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Lasagna Soup With Spaghetti Sauce

Lasagna soup with spaghetti sauce delivers a hearty, lasagna-inspired broth with tender broken noodles and a creamy ricotta-mozzarella dollop. Made by simmering jarred spaghetti sauce with tomatoes, broth, and Italian herbs until thick and comforting.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Meat base
  • 1 lb Italian sausage or ground beef Choose sausage for extra flavor or ground beef for a milder profile.
  • 1 onion Dice small for even sautéing.
  • 3 cloves garlic Minced.
Soup base
  • 1 can (24-25 oz) spaghetti sauce Your favorite brand.
  • 1 can (14 oz) diced tomatoes Undrained.
  • 4 cup beef or chicken broth Use whichever you prefer.
  • 1 tsp Italian seasoning
  • 0.5 tsp dried basil
  • 0.25 tsp red pepper flakes
  • 8 lasagna noodles Broken into pieces.
  • 0.5 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 2 tbsp parmesan
  • 1 fresh basil For topping.

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Heat a large pot over medium-high heat and brown the Italian sausage or ground beef until cooked through, then drain off excess fat.
  2. Add the diced onion and sauté for 3 minutes, stirring, until slightly softened.
  3. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Build the soup
  1. Pour in the spaghetti sauce, diced tomatoes, and beef or chicken broth, then add Italian seasoning, dried basil, and red pepper flakes.
  2. Bring the mixture to a boil over medium-high heat.
  3. Add the broken lasagna noodles and reduce to a simmer.
  4. Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender.
  5. Season with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan together for the cheese dollop.
  2. Ladle the soup into bowls and top each serving with a generous spoonful of the cheese dollop and fresh basil.

Notes

Pro tip: if the soup thickens as it sits, loosen it with a splash of broth when reheating. Store leftovers in the fridge up to 4 days; freeze up to 3 months, though the noodles may soften further on thawing. For a lighter option, use chicken broth and swap half the cheese for part-skim ricotta and reduced-fat mozzarella.