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5 Ingredient Lasagna Soup

5 ingredient lasagna soup that tastes like lasagna in spoon form, with broken lasagna noodles cooked until tender in marinara and broth. Finished with creamy ricotta and optional mozzarella for a rich, cozy Italian-American bowl.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Marinara and broth base
  • 25 oz marinara sauce Jarred marinara sauce (1 jar).
  • 4 cup chicken broth
Lasagna noodles and ricotta
  • 8 lasagna noodles Broken into pieces.
  • 1 cup ricotta cheese
Optional garnishes
  • 0.33 cup shredded mozzarella Optional.
  • 1 tbsp fresh basil Optional.
  • 2 tbsp parmesan Optional.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown Italian sausage in a large pot over medium-high heat, breaking it up until no pink remains. Drain fat so the soup stays hearty but not greasy (about 5 minutes).
Build the soup base
  1. Pour in marinara sauce and chicken broth, then stir to combine until fully incorporated. Scrape up any browned bits from the bottom of the pot for extra flavor.
Boil and cook the noodles
  1. Bring the soup to a boil over high heat, then maintain a steady boil. Keep it at a rolling boil so the noodles cook evenly (about 2 minutes to establish).
  2. Add broken lasagna noodles and cook for 10-12 minutes until tender, stirring occasionally. Watch for the noodles to soften and the broth to thicken slightly.
Season and serve
  1. Taste and season with salt and pepper if needed. Add a small pinch at a time, since marinara and broth can vary in saltiness.
  2. Ladle into bowls and top each with a generous spoonful of ricotta. Let it sit for 1 minute so the ricotta softens into the hot soup.
  3. Optionally top with shredded mozzarella and fresh basil. The mozzarella will melt slightly from the hot soup for a lasagna-like finish.

Notes

Pro tip: stir more frequently once the noodles go in—broken noodles release starch and can settle, so gentle stirring helps keep the texture soup-like rather than gummy. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing: no, since lasagna noodles and ricotta can change texture after thawing. Dietary swap: use turkey sausage for a lighter option while keeping the same method and flavor profile.