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5 Ingredient Lasagna Soup

5 ingredient lasagna soup simmers Italian sausage, marinara, chicken broth, and tender broken lasagna noodles in one pot. A creamy spoonful of ricotta on top finishes each bowl.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 lb Italian sausage
  • 1 jar (24 oz) marinara sauce
  • 6 cups chicken broth
  • 8 oz lasagna noodles broken into 2-inch pieces
For the topping
  • 1 cup ricotta cheese

Equipment

  • 1 6-quart Dutch oven

Method
 

Make the soup
  1. 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.
  2. Stir in the marinara sauce and chicken broth.
  3. Bring the soup to a boil, then reduce the heat to maintain a simmer.
  4. Stir in the broken lasagna noodles and simmer for 10–12 minutes, stirring occasionally, until the noodles are tender.
Serve the soup
  1. Ladle the soup into bowls.
  2. Top each serving with ricotta.

Notes

For the most tender noodles, serve soon after cooking; they continue to absorb broth as they sit. Refrigerate leftovers for up to 3–4 days. Freezing is possible, though the noodles may soften; freeze without the ricotta topping for best texture. For a gluten-free option, use gluten-free lasagna noodles.