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Lasagna Soup With Spaghetti Sauce

Lasagna soup with spaghetti sauce turns broken lasagna noodles into tender bites in a rich jarred-sauce broth. Browned sausage or beef, a quick onion-garlic base, and a creamy ricotta-mozzarella dollop make it hearty and spoonable.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage or ground beef
  • 1 onion
  • 3 garlic
  • 1 can (24-25 oz) spaghetti sauce
  • 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
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 2 tbsp parmesan
  • 1 fresh basil
  • 1 salt and pepper

Equipment

  • 1 Dutch oven

Method
 

Brown the meat and build the base
  1. Brown the Italian sausage or ground beef in a large pot over medium-high heat until cooked through, then drain the fat.
  2. Sauté the diced onion for 3 minutes in the pot, then add the minced garlic and cook for 1 minute.
Simmer the soup
  1. Pour in the spaghetti sauce, diced tomatoes, and beef or chicken broth, then stir in Italian seasoning, dried basil, and red pepper flakes.
  2. Bring the mixture to a boil, then add the broken lasagna noodles.
  3. Simmer for 10-12 minutes until the noodles are tender, stirring occasionally.
Season and serve with cheese dollop
  1. Season with salt and pepper to taste.
  2. Mix ricotta, shredded mozzarella, parmesan, and fresh basil to make the cheese dollop.
  3. Ladle the soup into bowls and top each serving with a generous spoonful of the cheese dollop.

Notes

Pro tip: Stir occasionally once the noodles go in so they don’t stick to the bottom. Store leftovers in the fridge up to 3 days; reheat on the stovetop with a splash of broth if needed. Freezing is not recommended because the noodles and cheese topping can change texture. For a lighter option, swap the Italian sausage for lean ground turkey and use low-fat ricotta and part-skim mozzarella.