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Lasagna Soup With Spaghetti Sauce

Lasagna soup with spaghetti sauce delivers cozy, spoonable flavor with broken lasagna noodles simmered until tender. Finished with a ricotta–mozzarella cheese dollop and parmesan for a lasagna-like bite without layering.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. In a large pot, brown the Italian sausage or ground beef over medium-high heat until no longer pink, then drain excess fat.
Sauté aromatics
  1. Sauté the onion for 3 minutes over medium heat with a stirring cue, then add the garlic and cook for 1 minute until fragrant.
Build the broth
  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 high heat, indicated by steady bubbling across the surface.
  3. Add the broken lasagna noodles and stir so the pieces are submerged and not sticking.
Simmer and season
  1. Simmer for 10-12 minutes until the noodles are tender, stirring occasionally so the soup thickens evenly.
  2. Season with salt and pepper to taste, then stir and keep at a gentle simmer for 1 minute.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, parmesan, and fresh basil until combined into a spoonable dollop.
  2. Ladle the soup into bowls and top each serving with a generous spoonful of the cheese dollop.

Notes

Pro tip: break the lasagna noodles into small pieces so they cook evenly in the broth. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat on the stove over medium heat with a splash of broth to loosen. Freezing is not recommended because noodle texture can soften further. For a lighter option, use chicken broth plus turkey or a lower-fat sausage and part-skim mozzarella in the dollop.