This easy Ravioli Lasagna Soup recipe will quickly become a favorite in your home! My whole family loves this one.
My Favorite Lasagna Soup
If you haven’t had lasagna soup before, you are in for a major treat with my quick fix soup recipe. With just a handful of ingredients, you’ll find this a perfect weeknight dinner idea for your family.
Try my Homemade Easy Lasagna Recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
- Extra Virgin Olive Oil– The EVOO is used to help sauté the vegetables.
- White Onion– Chop the white onion finely.
- Minced Garlic– Use fresh garlic or the garlic that is minced in the jar found in the produce department.
- Ground Sausage– I like to use a mild sausage for the soup.
- Chicken Broth– Look for the reduced sodium chicken broth.
- Diced Fire Roasted Tomatoes– Muir Glen has a nice fire roasted tomatoes.
- Tomato Paste– Find the tomato paste near the tomato sauce.
- Dried Oregano, Kosher Salt, Ground Black Pepper– Find the spices in the baking section near the other spices.
- Fresh Ravioli– find in the refrigerated section of your grocery store.
- Fresh Parsley– Find fresh parsley in the produce section of the grocery store.
- Ricotta Cheese– Find the ricotta cheese in the dairy section by the other cheeses
- Parmesan Cheese– I like to use fresh parmesan cheese that’s been grated. Usually comes in a tub.
How To Make Lasagna Soup
- Place oil in large pot over medium heat. When hot, add onions, stirring until softened, about 5 minutes. Stir in garlic and cook for one minute. Add ground sausage, breaking up with spoon, stirring to brown. When browned, add chicken broth, tomatoes, tomato paste and oregano. Stir to combine then add Ravioli, salt and pepper. Stir and let simmer for 10 minutes, or until ravioli is al dente. Reduce heat to low. Stir in fresh parsley.
- To prepare Ricotta cheese topping, place Ricotta, Parmesan, salt and pepper into a medium bowl, stir to combine. Place hot soup in a bowl, top with a nice dollop of Ricotta mixture.
Can I Substitute The Sausage?
Yes, you can use ground beef, ground turkey, cooked chicken, and even omit it completely for a meatless option.
Once the ground sausage is browned, slowly pour in the chicken broth.
Add a 28 ounce can of Fire Roasted Tomatoes up next. Muir Glen is my favorite. The Fire Roasted Variety adds a great layer of flavor.
Add the dried Oregano leaves up next. If you are using fresh herbs, finely chop and add in place of the dried.
Add 20 ounces of fresh refrigerated Ravioli up next. You can find this in the refrigerated section at your grocery store. Generally near the cheeses such as the Ricotta.
I cook the Ravioli right in the hot soup liquid for about 10 minutes until tender. Reduce heat immediately to prevent over cooking the pasta.
To prepare Ricotta cheese topping, place Ricotta, Parmesan, salt and pepper into a medium bowl, stir to combine. Place hot soup in a bowl, top with a nice dollop of Ricotta mixture.
Before serving, top with chopped fresh parsley to add a nice pop of color and perfect freshness to the soup.
Serve each bowl of soup with a dollop of the Ricotta Cheese mixture. You can sprinkle some chopped fresh basil on top if you’d like as well.
How To Serve Soup
- Serve with nice crusty garlic bread for dipping. We like to get a bag of the garlic knots from the Walmart bakery section. Pop them in the oven for 5 minutes each side and they’re delicious.
- Serve with a chopped green salad for another option as well.
Can I Freeze This Soup?
- If you’d like to freeze the soup, prepare it without the Ravioli and freeze. When you’re planning on serving the soup, thaw, warm and add the Ravioli as directed in recipe.
Ravioli Lasagna Soup
Equipment
- Dutch Oven or large pot
- mixing bowl
- cutting board
- chef knife
- measuring cups
- measuring spoons
- mixing spoons
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup finely chopped white onion
- 1 tablespoon minced garlic
- 1 pound ground sausage
- 32 ounces chicken broth
- 28 ounce can fire roasted tomatoes Muir Glen is great
- 6 ounce can tomato paste
- 1 teaspoon dried oregano leaves
- 20 ounce package fresh Four Cheese Ravioli found in refrigerated section of grocery store
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely chopped fresh parsley
Ricotta Cheese Topping
- 2 cups Ricotta Cheese
- 1 cup fresh grated Parmesan Cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place oil in large pot over medium heat. When hot, add onions, stirring until softened, about 5 minutes. Stir in garlic and cook for one minute. Add ground sausage, breaking up with spoon, stirring to brown. When browned, add chicken broth, tomatoes, tomato paste and oregano. Stir to combine then add Ravioli, salt and pepper. Stir and let simmer for 10 minutes, or until ravioli is al dente. Reduce heat to low. Stir in fresh parsley.
- To prepare Ricotta cheese topping, place Ricotta, Parmesan, salt and pepper into a medium bowl, stir to combine. Place hot soup in a bowl, top with a nice dollop of Ricotta mixture.
Nutrition
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Super easy and it comes together fast! I used crushed tomatoes since my kids will not eat anything with diced ones! Very good!
YUMMY!
This was really good! I left out the ricotta topping and just sprinkled with mozzarella and Parmesan. I think next time I will use cheese tortellini!
We made this for dinner tonight! It turned out great! Thank you!
So glad to hear it, thanks for sharing Audrey!
this sounds delicious and I am DEFINITELY going to make it, sooner than later!