake mushrooms all work well in this soup.
• Lasagna noodles: You can break up regular lasagna noodles or use other pasta shapes like penne, rigatoni, or even broken spaghetti. Just adjust cooking time based on the pasta package directions.
• Spinach: Fresh kale, Swiss chard, or even frozen spinach (thawed and drained) are good alternatives. If using kale, add it a bit earlier since it takes longer to soften.
• Vegetable broth: Chicken broth works just fine if that’s what you have on hand. The flavor will be slightly different but still tasty.
• Fresh basil: In a pinch, you can use an extra teaspoon of dried basil instead of fresh, though the flavor won’t be quite as bright. Add it with the other dried herbs.
• Garam masala: If you don’t have garam masala, you can leave it out or substitute with a pinch of cinnamon and nutmeg for a similar warm spice note.

Watch Out for These Mistakes While Cooking

The biggest mistake when making lasagna soup is adding the noodles too early, which causes them to become mushy and absorb too much broth – wait until your tomato base is fully simmered before breaking in those lasagna sheets.

Breaking the noodles into pieces that are too small will make them disappear into the soup, so aim for roughly 2-inch pieces that give you that satisfying lasagna bite in every spoonful.

Don’t skip stirring the pot occasionally once the noodles go in, as they have a tendency to stick to the bottom and clump together, especially in the first few minutes of cooking.

Finally, resist the urge to dump all the spinach in at once – it wilts down significantly, so add it gradually and stir it in until just wilted to keep that fresh green color and avoid overcooking it into mush.

What to Serve With Lasagna Soup?

A warm piece of garlic bread or a toasted baguette is perfect for scooping up all that cheesy, tomatoey goodness from the bottom of your bowl. I love serving this soup with a simple Caesar salad on the side – the crisp romaine and tangy dressing balance out the richness of the ricotta and cream. If you want to make it a heartier meal, add some Italian sausage or ground beef right into the soup while it’s simmering. You can also serve it alongside some roasted vegetables like zucchini or bell peppers, which add a nice contrast to the creamy soup without making you feel too full.

Storage Instructions

Store: Keep your lasagna soup in an airtight container in the fridge for up to 4 days. I like to store the herbed ricotta mixture separately so it stays fresh and creamy. The noodles will soak up some of the broth as it sits, so you might want to add a splash of extra broth when reheating.

Freeze: This soup freezes great for up to 3 months, but I recommend leaving out the noodles if you’re planning to freeze it. Just add fresh cooked lasagna noodles when you reheat. Store the ricotta topping separately and make it fresh when serving.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway. Add a bit of extra broth or water if it’s gotten too thick, and top with fresh ricotta mixture right before serving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 65-75 g
• Fat: 90-100 g
• Carbohydrates: 160-180 g

Ingredients

For the herbed ricotta:

• 1 1/4 cups ricotta (I prefer Galbani whole milk ricotta for a creamier texture)
• 3/4 cup parmesan cheese
• 1/4 cup fresh basil
• 1/3 tsp salt
• 1/4 tsp black pepper
• Pinch of nutmeg

For the soup:

• 2 tbsp olive oil
• 1 1/2 tsp red pepper flakes
• 1 1/4 cups onions
• 6 garlic cloves
• 4 oz cremini mushrooms (sliced into 1/4-inch pieces)
• 2 tsp dried basil
• 2 tsp dried oregano
• 1 1/4 tsp cumin powder
• 3/4 tsp coriander powder
• 3 tbsp tomato paste
• 28 oz crushed tomatoes (I always use Muir Glen for better acidity balance)
• 5 cups vegetable broth
• 1/2 tsp sugar
• 8 lasagna noodles (broken into 1-inch to 2-inch pieces)
• 2 1/2 oz fresh spinach
• 4 tbsp heavy cream (optional but recommended for extra richness)
• 1/2 tsp garam masala

For the garnish:

• 1 tbsp parmesan cheese
• 1 tbsp fresh basil
• 2 tbsp herbed ricotta

Step 1: Prepare the Ricotta Mixture and Mise en Place

• 1 1/4 cups ricotta
• 3/4 cup parmesan cheese
• 1/4 cup fresh basil
• 1/3 tsp salt
• 1/4 tsp black pepper
• Pinch of nutmeg
• 1 1/4 cups onions, diced
• 6 garlic cloves, minced
• 4 oz cremini mushrooms, sliced

In a small bowl, combine ricotta, 3/4 cup parmesan cheese, 1/4 cup fresh basil, 1/3 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg.

Stir until well combined and set aside—this creamy mixture will be your finishing element.

While that rests, dice the onions into small pieces, mince the garlic cloves, and slice the cremini mushrooms into 1/4-inch pieces.

Having everything prepped before you start cooking ensures the soup comes together smoothly without any rushed moments.

Step 2: Build the Aromatic Base and Develop Flavors

• 2 tbsp olive oil
• 1 1/2 tsp red pepper flakes
• prepared garlic from Step 1
• prepared onions from Step 1
• prepared mushrooms from Step 1

Heat 2 tablespoons of olive oil in a large pot over medium-high heat.

Add the red pepper flakes and cook for about 30 seconds to infuse the oil with heat and flavor.

Immediately add the minced garlic and cook for 45 seconds until fragrant, then add the diced onions and cook for 3 minutes, stirring occasionally, until they begin to soften.

Add the sliced mushrooms and cook for another 3 minutes until they release their moisture and start to brown slightly—this develops deeper, earthier flavors.

Step 3: Bloom the Spices and Add Tomato Paste

• 3 tbsp tomato paste
• 2 tsp dried basil
• 2 tsp dried oregano
• 1 1/4 tsp cumin powder
• 3/4 tsp coriander powder

Stir in 3 tablespoons of tomato paste along with 2 teaspoons dried basil, 2 teaspoons dried oregano, 1 1/4 teaspoons cumin powder, and 3/4 teaspoon coriander powder.

Cook this mixture for about 1 minute, stirring constantly—this blooming process toasts the spices and makes their flavors much more vibrant and complex.

I find this step makes a noticeable difference in the depth of the final soup, so don’t skip it even though it seems quick.

Step 4: Simmer the Tomato and Broth Base

• 28 oz crushed tomatoes
• 5 cups vegetable broth
• 1/2 tsp sugar

Pour in 28 ounces of crushed tomatoes and 5 cups of vegetable broth, then add 1/2 teaspoon sugar to balance the acidity of the tomatoes.

Stir well to combine, bring to a simmer, cover the pot, and let it bubble gently for 5 to 6 minutes.

This simmering time allows the flavors to meld and the base to develop a rich, cohesive taste before the pasta goes in.

Step 5: Cook the Pasta and Incorporate Spinach

• 8 lasagna noodles, broken into pieces
• 2 1/2 oz fresh spinach

Break 8 lasagna noodles into 1-inch to 2-inch pieces and add them to the simmering soup.

Cook uncovered for 10 to 12 minutes, stirring occasionally, until the pasta is tender but still has a slight bite.

During the last minute of cooking, stir in 2 1/2 ounces of fresh spinach and cook for 1 to 2 minutes until it wilts completely.

The spinach should be barely tender when you stop cooking—overcooking it will dull its bright green color and fresh taste.

Step 6: Finish with Warm Spices and Cream

• 1/2 tsp garam masala
• 4 tbsp heavy cream

Remove the pot from heat and stir in 1/2 teaspoon garam masala, which adds a warm, slightly sweet spice note that ties all the flavors together beautifully.

Pour in 4 tablespoons of heavy cream (optional but truly worth it) and fold it in gently until the soup has a luxurious, creamy consistency.

Taste and adjust salt and pepper as needed—remember the ricotta mixture is already seasoned, so taste before adding more salt.

Step 7: Serve and Top with Ricotta Mixture

• ricotta mixture from Step 1
• 1 tbsp parmesan cheese
• 1 tbsp fresh basil

Ladle the soup into bowls and top each serving with a generous dollop of the herbed ricotta mixture from Step 1, a sprinkle of fresh parmesan cheese, and a few torn pieces of fresh basil.

The cool, creamy ricotta contrasts beautifully with the warm, spiced soup, creating layers of flavor and texture that make this dish special.

Italian Lasagna Soup With Spinach And Ricotta

Delicious Italian Lasagna Soup With Spinach And Ricotta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Calories 1800 kcal

Ingredients

  

For the herbed ricotta::

• 1 1/4 cups ricotta (I prefer Galbani whole milk ricotta for a creamier texture)
• 3/4 cup parmesan cheese
• 1/4 cup fresh basil
• 1/3 tsp salt
• 1/4 tsp black pepper
• Pinch of nutmeg

For the soup::

• 2 tbsp olive oil
• 1 1/2 tsp red pepper flakes
• 1 1/4 cups onions
• 6 garlic cloves
• 4 oz cremini mushrooms (sliced into 1/4-inch pieces)
• 2 tsp dried basil
• 2 tsp dried oregano
• 1 1/4 tsp cumin powder
• 3/4 tsp coriander powder
• 3 tbsp tomato paste
• 28 oz crushed tomatoes (I always use Muir Glen for better acidity balance)
• 5 cups vegetable broth
• 1/2 tsp sugar
• 8 lasagna noodles (broken into 1-inch to 2-inch pieces)
• 2 1/2 oz fresh spinach
• 4 tbsp heavy cream (optional but recommended for extra richness)
• 1/2 tsp garam masala

For the garnish::

• 1 tbsp parmesan cheese
• 1 tbsp fresh basil
• 2 tbsp herbed ricotta

Instructions

 

• In a small bowl, combine ricotta, 3/4 cup parmesan cheese, 1/4 cup fresh basil, 1/3 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg. Stir until well combined and set aside—this creamy mixture will be your finishing element. While that rests, dice the onions into small pieces, mince the garlic cloves, and slice the cremini mushrooms into 1/4-inch pieces. Having everything prepped before you start cooking ensures the soup comes together smoothly without any rushed moments.
• Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the red pepper flakes and cook for about 30 seconds to infuse the oil with heat and flavor. Immediately add the minced garlic and cook for 45 seconds until fragrant, then add the diced onions and cook for 3 minutes, stirring occasionally, until they begin to soften. Add the sliced mushrooms and cook for another 3 minutes until they release their moisture and start to brown slightly—this develops deeper, earthier flavors.
• Stir in 3 tablespoons of tomato paste along with 2 teaspoons dried basil, 2 teaspoons dried oregano, 1 1/4 teaspoons cumin powder, and 3/4 teaspoon coriander powder. Cook this mixture for about 1 minute, stirring constantly—this blooming process toasts the spices and makes their flavors much more vibrant and complex. I find this step makes a noticeable difference in the depth of the final soup, so don't skip it even though it seems quick.
• Pour in 28 ounces of crushed tomatoes and 5 cups of vegetable broth, then add 1/2 teaspoon sugar to balance the acidity of the tomatoes. Stir well to combine, bring to a simmer, cover the pot, and let it bubble gently for 5 to 6 minutes. This simmering time allows the flavors to meld and the base to develop a rich, cohesive taste before the pasta goes in.
• Break 8 lasagna noodles into 1-inch to 2-inch pieces and add them to the simmering soup. Cook uncovered for 10 to 12 minutes, stirring occasionally, until the pasta is tender but still has a slight bite. During the last minute of cooking, stir in 2 1/2 ounces of fresh spinach and cook for 1 to 2 minutes until it wilts completely. The spinach should be barely tender when you stop cooking—overcooking it will dull its bright green color and fresh taste.
• Remove the pot from heat and stir in 1/2 teaspoon garam masala, which adds a warm, slightly sweet spice note that ties all the flavors together beautifully. Pour in 4 tablespoons of heavy cream (optional but truly worth it) and fold it in gently until the soup has a luxurious, creamy consistency. Taste and adjust salt and pepper as needed—remember the ricotta mixture is already seasoned, so taste before adding more salt.
• Ladle the soup into bowls and top each serving with a generous dollop of the herbed ricotta mixture from Step 1, a sprinkle of fresh parmesan cheese, and a few torn pieces of fresh basil. The cool, creamy ricotta contrasts beautifully with the warm, spiced soup, creating layers of flavor and texture that make this dish special.