The sausage starts to sizzle and brown before anything else goes into the pot, giving the broth a savory base without a long list of ingredients. I make this 5 Ingredient Lasagna Soup when I want the familiar tomato-and-noodle comfort of lasagna without layering anything or heating up the oven. The noodles cook right in the soup, and each bowl gets a cool, creamy spoonful of ricotta on top.
Keeping the ingredient list short means each one has a clear job: Italian sausage seasons the broth, marinara brings the tomato flavor, and broken lasagna noodles make every spoonful feel like lasagna. I use a 6-quart Dutch oven so there’s room to stir as the noodles simmer. The finished soup is hearty but still ladleable, with tender pasta and ricotta melting gently into the hot tomato broth.
Kitchen Note
I add the ricotta to each bowl, not to the Dutch oven. It stays creamy and distinct against the hot soup instead of disappearing into the whole pot.
Save this 5 Ingredient Lasagna Soup for a cozy dinner with tender noodles, savory sausage, and a creamy ricotta finish.
Why the Lasagna Noodles Cook Right in the Soup
Cooking the broken noodles in the broth gives this soup more body than adding already-cooked pasta at the end. As the noodles soften, they release a little starch into the tomato broth, so the result feels fuller without needing cream or a separate thickener. They also take on the sausage-and-marinara flavor as they cook.
That direct-cooking method works best when the pieces are small enough to fit on a spoon and the pot gets an occasional stir. If the noodles sit in one spot, they can catch on the bottom or clump together before they soften. Breaking the lasagna sheets into 2-inch pieces makes them easy to ladle and keeps the pasta-to-broth balance comfortable in each bowl. The soup will continue to thicken as it stands, so serve it once the noodles are tender rather than leaving the pot to simmer longer than needed.
How the Five Ingredients Shape the Soup
- Italian sausage — It contributes both browned meat and built-in seasoning, which is why plain ground pork won’t taste quite the same without adding seasonings outside this short ingredient list. A standard supermarket Italian sausage works well; choose hot Italian sausage if you want the soup to have a little more heat.
- Marinara sauce — The jarred sauce carries the tomato flavor and much of the seasoning, so use a marinara you already like eating. An inexpensive jar is fine here because it simmers with the sausage and broth. A very chunky sauce will make the soup feel a little more textured than a smooth one.
- Chicken broth — Broth makes up most of the soup’s liquid, so its salt level affects the finished bowl. Lower-sodium chicken broth gives you more control over saltiness, while regular broth is convenient if that’s what you keep on hand. For a meatless adaptation, vegetable broth works in place of the chicken broth when paired with plant-based Italian sausage.
- Lasagna noodles — Break the noodles into pieces about 2 inches long so they’re easy to eat with a spoon. Regular lasagna noodles give the soup its recognizable lasagna texture. Gluten-free lasagna noodles can work too, but their cooking time and tenderness vary by brand, so use the package timing as your guide rather than expecting the same texture.
- Ricotta cheese — Ricotta gives each serving a mild, creamy contrast to the tomato broth. Store-brand ricotta is perfectly suitable; a whole-milk version tends to taste richer. If ricotta isn’t available, drained cottage cheese can stand in, though its curds make the topping less smooth.
Building the Soup Without Overcooking the Noodles
Brown the Sausage in the Dutch Oven
Set a 6-quart Dutch oven over medium-high heat and cook the Italian sausage for 6–8 minutes, breaking it into small pieces as it browns. Keep working any large clumps apart so the meat cooks evenly and distributes through the soup. The sausage should be browned and reach 160°F before you add the liquid. If you leave it in big pieces, you’ll get uneven bites and less sausage throughout the pot.
Bring the Marinara and Broth to a Boil
Stir the marinara sauce and chicken broth into the browned sausage until the sauce is loosened and evenly mixed through the liquid. Bring the pot to a boil, then reduce the heat so the soup holds a steady simmer. A controlled simmer gives the noodles time to cook without the broth boiling hard over the sides. Stir the bottom of the pot as you combine everything so browned sausage pieces don’t stay stuck there.
Simmer the Broken Lasagna Noodles
Stir in the broken lasagna noodles and simmer for 10–12 minutes, stirring occasionally. The pieces should soften throughout and feel tender when you bite one, not firm in the center. If several pieces cling together, separate them gently as you stir so they cook evenly. Start checking near the shorter end of the cooking window; noodle thickness and brand can affect how quickly they become tender.
Finish Each Bowl with Ricotta
Ladle the hot soup into bowls once the noodles are tender. Add ricotta on top of each serving rather than stirring it through the Dutch oven. The hot broth softens the ricotta at the edges while leaving a creamy pocket in the middle. Serve the bowls while the pasta still has a little bite.
Easy Ways to Adapt This Lasagna Soup
Choose Hot Italian Sausage for More Heat
Use hot Italian sausage in place of mild Italian sausage for a spicier, more peppery broth. Brown it the same way and keep the rest of the ingredients unchanged. The heat level depends on the sausage, so the soup will be more or less spicy depending on the brand.
Make a Meatless Version
Replace the Italian sausage with plant-based Italian sausage and use vegetable broth instead of chicken broth. The soup will still have the tomato-and-noodle comfort of the original, though the browned base will taste different and plant-based sausage may cook at a different pace. Follow its package guidance for browning, then continue with the soup.
Use Gluten-Free Lasagna Noodles
Swap in gluten-free lasagna noodles, broken into the same spoon-friendly pieces. Their texture can be more delicate, and simmering times differ, so check the package and begin testing for tenderness before the usual 10-minute mark. The soup may have a slightly different body depending on the noodle brand.
Storage and Reheating
- Refrigerator: Refrigerate leftovers within 2 hours and keep them for 3–4 days. The noodles will continue to absorb broth, so the soup will be thicker after chilling.
- Freezer: Freeze the soup without the ricotta in airtight freezer-safe containers for up to 2–3 months. The noodles may be softer after thawing, but the soup remains usable.
- Reheating: Reheat gently on the stovetop or in a microwave-safe bowl until steaming hot throughout; leftovers should reach 165°F. If the soup has thickened, stir in a splash of chicken broth. Avoid a hard boil, which can make the noodles overly soft.
Questions That Come Up with Lasagna Soup
5 Ingredient Lasagna Soup
Ingredients
Equipment
Method
- In a 6-quart Dutch oven over medium-high heat, cook the sausage, breaking it into small pieces, for 6–8 minutes, until browned and it reaches 160°F.
- Stir in the marinara sauce and chicken broth.
- Bring the soup to a boil, then reduce the heat to maintain a simmer.
- Stir in the broken lasagna noodles and simmer for 10–12 minutes, stirring occasionally, until the noodles are tender.
- Ladle the soup into bowls.
- Top each serving with ricotta.