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30-Minute Lasagna Soup

30-minute lasagna soup with browned Italian sausage, quick-cooked broken lasagna noodles, and a rich tomato broth that simmers to tender in just 20 minutes. Finished with a creamy ricotta-mozzarella-parmesan dollop and fresh basil for an easy lasagna flavor in soup form.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Lasagna soup base
  • 1 lb Italian sausage Use hot or mild based on your spice preference.
  • 1 onion Dice small for faster sautéing.
  • 4 garlic Minced for even flavor distribution.
  • 1 jar (24 oz) marinara sauce Classic jarred marinara works great.
  • 4 cup chicken broth Low-sodium if you want more control over seasoning.
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes Adjust to taste.
  • 8 lasagna noodles Break into pieces so they cook evenly and quickly.
For quick cheese dollop
  • 1 cup ricotta Stir until smooth and scoopable.
  • 1 cup shredded mozzarella
  • 2 tbsp parmesan Adds salty, nutty depth.
  • 1 fresh basil For garnish at serving.

Equipment

  • 1 Dutch oven

Method
 

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

Notes

Pro tip: Use broken lasagna noodles (not whole) so they soften evenly in the same simmer window. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of broth if needed. Freezing: yes, but expect noodles to soften further after thawing. Dairy swap: use lactose-free ricotta and mozzarella if you need lactose-free options.