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5 Ingredient Lasagna Soup

5 ingredient lasagna soup is a one-pot, Italian-American comfort meal where broken lasagna noodles simmer right in marinara and chicken broth. Brown sausage, simmer until tender, then finish with creamy ricotta and optional mozzarella for a lasagna-like bite.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Marinara and broth base
  • 1 can (25 oz) marinara sauce
  • 4 cup chicken broth
Noodles and cheese
  • 8 lasagna noodles broken into pieces
  • 1 cup ricotta cheese
Optional garnishes
  • 0.25 cup shredded mozzarella optional
  • 0.25 cup fresh basil optional
  • 0.25 cup parmesan optional

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a large pot over medium-high heat and brown the Italian sausage, breaking it up as it cooks. Continue until no longer pink, then drain excess fat.
Simmer the soup base
  1. Pour in the marinara sauce and chicken broth, then stir to combine until smooth and evenly colored. Bring the mixture to a boil over high heat.
Cook the noodles
  1. Add the broken lasagna noodles to the boiling soup and cook for 10-12 minutes, stirring occasionally. Cook until the noodles are tender, then let the soup return to a gentle simmer as needed.
Season and serve
  1. Season with salt and pepper if needed, tasting after the noodles are tender. Ladle the soup into bowls and top each with a generous spoonful of ricotta.
Add optional toppings
  1. If using, add shredded mozzarella and fresh basil on top of each bowl. Finish with parmesan if desired, and serve hot.

Notes

Pro tip: break the lasagna noodles into small pieces so they cook tender in the full 10-12 minute window. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop or microwave. Freezing is not recommended because noodles can soften too much. For a lower-fat option, use turkey sausage and part-skim ricotta.