This Spinach Ricotta Lasagna Soup is like a warm hug in a bowl! With tender noodles, fresh spinach, and creamy ricotta, it’s delicious and super comforting.
You won’t believe how easy it is to make! Just toss everything in one pot, and you’ve got a cozy meal perfect for chilly nights. Trust me, your taste buds will thank you! 😊
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing! If you don’t have olive oil, you can use vegetable oil or even butter for a richer taste.
Onion and Garlic: They add fantastic flavor. You can swap fresh garlic for garlic powder (about 1/4 teaspoon per clove) if you’re in a pinch.
Italian Sausage: For a hearty flavor, I love using Italian sausage. If you’re vegetarian, feel free to skip this or use plant-based sausage for a similar taste.
Broth: Chicken or vegetable broth makes the soup flavorful. You can use water if you don’t have broth, but it might need a bit more seasoning.
Lasagna Noodles: I like traditional noodles, but you can use any short pasta like fusilli or bowtie if needed. Just cook them a bit less to avoid mushiness.
Ricotta Cheese: For creaminess, ricotta shines here. Cream cheese or even cottage cheese will work well as substitutes if you’re out of ricotta.
How Do You Get the Soup Just Right Without Overcooking the Noodles?
A common challenge is ensuring that the noodles are perfectly tender without becoming mushy. Here’s a simple way to perfect your noodles:
- When you add the broken lasagna noodles, keep the broth at a simmer, not a rolling boil.
- Set a timer for 8-10 minutes, which is usually enough for noodles to cook through while absorbing flavor.
- Check them a minute or two before the time is up—if they’re firm but cooked, they’re ready!
- As they’ll continue to soften in the residual heat, it’s better to err on the side of slightly undercooked.
How to Make Spinach Ricotta Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 pound Italian sausage, casings removed (optional for a vegetarian version)
- 4 cups chicken or vegetable broth
- 1 (14-ounce) can crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 6 ounces lasagna noodles, broken into bite-sized pieces
- 4 cups fresh baby spinach leaves
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This Spinach Ricotta Lasagna Soup takes about 15 minutes to prepare and roughly 20 minutes to cook. So, in about 35 minutes, you’ll have a hearty, delicious meal ready to warm you up!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the finely chopped onion and cook until it becomes soft, about 3-4 minutes. This is where the base of flavor starts!
2. Add Garlic and Sausage:
Stir in the minced garlic and let it cook for another minute until you can smell its lovely aroma. Then, add the Italian sausage, breaking it into pieces as you stir. Cook until the sausage is browned and no longer pink, which should take around 5-6 minutes.
3. Build the Soup Base:
Pour in the chicken or vegetable broth and the can of crushed tomatoes. Stir in the dried basil, oregano, salt, and pepper. Bring this mixture to a gentle boil to let all those flavors meld beautifully.
4. Add the Noodles:
Once boiling, add the broken lasagna noodles to the pot. Lower the heat to medium-low and let it simmer for about 8-10 minutes, or until the noodles are tender. Give it a stir occasionally to prevent sticking.
5. Stir in Spinach:
After the noodles are cooked to perfection, toss in the fresh baby spinach and cook for an additional 2 minutes until it wilts down nicely. Your soup is really starting to look inviting!
6. Mix in the Creaminess:
Remove the soup from the heat. Now, stir in the ricotta cheese and grated Parmesan until everything is creamy and well combined. This is where the magic happens!
7. Serve and Enjoy:
Ladle the soup into bowls and sprinkle some extra Parmesan on top. Garnish with fresh basil leaves for a lovely touch. Serve warm and enjoy the delightful, cozy flavors of lasagna right in your bowl!
Can I Use Store-Bought Sauce Instead of Crushed Tomatoes?
Absolutely! If you’re looking for a quicker option, store-bought marinara or pasta sauce can be used. Just reduce the broth a bit, as those sauces are often thicker.
Can I Make This Soup Vegetarian?
Yes! Simply omit the Italian sausage and use vegetable broth instead of chicken broth. You can add some extra veggies like bell peppers or mushrooms for flavor.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick. It may thicken as it sits, so don’t be afraid to adjust with a little extra liquid!
What Can I Serve With This Soup?
This soup is hearty enough to be a meal on its own! However, you can pair it with a simple side salad or crusty bread for a complete dining experience. Enjoy!
