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Marry Me Lasagna Soup

Marry Me lasagna soup is a creamy tomato-broth Italian-American version of lasagna with broken noodles, sausage, and a ricotta-meets-mozzarella swirl. Simmered until tender, then finished with wilted spinach and parmesan for a rich, spoonable comfort meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Vegetables and aromatics
  • 1 onion Dice finely.
  • 4 garlic Minced.
  • 0.5 cup sun-dried tomatoes in oil Chopped. Reserve a little for the ricotta dollop.
  • 2 tbsp tomato paste
  • 2 cups fresh spinach
Soup base
  • 1 can (28 oz) crushed tomatoes
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
Noodles and cheese
  • 8 lasagna noodles Broken into pieces.
  • 0.5 cup parmesan Grated.
Ricotta dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup sun-dried tomato Chopped (use a small amount for mixing).
  • 0.25 cup fresh basil Chopped (reserve some for topping).
Seasoning
  • 0.25 Salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup base
  1. Brown the Italian sausage in a large pot, then drain the fat.
  2. Sauté the onion for 4 minutes, then add the garlic and sun-dried tomatoes and cook 2 minutes.
  3. Stir in the tomato paste and cook for 1 minute.
  4. Add the crushed tomatoes, chicken broth, heavy cream, Italian seasoning, and red pepper flakes, then bring to a simmer.
Cook the noodles and wilt the greens
  1. Add the broken lasagna noodles and cook 10-12 minutes until tender.
  2. Stir in the spinach and parmesan, then cook 2 minutes until the spinach is wilted.
  3. Season with salt and pepper.
Make the ricotta dollop and serve
  1. Mix the ricotta dollop with sun-dried tomato or two.
  2. Serve in each bowl with a generous dollop, then top with fresh basil.

Notes

Pro tip: for the best texture, keep the soup at a gentle simmer when the noodles cook so they stay tender without getting mushy. Store leftovers in the fridge up to 3 days; reheat gently until warmed through. Freezing isn’t recommended due to the dairy, but you can make a dairy-light swap by using half-and-half instead of heavy cream for a lighter finish.