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Super Simple Lasagna Soup

All the flavor, half the work.

BAILEY SISSOM

November 24, 2024

Lasagna soup. Yes, it’s a thing, and yes, it’s exactly what you’re imagining: all the best parts of lasagna in a bowl. It’s hearty, it’s comforting, and it’s nostalgic—but it’s also way easier to pull off than an actual lasagna. If you’ve ever found yourself staring at a stack of uncooked lasagna noodles and wondering, do I really have the time for this? the answer is this soup.

My mom's side of the family is 100% Italian, which meant every gathering at my grandma’s house included lasagna. It was a given—just like Aunt Dorothy’s salad on the table and Grandpa ending up with a drizzle of marinara on his white undershirt. This soup doesn’t try to compete with Grandma’s lasagna (because let’s be real, nothing could), but it hits all the right notes: rich tomato broth, tender pasta, and gooey cheese.

Speaking of cheese, here’s the thing: you cannot skip the ricotta topping. The creamy, cheesy dollop is what makes this soup feel indulgent—like a real lasagna moment.

Joe, my live-in recipe critic, took one bite and said, “tastes just like lasagna.” That’s about the best compliment a soup can get, especially one that comes together in less time than it takes to bake the real deal. Add a Caesar salad kit and some garlic bread (homemade if you’re feeling fancy, store-bought if you’re feeling real), and you’ve got yourself a meal.

-Bailey

This Lasagna Soup is everything you love about lasagna, simplified. Start by browning some Italian sausage with onions and garlic to build a flavorful base. Stir in marinara sauce, chicken broth, and a splash of balsamic vinegar, then simmer. Add broken lasagna noodles and cook until tender. While the soup simmers, mix ricotta, mozzarella, and Parmesan cheese for the ultimate topping. Ladle the soup into bowls, dollop on the creamy cheese mixture, and finish with fresh basil.

Super Simple Lasagna Soup

Servings: 4-6 people

Time: 30 minutes

Ingredients

For the Soup:

• Olive oil (1 tbsp)
• Italian sausage (1 lb)
• Onion (1 small, diced)
• Garlic (3 cloves, minced)
• Marinara sauce (1 jar, 24 oz)
• Chicken broth (4 cups)
• Water (1/2 cup, optional)
• Balsamic vinegar (1 tbsp)
• Italian seasoning (1 tsp)
• Crushed red pepper flakes (1/2 tsp, optional)
• Lasagna noodles (6, broken into pieces)

For the Ricotta Topping:

• Ricotta cheese (1 cup)
• Mozzarella cheese (1 cup, shredded)
• Parmesan cheese (1/4 cup, grated)
• Fresh basil (for garnish, optional)

Instructions

Heat the Pot (2 minutes): Heat 1 tbsp olive oil in a large pot over medium heat.

Cook the Sausage (5 minutes): Add 1 lb Italian sausage and cook, breaking it into small pieces, until browned.

Sauté the Vegetables (3 minutes): Add 1 small diced onion and 3 minced garlic cloves to the pot. Cook until softened, about 3 minutes.

Build the Soup Base (5 minutes): Stir in 1 jar (24 oz) marinara sauce, 4 cups chicken broth, 1/2 cup water (if needed for consistency), 1 tbsp balsamic vinegar, 1 tsp Italian seasoning, and 1/2 tsp crushed red pepper flakes (if using). Bring the soup to a simmer.

Cook the Noodles (10 minutes): Add 6 broken lasagna noodles to the pot and cook until tender, about 10 minutes, stirring occasionally to prevent sticking.

Prepare the Ricotta Topping (5 minutes): In a small bowl, mix 1 cup ricotta cheese, 1 cup shredded mozzarella, and 1/4 cup grated Parmesan until combined.

Assemble and Serve (5 minutes): Ladle the soup into bowls and top each serving with a generous dollop of the ricotta mixture. Garnish with fresh basil if desired.

Cooking for a Crowd: This recipe serves 4–6, but it’s easy to double or triple if you’re feeding a crowd. Make it ahead of time and reheat on the stovetop or in a slow cooker. Keep extra broth on hand to loosen the soup if it thickens while reheating.

Freezer: To freeze, prepare the soup base without adding the noodles and let it cool completely. Transfer to an airtight container and store for up to 2–3 months. When ready to serve, thaw overnight in the fridge, reheat on the stovetop, and add fresh lasagna noodles. Cook the noodles directly in the soup until tender, about 8–10 minutes.

Kid-Friendly: The flavors are mild enough for most kids, but you can adjust the seasoning by reducing the crushed red pepper flakes or using ground turkey instead of sausage.

Nut-Free: Naturally nut-free!

Gluten-Free: Swap out the lasagna noodles for your favorite gluten-free pasta.

Dairy-Free: Replace the ricotta, mozzarella, and Parmesan cheese with dairy-free alternatives like Kite Hill ricotta and Violife mozzarella.

Power Up: Add some extra veggies like spinach, zucchini, or diced carrots for a boost of nutrients. You can also stir in a can of cannellini beans for added protein and texture.