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5 Ingredient Lasagna Soup

5 ingredient lasagna soup with Italian sausage, jarred marinara, chicken broth, broken lasagna noodles, and ricotta for a hearty, spoonable meal. The noodles cook directly in the pot until tender, then you finish each bowl with creamy ricotta and optional mozzarella.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage base
  • 1 lb Italian sausage
  • 1 can (25 oz) marinara sauce Use jarred marinara sauce.
  • 4 cup chicken broth
Lasagna noodle soup
  • 8 count lasagna noodles Break into pieces.
Ricotta topping
  • 1 cup ricotta cheese Top each bowl with a generous spoonful.
Optional garnishes
  • 0.5 cup shredded mozzarella Optional.
  • 2 tbsp fresh basil Optional.
  • 2 tbsp parmesan Optional; sprinkle to taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a large pot over medium-high heat and brown the Italian sausage, breaking it up as it cooks, until fully cooked. Drain excess fat so the soup stays balanced.
Build the soup base
  1. Stir the marinara sauce and chicken broth into the pot with the browned sausage until combined and smooth. Keep the heat on high so it comes back quickly.
Boil
  1. Bring the mixture to a boil over high heat, maintaining a steady bubbling surface. This helps the noodles cook evenly.
Cook the noodles
  1. Add the broken lasagna noodles and stir to distribute them. Cook for 10-12 minutes until tender, stirring occasionally to prevent sticking.
Season
  1. Taste and season with salt and pepper if needed, adjusting to your preference. Stir for 30 seconds to evenly distribute seasoning.
Serve
  1. Ladle the soup into bowls. Top each bowl with a generous spoonful of ricotta while the soup is hot so it softens slightly.
Optional toppings
  1. Optionally top with shredded mozzarella and fresh basil, then add parmesan if you like. Serve immediately for the creamiest, most melted finish.

Notes

Pro tip: break the lasagna noodles into small pieces so they cook tender in the same pot without needing extra simmer time. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove until hot. Freezing is not recommended because lasagna noodles can soften too much after thawing. For a dairy-light swap, use part-skim ricotta (or a lactose-free ricotta) while keeping the same boil-and-cook noodle method.