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5 Ingredient Lasagna Soup

5 ingredient lasagna soup with tender broken lasagna noodles in a rich sausage-marinara broth, topped with creamy ricotta. Ready in about 25 minutes for a cozy Italian-American main dish with minimal ingredients.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Marinara sauce
  • 25 oz marinara sauce (jar) Use a jarred marinara sauce.
Chicken broth
  • 4 cup chicken broth
Lasagna noodles
  • 8 lasagna noodles Broken into pieces.
Ricotta
  • 1 cup ricotta cheese
Optional garnishes
  • 0.25 cup shredded mozzarella Optional.
  • 0.25 cup fresh basil Optional.
  • 1 tbsp parmesan Optional.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a large pot or Dutch oven over medium-high heat and brown the Italian sausage, breaking it up as it cooks. Continue until browned, then drain excess fat.
Build the soup base
  1. Add the marinara sauce and chicken broth to the pot and stir to combine. Scrape up any browned bits from the bottom for extra flavor.
Boil
  1. Bring the mixture to a boil over high heat, keeping the surface actively bubbling. This ensures the broth is hot enough to cook the noodles quickly.
Cook the noodles
  1. Add the broken lasagna noodles to the boiling soup and stir. Cook 10-12 minutes until tender, stirring occasionally to prevent sticking.
Season
  1. Taste the soup and season with salt and pepper if needed. Stir well to distribute the seasoning evenly.
Serve with ricotta and toppings
  1. Ladle the soup into bowls. Top each bowl with a generous spoonful of ricotta.
Add optional garnishes
  1. Optionally add shredded mozzarella and fresh basil on top for a classic lasagna-style finish. Serve immediately so the toppings stay warm.

Notes

Pro tip: break the lasagna noodles into small pieces so they cook evenly in the short 10–12 minute simmer. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop or in the microwave. Freezing is not recommended because the noodles can soften further and the ricotta topping may separate. For a lighter option, use turkey sausage and low-sodium broth if desired.