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30-Minute Lasagna Soup

30-minute lasagna soup with hearty Italian sausage, a vibrant marinara broth, and tender broken noodles—no layering required. Stirring keeps the pasta from sticking, and a ricotta-mozzarella-parmesan dollop finishes each bowl creamy and rich.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Aromatics and liquids
  • 1 onion diced
  • 4 garlic minced
  • 1 can (24 oz) marinara sauce
  • 4 cup chicken broth
Seasoning and pasta
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 8 lasagna noodles broken into pieces
  • 1 salt to taste
  • 1 black pepper to taste
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
  1. Brown the Italian sausage in a large pot over high heat until cooked through, then drain excess fat.
  2. Keep the pot over high heat so the browned sausage starts building flavor for the soup base.
Cook aromatics
  1. Add the diced onion to the pot and cook for 3 minutes.
  2. Stir in the minced garlic and cook for 1 minute, until fragrant.
Simmer with marinara and noodles
  1. Pour in the marinara sauce and chicken broth, then stir in Italian seasoning and red pepper flakes.
  2. Bring the mixture to a boil over high heat, then add the broken lasagna noodles.
  3. Boil for 10-12 minutes, stirring occasionally to prevent sticking, until noodles are just tender.
  4. Season with salt and pepper to taste.
Finish and serve
  1. Mix the cheese dollop by combining ricotta, shredded mozzarella, and parmesan until evenly blended.
  2. Ladle the soup into bowls, top each with a large spoonful of the cheese mixture, and finish with fresh basil.

Notes

For the best texture, stir the soup a few times during the 10-12 minutes of boiling so the broken noodles don’t clump. Refrigerate leftovers in a sealed container for up to 3 days; reheat on the stovetop with a splash of broth or water. Freezing isn’t recommended because pasta texture can soften too much. Dietary swap: use turkey sausage for a leaner option while keeping the same broth and cheese dollop.