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5 Ingredient Lasagna Soup

5 ingredient lasagna soup with tender broken lasagna noodles simmered in marinara and chicken broth, finished with creamy ricotta. Italian-American comfort in a quick one-pot style with optional mozzarella, basil, and parmesan toppings.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Marinara sauce
  • 1 jar (25 oz) marinara sauce
Chicken broth
  • 4 cup chicken broth
Lasagna noodles
  • 8 lasagna noodles Broken into pieces
Ricotta cheese
  • 1 cup ricotta cheese Topped in generous spoonfuls
Optional garnishes
  • 0.5 cup shredded mozzarella Optional topping
  • 0.25 cup fresh basil Optional topping
  • 2 tbsp parmesan Optional topping

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the Italian sausage in a large pot over medium-high heat, breaking it up as it cooks until no longer pink, then drain the fat. Look for browned crumbles as the main visual cue.
Simmer the soup
  1. Pour in the marinara sauce and chicken broth, then stir to combine. Keep stirring until the sauce is evenly dispersed.
  2. Bring the mixture to a boil over high heat. Watch for rapid bubbling across the surface.
  3. Add the broken lasagna noodles and cook for 10-12 minutes, stirring occasionally, until tender. Check by tasting one piece for softness.
Finish and serve
  1. Season with salt and pepper if needed. Taste the broth and adjust gradually.
  2. Ladle the soup into bowls. The noodles should be visible throughout the broth.
  3. Top each bowl with a generous spoonful of ricotta. Add it after ladling so it stays creamy on top.
  4. Optionally top with shredded mozzarella and fresh basil. Use a light sprinkle so the toppings melt slightly but remain distinct.

Notes

Pro tip: stir the soup occasionally once the noodles go in to prevent sticking and to keep the broth from getting too thick. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove with a splash of broth or water. Freezing is not recommended because the noodles can turn soft and grainy after thawing. For a lighter option, use turkey Italian sausage and part-skim ricotta.