Lasagna Soup

Lasagna Soup

Servings: 4 Preparation: 40 Mins


  • 1 pkg. (26 oz.) Rosina Homestyle Meatballs
  • 1 pkg. (19 oz.) Celentano 4 Cheese Ravioli
  • 2 Tablespoons olive oil
  • 1/2 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 1 can (14.5 oz.) diced tomatoes
  • 2 Tablespoons tomato paste
  • 1 cup whole-milk ricotta
  • 1/2 cup shredded mozzarella
  • 6 fresh basil leaves, chopped
  • Salt and black pepper, to taste


In a heavy saucepan over medium heat, warm the olive oil. Add the onion and sauté until translucent, about 4 minutes. Add the garlic and sauté until softened, about 2 minutes.


Stir in the chicken broth, tomatoes with their juices, and tomato paste. Raise the heat to medium-high and bring to a boil. Reduce the heat to low and simmer until the broth thickens, about 15 minutes. Season with salt and pepper to taste.


Add the meatballs and cook just until warmed through, about 15 minutes.


Bring a large pot of water to a boil and cook the ravioli according to the package directions. Drain and set aside.


In a small bowl, stir together the ricotta, mozzarella, and the remaining 3 tablespoons of Parmesan cheese. Stir in the basil and season with salt and black pepper to taste.


To serve, divide ravioli into bottom of soup bowls, ladle soup into shallow bowls and top with a generous dollop of the ricotta mixture. Serve immediately.


*For a different flavor, substitute with our Celentano Cheese Tortellini or Cavatelli. 

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