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30-Minute Lasagna Soup

30-Minute Lasagna Soup is a fast Italian-American one-pot dinner with browned sausage, a vibrant marinara broth, and tender broken lasagna noodles. Finish each bowl with a quick ricotta-mozzarella-parmesan dollop for a creamy, lasagna-like bite without the layering.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Use casings removed if needed; drain excess fat after browning.
Aromatics and sauce base
  • 1 onion, diced Dice before cooking.
  • 4 cloves garlic, minced Minced for quick sauté.
  • 1 jar (24 oz) marinara sauce Use the whole jar for a rich tomato broth.
  • 4 cup chicken broth Keep hot if you want faster bring-to-boil.
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes Adjust to taste.
Lasagna noodles
  • 8 lasagna noodles, broken into pieces Break into bite-size pieces so they cook in the broth.
Seasoning
  • 1 salt and pepper Season to taste after simmering/boiling.
For quick cheese dollop
  • 1 cup ricotta For a creamy dollop.
  • 1 cup shredded mozzarella Adds stretch and melt.
  • 2 tbsp parmesan Adds savory depth.
Garnish
  • 1 fresh basil for garnish Chop or leave small leaves.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the broth
  1. Brown Italian sausage in a large pot over high heat until cooked through, about 5 minutes, then drain excess fat.
  2. Add the diced onion to the same pot and cook 3 minutes, then add the minced garlic and cook 1 minute while stirring.
  3. Pour in marinara sauce and chicken broth, then add Italian seasoning and red pepper flakes; stir until evenly combined.
Cook the noodles
  1. Bring the soup to a boil over high heat, then add the broken lasagna noodles.
  2. Boil 10-12 minutes over high heat, stirring occasionally, until the noodles are just tender with no hard center.
Finish and serve
  1. Season with salt and pepper to taste.
  2. Mix the cheese dollop quickly by combining ricotta, shredded mozzarella, and parmesan until thick and scoopable.
  3. Ladle the soup into bowls, top with a large spoonful of the cheese mixture, and garnish with fresh basil.

Notes

Pro tip: break the noodles into small pieces so they cook evenly in the same boil time—stir a few times during the 10–12 minutes to prevent sticking. Refrigerate leftovers in a sealed container up to 3 days; reheat gently until hot. Freezing is not recommended because the noodles can soften too much. For a lighter option, use turkey sausage and part-skim mozzarella in the dollop.