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Lasagna Soup With Spaghetti Sauce

Lasagna soup with spaghetti sauce that’s hearty and brothy, with tender broken lasagna noodles in a rich Italian-seasoned base. Topped with a creamy ricotta-mozzarella dollop for the classic lasagna flavor without layering.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Lasagna soup base
  • 1 lb Italian sausage or ground beef
  • 1 onion, diced
  • 3 garlic, minced
  • 1 can (24-25 oz) spaghetti sauce your favorite brand
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef or chicken broth
  • 1 tsp Italian seasoning
  • 0.5 tsp dried basil
  • 0.25 tsp red pepper flakes
  • 8 lasagna noodles broken into pieces
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 2 tbsp parmesan
  • 0.25 fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. In a large pot, brown the Italian sausage or ground beef over medium-high heat, then drain off excess fat.
  2. Keep the heat steady so the meat browns well, not steams, before moving on.
Sauté aromatics
  1. Sauté the diced onion for 3 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
Build the soup
  1. Pour in the spaghetti sauce, diced tomatoes, and beef or chicken broth.
  2. Stir in the Italian seasoning, dried basil, and red pepper flakes until evenly distributed.
  3. Bring the soup to a boil.
  4. Add the broken lasagna noodles, stirring to prevent sticking.
Simmer
  1. Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender.
  2. Season with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, parmesan, and fresh basil until combined.
  2. Ladle the soup into bowls and top each with a generous spoonful of the cheese dollop.

Notes

For the best texture, stir every few minutes while the noodles simmer so they don’t settle into one spot. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not recommended because the noodles can soften further. For a lighter option, use turkey sausage and swap the parmesan topping for reduced-fat cheese if desired.