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30-Minute Lasagna Soup

30-minute lasagna soup with a quick tomato-broth simmer, broken lasagna noodles, and a creamy ricotta–mozzarella cheese dollop. Ready fast, with sausage browned first for deep flavor and tender noodles in one pot.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Lasagna soup base
  • 1 lb Italian sausage
  • 1 onion, diced
  • 4 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, broken into pieces
  • 0.25 tsp salt and pepper Season to taste; include both salt and black pepper.
For quick cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 2 tbsp parmesan
  • 1 fresh basil for garnish

Equipment

  • 1 Dutch oven

Method
 

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

Notes

Pro tip: Stir more often during the noodle boil to keep the lasagna pieces from sticking to the bottom. Refrigerate leftovers in a covered container for up to 3 days; reheat gently until hot. Freezing is not recommended because the noodles and cheese dollop can lose texture after thawing. For a lighter option, use chicken Italian sausage and part-skim mozzarella while keeping the ricotta dollop.