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30-Minute Lasagna Soup

30-minute lasagna soup with a quick red tomato broth, browned Italian sausage, and broken lasagna noodles for a cozy, spoonable texture. Finished with a simple ricotta–mozzarella–parmesan cheese dollop and fresh basil.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage base
  • 1 lb Italian sausage
  • 1 onion, diced
  • 4 garlic, minced
  • 1 jar (24 oz) marinara sauce
  • 4 cup chicken broth
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
Lasagna noodle broth
  • 8 lasagna noodles, broken into pieces
For quick cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 2 tbsp parmesan
  • 1 Fresh basil for garnish
Seasoning
  • 0.25 tsp salt and pepper

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the broth
  1. Brown the Italian sausage in a large pot over high heat, then drain the fat. Keep it moving until the sausage is browned and no longer pink.
  2. Add the diced onion to the same pot and cook for 3 minutes. Stir occasionally so the onion softens without burning.
  3. Add the minced garlic and cook for 1 minute. Stir constantly until fragrant.
  4. Pour in the marinara sauce and chicken broth, then add Italian seasoning and red pepper flakes. Stir to fully combine and dissolve the seasonings.
Cook the noodles
  1. Bring the soup to a boil over high heat, stirring once to prevent sticking. Look for vigorous bubbling across the surface.
  2. Add the broken lasagna noodles. Stir right away so the pieces separate.
  3. Boil for 10-12 minutes until the noodles are just tender, stirring occasionally. Watch for softened edges while still holding shape.
  4. Season with salt and pepper. Taste and adjust to bring the flavors into balance.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan quickly for the cheese dollop. Stir until evenly combined.
  2. Ladle the soup into bowls, then top each with a large spoonful of the cheese mixture and fresh basil. Finish with basil on top so it stays bright.

Notes

Pro tip: break the lasagna noodles into small pieces so they cook evenly in the 20-minute window. Store leftovers in the fridge up to 3 days; reheat gently on the stove with a splash of broth or water. Freezing is not ideal because noodle texture softens after thawing. For a lighter option, use turkey Italian sausage and part-skim mozzarella while keeping the same cheese dollop method.