Lasagna Soup with Ricotta Dumplings (Italian Inspired)

Why This Recipe Warms the Soul

Lasagna is a beloved Italian tradition—rich, hearty, and layered with flavor. But assembling and baking can be time-consuming. That’s where Lasagna Soup with Ricotta Dumplings shines: all the flavors of lasagna, transformed into a hearty, one‑pot soup, plus pillowy homemade dumplings made from ricotta cheese.

This recipe is:

• Bursting with that signature lasagna flavor—with no pork, bacon, wine, alcohol, beer, or whisky.

• Flexible, cozy, and perfect for family meals or weekday dinners.

• A beautiful fusion of tradition and comfort with a creative twist in every spoonful.

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What You’ll Need: Ingredients & Equipment

Ingredients (Serves 6)

For the Soup:

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 4 garlic cloves, minced

• 1 teaspoon dried oregano

• ½ teaspoon dried thyme

• ½ teaspoon red pepper flakes (optional for gentle heat)

• 3 tablespoons tomato paste

• 1 (28 oz) can crushed tomatoes

• 4 cups vegetable or chicken broth (low-sodium)

• 1½ cups water

• 6 lasagna noodles, broken into pieces

• Salt and freshly ground pepper, to taste

For Ricotta Dumplings:

• 1 cup full-fat ricotta cheese

• ½ cup freshly grated Parmesan

• 1 tablespoon finely chopped fresh parsley

• 1 teaspoon fresh basil, chopped (or ½ tsp dried)

• ¼ teaspoon salt

• ¼ teaspoon ground black pepper

Optional Toppings:

• Extra grated Parmesan or shredded mozzarella

• Fresh basil or parsley leaves

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Equipment Needed

• Large soup pot or Dutch oven

• Mixing bowl

• Spoon or cookie scoop for shaping dumplings

• Ladle and wooden spoon

• Knife and cutting board

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Step‑by‑Step Instructions

1. Build the Soup Base

Heat olive oil over medium heat. Sauté onion for 3–4 minutes until softened. Add the garlic, oregano, thyme, and red pepper flakes; stir until fragrant. Mix in the tomato paste, cooking briefly to deepen its flavor.

2. Simmer and Infuse

Add crushed tomatoes, broth, and water. Stir, bring to a light simmer, and season with salt and pepper.

3. Cook the Noodles

Stir in the broken lasagna noodles and simmer uncovered for 10–12 minutes, stirring occasionally until the noodles are tender but not mushy.

4. Make the Ricotta Dumplings

While the soup simmers, in a bowl combine ricotta, Parmesan, parsley, basil, salt, and pepper until well mixed.

5. Serve With Dumplings

Ladle soup into bowls. Drop a spoonful—or two—of the ricotta mixture into each bowl. They’ll gently warm and soften, becoming creamy and delightful. Garnish with extra cheese and herbs.

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Variation Ideas & Customization

Vegetarian or Protein-Boosted

This recipe is naturally vegetarian. For added protein, stir in cooked white beans or shredded leftover chicken as the soup finishes.

Veggie-Enriched

Add diced carrots, zucchini, or spinach for extra nutrition. Sauté along with onions in step 1.

Gluten-Free Option

Use gluten-free lasagna sheets or omit noodles altogether and serve over spiralized zucchini for a low-carb twist.

Cheesy Upgrade

Top with a sprinkle of mozzarella or finish each bowl under a broiler for bubbly, golden cheese.

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Make-Ahead & Storage Tips

• Prep Ahead: You can make the soup base a day ahead—just cool, store, and reheat before adding noodles and dumplings.

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze the soup base without noodles or dumplings for up to 3 months. Reheat and add fresh noodles and dumplings on the stovetop for best texture.

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Serving Suggestions & Presentation

• Serve the soup in rustic ceramic bowls, each crowned with a tender ricotta dumpling.

• Add a side of garlic bread or toasted focaccia—perfect for scooping up extra tomato broth.

• Garnish with cracked black pepper, fresh basil ribbons, or a light drizzle of olive oil.

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Nutrition Highlights (Approx. per serving)

• Calories: ~300–350 kcal

• Protein: 12–15g (from ricotta and broth)

• Fat: 12–15g (rich and comforting, but not overindulgent)

• Carbs: 30–35g (mostly from noodles and tomatoes)

• Fiber: ~4–5g

• High in calcium, lycopene, and warming spices

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Frequently Asked Questions

Can I skip the dumplings and still enjoy the soup?

You can! The dumplings elevate the experience—but the soup is hearty and flavorful even without them.

Do ricotta dumplings need to be cooked?

No—they’re added raw to bowls, where they gently warm in the hot soup and soften to a creamy texture.

Can I add meat to this soup?

Absolutely. For a meatier version, brown ½ pound ground turkey or beef with the onions before proceeding with the recipe.

How long can I freeze leftovers?

Freeze the soup base (without noodles/dumplings) for up to 3 months. Thaw overnight and add fresh components when reheating.

Can I make this vegan?

Yes—substitute ricotta with tofu-based ricotta or mashed white beans, and use dairy-free cheese.

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Why This Recipe Works

Comfort Meets Simplicity

You get all the cozy flavor of lasagna—tomato, herbs, cheese, pasta—in a bowl, without the work of layering and baking.

Textural Delight

The soup’s smooth broth, tender noodles, and creamy dumplings create a delightful blend of flavors and bite.

Customizable & Crowd-Pleasing

Adjust the herbs, spice level, add proteins or veggies—this recipe encourages creativity and suits any gathering.

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Final Thoughts

Lasagna Soup with Ricotta Dumplings embodies the spirit of rustic Italian comfort food. It’s easy enough for a weeknight dinner, yet comforting and rich enough for weekend indulgence. Whether you’re cozying up on a crisp evening or serving friends around the table, this soup—rich in tomatoey goodness and crowned with chewy, creamy dumplings—never disappoints.

Serve it hot, savor every spoon, and let the rustic Italian flavors carry you home.