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5 Ingredient Lasagna Soup

5 ingredient lasagna soup with sausage, jarred marinara, and chicken broth, finished with tender broken lasagna noodles and creamy ricotta. A one-pot boil that turns into a rich, lasagna-inspired soup 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Marinara base
  • 25 oz marinara sauce Use a 25 oz jar.
Broth
  • 4 cup chicken broth
Lasagna noodles
  • 8 lasagna noodles Break into pieces.
Ricotta
  • 1 cup ricotta cheese
Optional garnishes
  • 0.5 cup shredded mozzarella Optional.
  • 0.25 cup fresh basil Optional.
  • 0.25 cup parmesan Optional.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the Italian sausage in a large pot over medium-high heat, breaking it up until fully cooked, 6-8 minutes, then drain excess fat.
Build the soup base
  1. Pour in the marinara sauce and chicken broth, stirring to combine, 1-2 minutes.
Boil
  1. Bring the mixture to a boil over high heat, 3-5 minutes, with visible rolling bubbles across the surface.
Cook the noodles
  1. Add the broken lasagna noodles and cook for 10-12 minutes until tender, stirring occasionally to prevent sticking.
Season
  1. Taste and season with salt and pepper if needed, adjusting to your preference.
Finish and serve
  1. Ladle the soup into bowls and top each with a generous spoonful of ricotta, letting it melt slightly into the hot soup.
Add optional toppings
  1. Optionally top with shredded mozzarella and fresh basil so the cheese starts to soften from the heat.

Notes

Pro tip: break the lasagna noodles into small pieces so they cook quickly and evenly in the broth. Store leftovers in the refrigerator for up to 3 days; reheat gently, adding a splash of broth if it thickens. Freezing is not recommended because lasagna noodles can soften too much after thawing. For a lighter version, use turkey sausage and part-skim ricotta.