Lasagna Soup With Ricotta Dumplings
Lasagna Soup: All the classic lasagna flavors with less effort! Made with Italian sausage, ground beef, and ricotta dumplings that steal the show.
Lasagna Soup is the best way to eat lasagna
My kids absolutely LOVE lasagna—except for my youngest, who worries he’ll have to eat leftover lasagna. He’s just not a fan of it. On busy weeknights, though, I don’t have the time to prepare a full lasagna and bake it for an hour. That’s where this lasagna soup comes in. It has all the delicious flavors of classic lasagna with a fraction of the effort. The soup starts with Italian sausage and ground beef, combined with a mouthwatering blend of seasonings and tomatoes. But the real star of the lasagna soup? The homemade ricotta dumplings. They’re so good, I wouldn’t trade them for anything!
Here’s why I love this Lasagna Soup!
- It’s bursting with flavor—a symphony of ingredients and seasonings.
- The ricotta dumplings are the chef’s kiss!
- All the lasagna taste, in less time.
- Serve it with some crusty bread or garlic bread.
If you love this lasagna soup recipe as much as I do, you should definately check out my other lasagna recipes. The first is homemade ricotta lasagna, and when I make lasagna I use a lot of delicious cheese. Or try my low carb lasagna with flour free noodles. Its very delicious. Have a wonderful weeknight dinner.
Visual Process for Making Lasagna Soup
Step 1
Brown the Meat and Onions
Brown Italian sausage, ground beef, onions and garlic.
Step 2
Add Tomatoes and Seasonings
Add tomato paste, crushed and chopped tomatoes and the seasonings.
Step 3
Add Beef Broth
Add the beef broth to make it soup!
Step 4
Next up? Lasagna Noodles
I make my own noodles, but any will work—just break them into bite-sized pieces.
Step 5
The Star Of Lasagna Soup: Ricotta Dumplings
Oh, so good and easy to make! With just Parmesan, ricotta, egg, flour, and salt, you get these delicious, fluffy pieces of heaven.
Step 6
Serve Lasagna Soup With Cheese
Now for the fun part, garnish with basil and top with parmesan and mozarella. You get to control the amount of cheese here.
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Lasagna Soup With Ricotta Dumplings
Ingredients
For the Soup:
- 1 lb Italian sausage (mild or spicy, casing removed)
- 1 lb ground beef
- 1 medium chopped yellow onion
- 4 minced garlic cloves
- 1 tsp crushed red pepper flakes (optional, for heat)
- 1 tsp dried oregano
- 1 tsp dried basil
- 6 oz tomato paste
- 28 oz crushed tomatoes
- 15 oz diced tomatoes
- 6 cups beef broth
- 1 cup uncooked lasagna noodles (broken into pieces)
- salt and pepper (to taste)
For Ricotta Dumplings
- 1 cup ricotta cheese
- ¼ cup grated parmesan cheese
- 1 Large eggs
- ½ cup all-purpose flour (plus more if needed)
- ¼ tsp salt
- 1 Pinch nutmeg
For Garnish:
- ¼ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- fresh basil leaves (for serving)
Instructions
- Heat a Dutch oven over medium heat. Add 1 lb Italian sausage and 1 lb ground beef, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat. Add 1 medium chopped yellow onion and 4 minced garlic cloves, cooking until softened, about 3 minutes.
- Stir in 1 tsp crushed red pepper flakes, 1 tsp dried oregano, 1 tsp dried basil, and 6 oz tomato paste. Pour in the 28 oz crushed tomatoes, 15 oz diced tomatoes, and 6 cups beef broth. Bring to a boil, then reduce heat to a simmer.
- Add 1 cup uncooked lasagna noodles, broken into bite-sized pieces, to the simmering soup. Cook for about 10 minutes or until tender. Stir occasionally to prevent sticking.
- Taste the soup and adjust salt and pepper as needed.
- In a bowl, combine 1 cup ricotta cheese, ¼ cup grated parmesan cheese, 1 Large eggs, ½ cup all-purpose flour, ¼ tsp salt, and a 1 Pinch nutmeg. Mix until a soft dough forms. Add more flour if the dough is too sticky.
- Using a teaspoon or small scoop, form the mixture into small balls. Drop the dumplings into a pot of gently boiling salted water. Cook until they float to the surface, about 2-3 minutes.
- Ladle the soup into bowls. Top with shredded mozzarella, fresh basil, and a sprinkle of grated parmesan.
- Serve with crusty bread or garlic knots for dunking.
