Go Back

Marry Me Lasagna Soup

Marry Me Lasagna Soup is an Italian-American one-pot version of the classic flavors, with a creamy tomato broth, sausage, and broken lasagna noodles. Finish with a ricotta-mozzarella dollop swirled with sun-dried tomato and basil for a rich, cozy bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Aromatics and tomatoes
  • 1 onion, diced
  • 4 garlic, minced
  • 0.5 cup sun-dried tomatoes in oil, chopped
  • 1 can (28 oz) crushed tomatoes
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
Greens, pasta, and cheese
  • 2 cup fresh spinach
  • 8 lasagna noodles, broken into pieces
  • 0.5 cup parmesan, grated
Ricotta dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.5 cup sun-dried tomato
  • 1 fresh basil
Seasoning
  • 0.25 tsp Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the base
  1. Brown Italian sausage in a large pot, then drain the fat.
  2. Sauté onion for 4 minutes; add garlic and sun-dried tomatoes and cook 2 minutes.
  3. Stir in tomato paste and cook for 1 minute, until it darkens slightly.
Simmer the soup
  1. Add crushed tomatoes, chicken broth, heavy cream, Italian seasoning, and red pepper flakes, then bring to a simmer.
  2. Add broken lasagna noodles and cook 10-12 minutes until tender.
Finish and season
  1. Stir in spinach and parmesan and cook 2 minutes, just until the spinach wilts.
  2. Season with salt and pepper.
Make the ricotta dollop and serve
  1. Mix ricotta with shredded mozzarella, sun-dried tomato, and fresh basil until you get a thick, spoonable dollop.
  2. Serve in each bowl with a generous dollop and a swirl.

Notes

For the creamiest texture, simmer gently once the noodles go in so the soup thickens without breaking down too much. Store leftovers in the refrigerator up to 3 days; reheat on the stove over medium-low until steaming. Freeze the soup base (without the ricotta dollop) up to 2 months, then stir in fresh spinach and add dollops after thawing. For a lighter option, use half-and-half instead of heavy cream.