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30-Minute Lasagna Soup

30-minute lasagna soup with a vibrant tomato broth, browned sausage, and tender broken lasagna noodles. Finished with a quick ricotta-cheese dollop and fresh basil for a lasagna-style bite without the layers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Use bulk sausage if available.
Aromatics and sauce base
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 can (24 oz) marinara sauce Jarred marinara.
  • 4 cup chicken broth Use low-sodium if preferred.
Seasonings
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes Adjust to taste.
Lasagna noodles
  • 8 lasagna noodles Broken into pieces.
Quick cheese dollop
  • 1 cup ricotta For the dollop.
  • 1 cup shredded mozzarella For the dollop.
  • 2 tbsp parmesan For the dollop.
Garnish
  • 1 fresh basil For garnish.
Salt and pepper
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the broth
  1. Brown Italian sausage in a large pot over high heat, then drain excess fat.
  2. Add diced onion to the pot and cook for 3 minutes, stirring occasionally.
  3. Add minced garlic and cook for 1 minute, until fragrant.
  4. Pour in marinara sauce and chicken broth, then stir in Italian seasoning and red pepper flakes.
  5. Bring the mixture to a boil over high heat.
Cook the noodles and finish
  1. Add broken lasagna noodles to the boiling soup.
  2. Boil for 10-12 minutes until the noodles are just tender, stirring occasionally to prevent sticking.
  3. Season with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix ricotta, shredded mozzarella, and parmesan until combined into a spoonable cheese mixture.
  2. Ladle the soup into bowls and top each with a large spoonful of cheese mixture and fresh basil.

Notes

Pro tip: stir the soup a few times during the noodle boil so the broken lasagna pieces don’t clump or stick. Store leftovers covered in the refrigerator up to 3 days; the noodles will continue to soften. Freezing: yes, but expect softer noodles after thawing. For a lighter option, use turkey sausage and part-skim mozzarella to reduce saturated fat.