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30-Minute Lasagna Soup

30-minute lasagna soup with a vibrant tomato broth, Italian sausage, and broken lasagna noodles simmered until just tender. Finish each bowl with a quick ricotta-mozzarella-parmesan cheese dollop and fresh basil for that classic lasagna vibe without the layered work.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Lasagna soup base
  • 1 lb Italian sausage
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 jar (24 oz) marinara sauce
  • 4 cup chicken broth
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 8 lasagna noodles, broken into pieces
Quick cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 2 tbsp parmesan
  • 1 Fresh basil for garnish
Seasoning
  • 1 salt and pepper

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build flavor
  1. Brown Italian sausage in a large pot over high heat until browned, then drain the fat.
  2. Add diced onion to the same pot and cook for 3 minutes, then add minced garlic and cook for 1 minute while fragrant.
Simmer the soup
  1. Pour in marinara sauce and chicken broth, then stir in Italian seasoning and red pepper flakes.
  2. Bring the mixture to a boil over high heat, then add broken lasagna noodles and stir.
  3. Boil for 10-12 minutes, stirring occasionally, until the noodles are just tender and the broth is visibly bubbling.
  4. Season with salt and pepper to taste, then keep the soup at a steady simmer.
Finish with cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan together quickly into a thick, scoopable cheese mixture.
  2. Ladle the hot soup into bowls, top each with a large spoonful of the cheese mixture, and garnish with fresh basil.

Notes

Pro tip: Stir every few minutes once the noodles go in so the broken pieces don’t stick to the bottom. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of broth because noodles keep absorbing liquid. Freezing is not recommended since the noodles can soften too much. For a lighter swap, use turkey sausage and low-fat mozzarella in the dollop while keeping the same cook times.