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30-Minute Lasagna Soup

30-minute lasagna soup with browned Italian sausage, tender broken lasagna noodles, and a quick ricotta–mozzarella cheese dollop in a vibrant tomato broth. Ready fast, with a hearty, lasagna-like texture in a simple one-pot simmer.
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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
  

30-minute lasagna soup
  • 1 lb Italian sausage
  • 1 onion, diced
  • 4 clove garlic, minced
  • 1 jar (24 oz) marinara sauce
  • 4 cup chicken broth
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 8 lasagna noodles
  • 1 cup ricotta For quick cheese dollop.
  • 1 cup shredded mozzarella For quick cheese dollop.
  • 2 tbsp parmesan For quick cheese dollop.
  • 1 fresh basil for garnish
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Equipment

  • 1 Dutch oven

Method
 

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

Notes

Pro tip: Stir a few times during the noodle boil to keep the broken lasagna from clumping. Store leftovers in the fridge for up to 3 days; freeze up to 2 months (note that noodles may soften further). For a lower-fat option, use part-skim mozzarella and light ricotta for the cheese dollop.