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Lasagna Soup With Spaghetti Sauce

Lasagna soup with spaghetti sauce is a hearty, Italian-American one-pot meal where broken lasagna noodles simmer until tender in a rich jarred-sauce broth. Finish with a creamy ricotta-mozzarella parmesan dollop for the classic lasagna feel in spoonable form.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Meat base
  • 1 lb Italian sausage or ground beef
  • 1 onion, diced
  • 3 cloves garlic, minced
Soup
  • 1 jar (24-25 oz) spaghetti sauce (your favorite brand)
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef or chicken broth
  • 1 tsp Italian seasoning
  • 0.5 tsp dried basil
  • 0.25 tsp red pepper flakes
  • 8 count lasagna noodles, broken into pieces
  • 0.5 salt and pepper to taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 2 tbsp parmesan
  • 1 fresh basil

Equipment

  • 1 Dutch oven

Method
 

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

Notes

Pro tip: if you use very fatty sausage, drain thoroughly so the broth stays rich but not greasy. Store leftovers in an airtight container in the refrigerator up to 3 days; the noodles will thicken as they sit—thin with a splash of broth when reheating. Freezing is not recommended because the noodles and dairy dollop can become grainy. Dietary swap: use ground turkey in place of the sausage/ground beef for a lighter option.