Lemon Ricotta & Spinach Shrimp Lasagna Soup Recipe

Want a dinner that feels like a fancy restaurant but costs less than a pizza delivery? I live for meals like that. This Lemon Ricotta & Spinach Shrimp Lasagna Soup is my secret weapon for a stunning seafood dinner on a tight budget. If you love the combination of mushrooms and spinach, you should also try this creamy mushroom spinach lasagna soup.

It has all the cozy, creamy layers of a classic Italian comfort food. You get the rich ricotta, tender shrimp, and hearty pasta. But we serve it all in a bowl as a soup. It’s smart, practical, and incredibly forgiving with ingredients.

You don’t need expensive items to eat well. This recipe proves it. Let’s make a pot of something truly special without breaking the bank.

Recipe Overview

Here’s the quick look at what we’re making. It’s simpler than it sounds, I promise.

• Cuisine: Italian-Inspired
• Category: Main Course Soup
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6

Why This Recipe Saves You Money

I build my recipes around your wallet. This one is a masterclass in getting maximum flavor for minimum cash.

First, we use frozen shrimp. It’s almost always cheaper than fresh, and it’s just as good for a soup like this. The broth is mostly water, boosted with a single bouillon cube. That’s a huge saving over cartons of stock.

We get the lasagna feel by breaking regular lasagna noodles into pieces. No special pasta needed. The lemon and spinach add bright, fresh flavor without a big price tag. It’s all about being resourceful.

My Tips for Smart Shopping on a Budget

These are my go-to strategies every single week. They add up to serious savings over time.

Always buy shrimp frozen in bags. Look for sales and stock up. Use dried herbs like oregano and basil—they last forever in your pantry. For the ricotta, the store brand is perfect here. For another fantastic way to use these budget ingredients, check out this creamy mushroom spinach lasagna soup recipe.

Grab a block of Parmesan and grate it yourself. It tastes better and costs less than the pre-shredded stuff. Buy spinach frozen if it’s cheaper. It wilts right into the hot soup.

Recipe

Lemon Ricotta & Spinach Shrimp Lasagna Soup Recipe

Make Lemon Ricotta & Spinach Shrimp Lasagna Soup Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 15 min | Cook: 25 min | Total: 40 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Budget-Friendly Ingredient List

• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 6 cups water
• 1 vegetable or chicken bouillon cube
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 8 lasagna noodles, broken into bite-sized pieces
• 1 pound medium frozen raw shrimp, thawed and peeled
• 5 ounces fresh spinach (or 1 cup frozen)
• 1 cup whole milk ricotta cheese
• Zest and juice of 1 lemon
• Salt and black pepper to taste
• Grated Parmesan cheese, for serving

How to Make It (Step-by-Step)

1

Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until it’s soft. Add the garlic and cook for one more minute until it smells amazing.

2

Pour in the water and add the bouillon cube, canned tomatoes, oregano, basil, and red pepper flakes. Give it a good stir and bring it to a boil.

3

Once boiling, add the broken lasagna noodle pieces. Cook for about 10 minutes, stirring sometimes so they don’t stick. You want the pasta to be just about al dente.

4

Add the thawed shrimp and the spinach to the pot. Cook for 3-4 minutes, until the shrimp turn pink and opaque and the spinach wilts. Don’t overcook the shrimp.

5

Turn off the heat. In a small bowl, mix the ricotta cheese with the lemon zest and juice. Stir this lemony ricotta mixture into the hot soup. It will make the broth creamy and rich. Taste and add salt and pepper as needed.

6

Ladle the soup into bowls. Top each serving with a generous sprinkle of grated Parmesan cheese. Dinner is served!

Notes

Enjoy your homemade Lemon Ricotta & Spinach Shrimp Lasagna Soup Recipe!

Nutrition Information

Calories: ~380

Protein: 28g (Great from the shrimp and ricotta!)

Carbohydrates: 42g

Fat: 12g

Fiber: 4g (Thank you, spinach and tomatoes)

Did You Make This?

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The Budget-Friendly Ingredient List

Check your pantry first! You might already have half of this list. That’s the beauty of a practical kitchen.

• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 6 cups water
• 1 vegetable or chicken bouillon cube
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 8 lasagna noodles, broken into bite-sized pieces
• 1 pound medium frozen raw shrimp, thawed and peeled
• 5 ounces fresh spinach (or 1 cup frozen)
• 1 cup whole milk ricotta cheese
• Zest and juice of 1 lemon
• Salt and black pepper to taste
• Grated Parmesan cheese, for serving

How to Make It (Step-by-Step)

Follow these steps and you’ll have dinner ready in no time. It’s a one-pot wonder.

1. Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until it’s soft. Add the garlic and cook for one more minute until it smells amazing.
2. Pour in the water and add the bouillon cube, canned tomatoes, oregano, basil, and red pepper flakes. Give it a good stir and bring it to a boil.
3. Once boiling, add the broken lasagna noodle pieces. Cook for about 10 minutes, stirring sometimes so they don’t stick. You want the pasta to be just about al dente.
4. Add the thawed shrimp and the spinach to the pot. Cook for 3-4 minutes, until the shrimp turn pink and opaque and the spinach wilts. Don’t overcook the shrimp.
5. Turn off the heat. In a small bowl, mix the ricotta cheese with the lemon zest and juice. Stir this lemony ricotta mixture into the hot soup. It will make the broth creamy and rich. Taste and add salt and pepper as needed.
6. Ladle the soup into bowls. Top each serving with a generous sprinkle of grated Parmesan cheese. Dinner is served!

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 extra spinach, wilt it into scrambled eggs tomorrow. Save your Parmesan rind! Toss it into the next soup or pasta sauce you make for a flavor boost.

Leftover ricotta is a gift. Spread it on toast with honey, or mix it into pancake batter. If you have soup leftovers, they keep well for 3 days in the fridge. The pasta will soak up broth, so just add a splash of water when you reheat.

Nutrition Notes

This is a balanced, filling meal. Here’s a rough look at what you’re getting per serving.

• Calories: ~380
• Protein: 28g (Great from the shrimp and ricotta!)
• Carbohydrates: 42g
• Fat: 12g
• Fiber: 4g (Thank you, spinach and tomatoes)

Common Questions About This Recipe

You might have these questions. I know I did when I first started making soup like this.

Can I use a different pasta?

Absolutely! This is a flexible dish. Any short pasta like bowties, rotini, or even broken spaghetti will work. Just cook it according to the package time.

What if I don’t have ricotta?

No problem. A small block of cream cheese, softened and stirred in at the end, will give you a similar creamy result. Cottage cheese blended smooth is another good swap.

How can I make this soup creamier?

For an even richer soup, stir in 1/2 cup of heavy cream or whole milk with the ricotta. It adds a lovely, luxurious texture without much extra effort.

I hope this recipe shows you how achievable amazing food can be. You don’t need a fancy grocery list to create a memorable, comforting dinner. This soup is proof. For another comforting and creamy lasagna soup variation, this Creamy Mushroom & Spinach Lasagna Soup is a must-try.

It’s a hug in a bowl that respects your budget. The lemon makes it taste bright and special, while the shrimp and ricotta make it feel like a treat. Give it a try this week.

Let me know your own money-saving twists for this recipe in the comments below! Did you use a different pasta or add another veggie? Please leave a rating!