This Spinach Ricotta Lasagna Soup is a warm and cozy dish, loaded with goodness! It has tender pasta, creamy ricotta, and tasty spinach in a rich tomato broth.
You can think of it as lasagna in a bowl, which means no layering woes! I love topping mine with extra cheese. Who can resist gooey melted cheese? 🧀
Key Ingredients & Substitutions
Ground Italian Sausage: This gives a nice flavor to the soup. If you’re looking for a lighter option, turkey sausage or even mushrooms can work well. For a vegetarian version, try lentils or a mix of beans.
Onion & Garlic: These aromatics are essential for building flavor. If you have shallots or green onions, they could be a tasty substitution. Fresh garlic can be swapped with garlic powder in a pinch.
Ricotta Cheese: Creamy ricotta adds richness. Cottage cheese is a lower-fat substitute; just blend it if you want a smoother texture. If you’re dairy-free, vegan ricotta made from nuts is a great alternative.
Lasagna Noodles: Mafaldine gives a nice texture but feel free to use regular lasagna noodles or even broken pieces of spaghetti. You can also use gluten-free pasta if needed!
How Do I Ensure My Noodles Don’t Get Soggy?
To keep your noodles from becoming mushy, it’s essential to cook them just right. Start by adding them to the soup only when it’s simmering. This way, they’ll cook quickly without overcooking!
- Break noodles into smaller pieces to ensure even cooking.
- Watch the cooking time; they should be al dente (firm to the bite) when you stir them in.
- If you’re not serving the soup immediately, consider cooking the noodles separately to avoid sogginess.
Spinach Ricotta Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (mild or spicy)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth (or vegetable broth)
- 8 ounces mafaldine or curly-edged lasagna noodles, broken into bite-sized pieces
- 4 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep and around 20-30 minutes to cook, making it a perfect option for a cozy weeknight dinner! All total, you’ll need about 45-50 minutes to enjoy this hearty dish.
Step-by-Step Instructions:
1. Brown the Sausage:
In a large pot, heat the olive oil over medium heat. Add the ground Italian sausage and cook until it’s browned and crumbly, about 5-7 minutes. Use a spoon to break it into smaller pieces as it cooks.
2. Sauté the Aromatics:
Add the finely chopped onion to the pot. Sauté until the onion is soft and translucent, which should take about 3-4 minutes. Then, stir in the minced garlic, oregano, basil, and crushed red pepper flakes (if you like a little spice). Cook everything together for about 1 minute until the garlic is fragrant.
3. Add the Base Ingredients:
Pour in the crushed tomatoes along with the chicken or vegetable broth. Stir well to mix everything together. Bring this mixture to a simmer over medium heat.
4. Cook the Noodles:
Add the broken lasagna noodles to the pot. Simmer gently, stirring occasionally, until the noodles are cooked al dente, which typically takes about 8-10 minutes.
5. Add Spinach:
Once the noodles are cooked, stir in the chopped spinach. Cook for an additional 1-2 minutes until the spinach is wilted and vibrant.
6. Prepare the Ricotta Mixture:
In a small bowl, mix together the ricotta cheese and grated Parmesan cheese. Add a pinch of salt and pepper for seasoning. If the ricotta is too thick, you may add a tablespoon of broth to thin it out slightly.
7. Serve and Enjoy:
Ladle the soup into individual serving bowls and top each one with a generous spoonful of the ricotta mixture. Finish with a sprinkle of freshly ground black pepper and more Parmesan cheese if you love cheese! Serve hot with some crusty bread on the side, and enjoy your comforting Spinach Ricotta Lasagna Soup!
Can I Use Different Types of Noodles?
Absolutely! While mafaldine is great for texture, you can substitute with regular lasagna noodles, broken spaghetti, or even gluten-free pasta. Just keep an eye on the cooking time according to the type you choose!
Can I Make This Soup Vegetarian?
Yes! You can simply omit the Italian sausage and replace the chicken broth with vegetable broth. For added protein, consider using lentils or chickpeas instead.
How Do I Store Leftovers?
Transfer any leftovers to an airtight container and store in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth if it thickens too much.
Can I Freeze This Soup?
Yes, you can freeze the soup! Just let it cool completely before transferring it to a freezer-safe container. It will last up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove.
