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Lasagna Soup With Spaghetti Sauce

Lasagna soup with spaghetti sauce simmered into a hearty, noodle-filled broth with sausage crumbles and a creamy ricotta-mozzarella dollop. Broken lasagna noodles cook tender in the seasoned sauce for a lasagna-like bite without layering.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Lasagna soup base
  • 1 lb Italian sausage or ground beef
  • 1 onion, diced
  • 3 garlic, minced
  • 1 can (24-25 oz) spaghetti sauce (your favorite brand)
  • 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, broken into pieces
  • salt and pepper to taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 2 tbsp parmesan
  • fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown the Italian sausage or ground beef in a large pot over medium-high heat, then drain the excess fat.
  2. Sauté the diced onion for 3 minutes, stirring until softened, then add the minced garlic and cook for 1 minute.
  3. Pour in the spaghetti sauce, diced tomatoes, and broth, then add Italian seasoning, dried basil, and red pepper flakes and stir to combine.
  4. Bring the mixture to a boil, then add the broken lasagna noodles and submerge them as much as possible.
Simmer and finish
  1. Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender and the broth looks slightly thickened.
  2. Season with salt and pepper to taste, adjusting gradually until balanced.
  3. Mix the cheese dollop ingredients (ricotta, shredded mozzarella, parmesan, and fresh basil) until evenly combined.
  4. Ladle the soup into bowls and top each serving with a generous spoonful of the cheese dollop, letting it melt slightly on the hot surface.

Notes

For the best texture, stir a few times during the noodle simmer so the broken lasagna doesn’t stick to the pot bottom. Store leftovers in the refrigerator up to 4 days; reheat gently with a splash of broth. Freezing is not ideal because noodles can soften further after thawing. For a lighter option, use Italian turkey sausage or lean ground beef and low-sodium broth.