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Lasagna Soup With Spaghetti Sauce

Lasagna soup with spaghetti sauce: a hearty one-pot meal where broken lasagna noodles simmer until tender in a rich jarred-sauce broth. Finished with creamy ricotta and melted mozzarella for a classic lasagna vibe without layering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Meat and aromatics
  • 1 lb Italian sausage or ground beef Use Italian sausage for classic flavor, or ground beef if preferred.
  • 1 onion Diced small so it softens quickly.
  • 3 garlic Minced for even distribution.
Soup base
  • 1 jar (24-25 oz) spaghetti sauce Your favorite brand, for a fast broth base.
  • 1 can (14 oz) diced tomatoes Adds body and a mild tang.
  • 4 cup beef or chicken broth Choose based on preference.
  • 1 tsp Italian seasoning Italian-style herb blend.
  • 0.5 tsp dried basil Dried for convenience.
  • 0.25 tsp red pepper flakes Adjust to taste for heat.
Noodles
  • 8 lasagna noodles Broken into pieces so they cook like soup noodles.
Cheese dollop
  • 1 cup ricotta Stir into a thick dollop for serving.
  • 1 cup shredded mozzarella For melty, stretchy topping.
  • 2 tbsp parmesan Adds savory depth.
  • 1 fresh basil Chopped or torn for freshness.
Seasoning
  • 0.25 salt and pepper Add to taste at the end.

Equipment

  • 1 Dutch oven

Method
 

Brown meat and build the base
  1. Brown Italian sausage or ground beef in a large pot over medium-high heat until no longer pink, then drain excess fat.
  2. Sauté onion for 3 minutes until softened, then add garlic and cook 1 minute until fragrant.
  3. Pour in spaghetti sauce, diced tomatoes, and beef or chicken broth, then stir in Italian seasoning, dried basil, and red pepper flakes.
Cook the noodles
  1. Bring the soup to a boil over medium-high heat, then add broken lasagna noodles.
  2. Simmer for 10-12 minutes until the noodles are tender, stirring occasionally to prevent sticking.
  3. Season with salt and pepper to taste, then stir well.
Make the cheese topping and serve
  1. Mix ricotta, shredded mozzarella, parmesan, and fresh basil until combined into a thick dollop.
  2. Ladle soup into bowls and top each serving with a generous spoonful of the cheese dollop.

Notes

Pro tip: break the lasagna noodles into smaller pieces so they cook evenly in the soup pot. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove until hot. Freezing is not ideal because noodles can soften further, but you can freeze if needed and re-simmer briefly. For a lighter option, use turkey sausage or lean ground beef and low-sodium broth.