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Lasagna Soup With Spaghetti Sauce

Lasagna soup with spaghetti sauce delivers all the cozy, saucy flavor of lasagna with broken noodles simmered until tender. Topped with a creamy ricotta-mozzarella-parmesan dollop, this one-pot Italian-American soup is 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Meat and soup base
  • 1 lb Italian sausage or ground beef
  • 1 onion, diced
  • 3 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
  • 8 lasagna noodles, broken into pieces
  • 1 salt
  • 1 pepper
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 2 tbsp parmesan
  • 1 fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Brown the Italian sausage or ground beef in a large pot, then drain the excess fat so the soup isn’t greasy.
  2. Sauté the onion for 3 minutes, stirring until softened and slightly translucent.
Build the sauce base
  1. Add the minced garlic and cook 1 minute, stirring so it becomes fragrant without browning.
  2. Pour in the spaghetti sauce, diced tomatoes, and broth, then add Italian seasoning, dried basil, and red pepper flakes.
  3. Bring the mixture to a boil, then add the broken lasagna noodles.
Simmer and season
  1. Simmer for 10-12 minutes until the lasagna noodles are tender, stirring occasionally so they don’t stick.
  2. Season with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, parmesan, and fresh basil into a thick dollop mixture.
  2. Ladle the soup into bowls and top each serving with a generous spoonful of the cheese dollop.

Notes

For best texture, stir during the noodle simmer so the broken lasagna noodles release starch evenly. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave until hot. Freezing is not ideal because noodles can soften further, but you can freeze if needed and expect a softer texture. For a lighter version, use turkey sausage or lean ground beef and low-sodium broth to reduce fat and sodium.