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Lasagna Soup with Spaghetti Sauce

Lasagna soup with spaghetti sauce—tender broken lasagna noodles simmered in a rich, jarred-sauce broth and topped with a creamy ricotta-mozzarella dollop. Brown sausage (or beef), simmer until the noodles soften, then finish with parmesan and fresh basil for a lasagna-like bite in soup form.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Lasagna soup
  • 1 lb Italian sausage or ground beef Use sausage for classic flavor; drain fat after browning.
  • 1 onion Dice small for quick sautéing.
  • 3 garlic Minced.
  • 1 can (24-25 oz) spaghetti sauce Jarred; your favorite brand.
  • 1 can (14 oz) diced tomatoes Undrained.
  • 4 cup beef or chicken broth Use either for your preference.
  • 1 tsp Italian seasoning
  • 0.5 tsp dried basil
  • 0.25 tsp red pepper flakes Adjust for heat.
  • 8 lasagna noodles Break into pieces before simmering.
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 2 tbsp parmesan
  • 0.5 fresh basil Chopped, for topping.

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Brown the Italian sausage (or ground beef) in a large pot over medium-high heat until cooked through, then drain the fat.
  2. Sauté the onion for 3 minutes to soften, stirring occasionally, then add the minced garlic and cook 1 minute.
Simmer the soup
  1. Pour in the spaghetti sauce, diced tomatoes, and broth, then stir in Italian seasoning, dried basil, and red pepper flakes.
  2. Bring the mixture to a boil over high heat, then add the broken lasagna noodles.
  3. Reduce to a simmer and cook 10-12 minutes until the noodles are tender, stirring occasionally so they don’t stick.
  4. Season with salt and pepper to taste.
Add cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, parmesan, and fresh basil until combined into a thick dollop mixture.
  2. Ladle the soup into bowls and top each serving with a generous spoonful of the cheese dollop.

Notes

Pro tip: keep the noodles from getting too soft by checking tenderness at 10 minutes, since broken lasagna noodles continue to soften as the soup sits. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop or microwave. Freezing is not recommended because the noodles can turn mushy after thawing. For a lower-fat option, use chicken broth, lean ground turkey or mild sausage, and part-skim ricotta/mozzarella for a lighter cheese topping.