Want a dinner that feels like a fancy restaurant but costs less than a pizza delivery? This Lemon Ricotta & Spinach Shrimp Lasagna Soup is my secret weapon. It’s the kind of meal that makes you feel like a genius in the kitchen without emptying your wallet. If you love this twist on a classic, you should also try my creamy mushroom spinach lasagna soup for another cozy, budget-friendly option.
You don’t need expensive ingredients to eat well. This soup takes all the cozy, cheesy layers of a classic lasagna and turns them into a one-pot wonder. We’re talking creamy ricotta, tender shrimp, and fresh spinach, all brightened up with a squeeze of lemon. It’s a total game-changer for your weekly meal plan.
Recipe Overview
Here’s the quick snapshot of what you’re making. It’s simpler than it sounds, I promise.
- Cuisine: Italian-American
- Category: Main Course Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4-6
Why This Recipe Saves You Money
I built this recipe from the ground up to be kind to your budget. Let’s break down the smart choices.
First, we use broken lasagna noodles instead of whole sheets. You can use up the broken bits at the bottom of the box that usually get wasted. No special pasta purchase needed.
Second, shrimp can be pricey, but we’re using a modest amount as a flavor powerhouse, not the only star. The creamy broth and ricotta make it feel incredibly rich and filling. I also recommend buying frozen shrimp, which is almost always cheaper and just as good.
Finally, the lemon and spinach add freshness without a high cost. A single lemon gives you both zest and juice, and a bag of fresh spinach or a block of frozen goes a long way. It’s all about getting maximum flavor from every single ingredient.
My Tips for Smart Shopping on a Budget
These are my go-to strategies for keeping grocery costs low, week after week.
Always buy shrimp frozen. It’s more affordable, and you can use exactly what you need. Keep the rest for another meal. Choose a medium size for the best value.
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
Get your spinach frozen. A block of frozen chopped spinach is a fraction of the cost of fresh. Just thaw and squeeze out the excess water. It works perfectly here.
Use dried herbs for the base. Dried oregano and basil are pantry staples that last forever. We’ll add fresh parsley at the end for a bright pop, but the dried herbs do the heavy lifting.
Consider store-brand ricotta and broth. These items are almost identical to name brands but cost less. The flavors in this soup are so strong, you won’t notice a difference. This same principle applies to my other favorite creamy mushroom spinach lasagna soup recipe.
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 dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups chicken or vegetable broth
- 1 (14.5 oz) can diced tomatoes, with their juices
- 6-8 lasagna noodles, broken into bite-sized pieces
- 1 pound medium raw shrimp, peeled and deveined
- 4 cups fresh spinach (or 1 (10 oz) block frozen spinach, thawed and squeezed dry)
- 1 cup whole milk ricotta cheese
- Zest and juice of 1 lemon
- Salt and black pepper to taste
- Fresh parsley, for garnish (optional)
How to Make It (Step-by-Step)
Follow these simple steps. You’ll have dinner on the table in about 40 minutes.
- Start by building your base. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the garlic, oregano, basil, and red pepper flakes. Cook for just 1 minute until fragrant.
- Pour in the broth and the canned tomatoes with their juices. Bring everything to a gentle boil.
- Add your broken lasagna noodles to the pot. Let them cook according to the package directions, usually about 10-12 minutes. Stir occasionally so they don’t stick together.
- When the noodles are almost done, add the raw shrimp and spinach. Cook for 3-4 minutes, just until the shrimp turn pink and opaque and the spinach wilts.
- Turn off the heat. This is the important part for a creamy texture. Stir in the ricotta cheese, lemon zest, and lemon juice. The ricotta will melt into the broth, creating a luscious, creamy soup.
- Taste the soup and season well with salt and black pepper. Ladle into bowls and garnish with fresh parsley if you have it. That’s it! Dinner is served.
How to Use Up Every Last Bit (No Waste!)
I hate throwing food away. Here’s how to make sure every part of your grocery trip gets used.
Leftover broth from the carton? Freeze it in an ice cube tray. Those broth cubes are perfect for adding quick flavor to rice or sauces later.
Extra lemon? Zest it before you juice it! Freeze the zest in a small bag. The juice can be frozen in cubes, too. It’s a great way to have lemon ready for your next recipe.
If you have leftover ricotta, mix it with a little honey and cinnamon for a quick fruit dip. Or, spread it on toast with a drizzle of olive oil and salt for a simple snack.
Use any spare shrimp in a quick stir-fry or chop them up for a creamy pasta salad. They thaw quickly, so they’re a fast protein boost for any meal.
Nutrition Notes
This soup isn’t just easy on your budget; it’s also packed with good stuff. Here’s a general breakdown per serving.
- High in Protein: Thanks to the shrimp and ricotta, this soup will keep you full.
- Rich in Vitamins: Spinach provides iron and vitamins A, C, and K.
- Good Source of Energy: The pasta offers carbohydrates for fuel.
- Moderate in Calories: It’s a balanced meal that feels indulgent without being overly heavy.
Common Questions About This Recipe
Here are answers to the questions I get asked most often about this dish.
Can I make this soup ahead of time?
You can, but with one tip. Prepare the soup but wait to add the shrimp, spinach, and ricotta until you reheat it. The pasta will soak up the broth, so you may need to add a little water or broth when you warm it up. This keeps the shrimp tender and the spinach bright green.
What can I use instead of ricotta cheese?
Cottage cheese is a great, affordable swap. Just blend it until smooth before adding it to the soup. You could also use a few spoonfuls of cream cheese for a similar creamy effect. The goal is that creamy richness.
Is there a way to make this soup even creamier?
Absolutely. For an extra-luxurious version, stir in a 1/4 cup of heavy cream or half-and-half with the ricotta. It’s a small addition that makes the soup taste incredibly decadent, but the standard recipe is plenty creamy on its own.
This Lemon Ricotta & Spinach Shrimp Lasagna Soup proves that a tight budget doesn’t mean boring meals. It’s packed with flavor, easy to make, and uses simple ingredients in a smart way. It’s the definition of a savvy weeknight dinner. For another delicious and economical soup that uses similar ingredients, be sure to check out my creamy mushroom & spinach lasagna soup.
I love hearing how you make these recipes your own. Did you try a different herb? Use a different pasta shape? Let me know your own money-saving tips for this recipe in the comments below! Please leave a rating!
