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5 Ingredient Lasagna Soup

5 ingredient lasagna soup with browned sausage, jarred marinara, and chicken broth simmered with broken lasagna noodles for a hearty, tender bite. Finished with ricotta and optional mozzarella and basil for a classic Italian-American feel without the fuss.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb Italian sausage
  • 1 can (25 oz) marinara sauce
  • 4 cup chicken broth
  • 8 lasagna noodles broken into pieces
  • 1 cup ricotta cheese
  • 0.33 cup shredded mozzarella optional garnish
  • 2 tbsp fresh basil optional garnish
  • 2 tbsp parmesan optional garnish
  • salt and pepper season if needed

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown Italian sausage in a large pot over medium-high heat, breaking it up. Stir and cook until browned, then drain fat.
Build the soup base
  1. Pour in marinara sauce and chicken broth, then stir to combine. Keep everything in the same pot for even cooking.
  2. Bring the mixture to a boil over high heat. Let it bubble consistently before adding the noodles.
Cook the lasagna noodles
  1. Add broken lasagna noodles to the boiling soup. Stir occasionally so the pieces don’t stick.
  2. Cook 10-12 minutes, until noodles are tender. Continue stirring occasionally during the cook time.
Season and serve
  1. Season with salt and pepper if needed. Taste after the noodles are tender so the seasoning matches the final thickness.
  2. Ladle the soup into bowls and top each serving with a generous spoonful of ricotta. Let the ricotta sit on top so it warms slightly.
  3. Optionally top with shredded mozzarella and fresh basil. Serve right away for the best melt and freshness.

Notes

Pro tip: broken lasagna noodles thicken the soup as they hydrate, so if it gets too thick, stir in a splash of broth before serving. Refrigerate leftovers in a covered container for up to 4 days. Freezing is yes—freeze up to 2 months, then reheat gently with a little broth to loosen. For a lighter option, use turkey sausage and part-skim ricotta.