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Lasagna Soup With Spaghetti Sauce

Lasagna soup with spaghetti sauce is a hearty Italian-American one-pot meal with broken lasagna noodles simmered until tender. It’s finished with a ricotta–mozzarella dollop and parmesan for a creamy, layered feel without baking.
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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
  

Meat base
  • 1 lb Italian sausage or ground beef
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 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
Noodles
  • 8 lasagna noodles, broken into pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 2 tbsp parmesan
  • 1 fresh basil
Seasoning
  • 0.25 tsp Salt
  • 0.25 tsp pepper

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Brown the Italian sausage or ground beef in a large pot over medium-high heat, then drain the fat.
Sauté aromatics
  1. Sauté the onion for 3 minutes, then add the minced garlic and cook for 1 minute.
Build 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 lasagna noodles broken into pieces.
  3. Simmer for 10-12 minutes until the noodles are tender, stirring occasionally.
  4. Season with salt and pepper to taste.
Make cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, parmesan, and fresh basil together to form a thick dollop.
  2. Ladle the soup into bowls and top each with a generous spoonful of the cheese dollop.

Notes

For best texture, stir a few times during the 10–12 minute simmer so the broken lasagna noodles don’t clump. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove until steaming, adding a splash of broth if thickened. Freezing is not recommended because noodles can soften too much after thawing. To make it lighter, use turkey Italian sausage or extra-lean ground beef and use part-skim ricotta.