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5 Ingredient Lasagna Soup

5 ingredient lasagna soup made with browned Italian sausage, jarred marinara, chicken broth, broken lasagna noodles, and ricotta for a hearty, spoonable comfort bowl. Simmered until the noodles are tender, it finishes with creamy ricotta and optional melty mozzarella.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage soup base
  • 1 lb Italian sausage
  • 1 can (25 oz) marinara sauce
  • 4 cup chicken broth
  • 8 lasagna noodles broken into pieces
  • 1 cup ricotta cheese
Optional garnishes
  • 0.33 cup shredded mozzarella for topping
  • 0.25 cup fresh basil for topping
  • 2 tbsp parmesan for topping

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; drain off excess fat.
  2. Pour in the marinara sauce and chicken broth, then stir to combine until the mixture looks evenly red.
Simmer the soup
  1. Bring the soup to a boil over high heat, keeping it actively bubbling.
  2. Add the broken lasagna noodles and cook for 10-12 minutes, stirring occasionally, until the noodles are tender.
Finish and serve
  1. Taste and season with salt and pepper if needed, adjusting to your preference.
  2. Ladle the soup into bowls and top each with a generous spoonful of ricotta.
  3. Optionally top with shredded mozzarella and fresh basil right before serving.

Notes

Pro tip: stir every few minutes once the noodles go in so they don’t stick to the bottom. Refrigerate leftovers up to 3 days; freeze up to 2 months (for best texture, freeze without the ricotta topping and stir ricotta in after reheating). For a lower-fat option, use turkey sausage and part-skim ricotta.