Want a dinner that feels like a million bucks but costs less than twenty? This Lemon Ricotta & Spinach Shrimp Lasagna Soup is my secret weapon. It has all the cozy, creamy layers of a classic lasagna but in a single, soul-warming pot. If you love the combination of mushrooms and spinach, you might also enjoy this Mushroom Spinach Lasagna Soup. Best of all, it’s a clever way to make a little seafood go a very long way.
You don’t need expensive ingredients to eat well. This recipe proves it. We’re using smart swaps and pantry staples to create something truly special. It’s the kind of meal that makes you feel like a genius in the kitchen, not a spender at the checkout.
Recipe Overview
Here’s the quick look at what you’re making. It’s simpler than building a real lasagna, but every bit as satisfying.
- Cuisine: Italian-Inspired
- Category: Main Course Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Why This Recipe Saves You Money
I built this recipe from the ground up to be kind to your wallet. Let me show you how it works.
First, we use broken lasagna noodles instead of whole sheets. You can use the broken bits at the bottom of the box! No special pasta needed. Second, frozen shrimp is a budget-savvy choice for seafood. It’s often more affordable than fresh and just as good.
Lemon Ricotta & Spinach Shrimp Lasagna Soup Recipe
The Budget-Friendly Ingredient List
How to Make It (Step-by-Step)
Notes
Enjoy your homemade Lemon Ricotta & Spinach Shrimp Lasagna Soup Recipe!
Nutrition Information
Ricotta is a cheaper cheese than many others, but it adds incredible creaminess. We stretch it with lemon zest and an egg to make it go further. Finally, we use one pot. That saves on cleanup and keeps all the flavor right where we want it.
My Tips for Smart Shopping on a Budget
These are my go-to strategies for keeping costs low without sacrificing flavor. I use them every week.
Always buy your shrimp frozen. It’s cheaper per pound and you only thaw what you need. Choose frozen spinach, too. It’s pre-chopped and packed with nutrients for a fraction of the cost of fresh bags. For a fantastic meat-free option that uses similar budget principles, check out this Vegetarian Mushroom and Spinach Lasagna Soup.
For herbs, dried oregano and basil are perfect here. Their flavor holds up beautifully in soup. If you have a block of Parmesan, grate it yourself. It tastes better and is cheaper than the pre-shredded stuff.
Watch for sales on canned tomatoes and broth. Stock up when they’re cheap. These pantry items are the backbone of so many meals.
The Budget-Friendly Ingredient List
Here’s everything you’ll need. Check your pantry first—you might already have half of this!
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 6 cups chicken or vegetable broth
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 pound medium frozen shrimp, thawed and tails removed
- 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
- Salt and black pepper to taste
- For the Lemon Ricotta: 1 cup whole milk ricotta, 1 large egg, zest of 1 lemon, 1/4 cup grated Parmesan cheese
- For serving: More Parmesan and fresh basil if you have it
How to Make It (Step-by-Step)
Follow these simple steps. In less than an hour, you’ll have a pot of pure comfort ready to go.
- Start by building the soup base. Heat the oil in a large pot over medium heat. Cook the onion until soft, about 5 minutes. Add the garlic, oregano, and red pepper flakes. Cook for just 1 minute until fragrant.
- Pour in the crushed tomatoes and broth. Bring everything to a gentle boil. Season well with salt and pepper.
- Add the broken lasagna noodles to the pot. Let the soup simmer for about 10-12 minutes, stirring sometimes so the noodles don’t stick. You want the pasta to be just shy of al dente.
- While the soup simmers, make the lemon ricotta. In a bowl, mix the ricotta, egg, lemon zest, and Parmesan. This mixture is the flavor powerhouse of the whole dish.
- Add the shrimp and squeezed spinach to the soup. Cook for 3-4 more minutes, just until the shrimp are pink and cooked through. Be careful not to overcook them.
- Turn off the heat. This is the important part! Dollop big spoonfuls of the lemon ricotta mixture right on top of the hot soup. Do not stir it in completely. Let it sit for a minute to warm through.
- Serve immediately. Ladle the soup into bowls, making sure everyone gets some of those creamy ricotta dollops. Top with extra Parmesan.
How to Use Up Every Last Bit (No Waste!)
I hate throwing food away. Here’s how to make sure every ingredient in this recipe gets used.
If you have leftover ricotta, mix it with a little honey and spread it on toast for breakfast. Or, use it in scrambled eggs for extra creaminess. Extra lemon? Juice it and freeze the juice in ice cube trays for future recipes.
Leftover broth or canned tomatoes? Seal them tightly and freeze them. They’ll be ready for your next soup or sauce. If you have extra fresh herbs, chop them and freeze them in olive oil in another ice cube tray.
Got extra shrimp? They can be refrozen if they were thawed safely, or used in a quick stir-fry the next day. This zero-waste mindset saves so much money over time.
Nutrition Notes
This soup isn’t just easy on your wallet; it’s also packed with good stuff. Here’s a rough breakdown per serving.
- Calories: ~380
- Protein: ~28g (Thanks, shrimp and ricotta!)
- Carbohydrates: ~42g
- Fat: ~12g
- It’s a great source of iron from the spinach and vitamin C from the lemon. Using whole milk ricotta gives you calcium and keeps you feeling full longer.
Common Questions About This Recipe
Here are answers to the questions I get asked most about this dish.
Can I use a different protein?
Absolutely! This recipe is flexible. Diced chicken breast or even canned white beans are fantastic, budget-friendly swaps for the shrimp. Just adjust the cook time for chicken until it’s fully cooked through. For a completely meatless version, this Meatless Mushroom and Spinach Lasagna Soup is a wonderful alternative.
How do I store and reheat leftovers?
Store cooled soup in an airtight container in the fridge for up to 3 days. The noodles will soak up broth, so you may need to add a splash of water or broth when reheating. Reheat gently on the stove to keep the ricotta creamy.
Can I make this soup ahead of time?
You can prep the soup base (through adding the tomatoes and broth) ahead. Store it separately. Cook the noodles and shrimp fresh when you’re ready to serve. This prevents the pasta from getting mushy and the shrimp from becoming tough.
This Lemon Ricotta & Spinach Shrimp Lasagna Soup is proof that you can cook impressive, delicious meals without a fancy budget. It’s all about being smart with your ingredients and trusting simple techniques. This dish has become a weekly favorite in my house, and I hope it does in yours too.
It turns basic items into a luxurious-feeling meal. That’s the real magic of budget cooking. You get to enjoy fantastic food and feel great about your grocery bill.
Let me know your own money-saving twists for this recipe in the comments below! Did you try a different protein or add another veggie? Please leave a rating!
