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5 Ingredient Lasagna Soup

5 ingredient lasagna soup with browned Italian sausage, jarred marinara, and chicken broth for a hearty, spoonable bowl. Broken lasagna noodles cook until tender right in the pot, then ricotta is dolloped on top for creamy pockets.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Marinara and broth base
  • 25 oz jar (25 oz) marinara sauce Use jarred marinara sauce.
  • 4 cup chicken broth
Lasagna noodles and ricotta
  • 8 lasagna noodles, broken into pieces Break into bite-size pieces.
  • 1 cup ricotta cheese For topping after ladling.
Optional garnishes
  • 0.33 cup shredded mozzarella Optional topping.
  • 1 tbsp fresh basil Optional garnish.
  • 2 tbsp parmesan Optional topping.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a large pot (Dutch oven) over medium-high heat and brown the Italian sausage, breaking it up as it cooks, until fully cooked; drain excess fat.
  2. Pour in the marinara sauce and chicken broth, then stir to combine and loosen any browned bits from the bottom of the pot.
Boil and cook the noodles
  1. Bring the soup to a boil over high heat with active bubbling across the surface.
  2. Add the broken lasagna noodles and cook 10-12 minutes, stirring occasionally, until the noodles are tender.
Season and serve
  1. Season with salt and pepper if needed, then stir once more to distribute the seasoning.
  2. Ladle into bowls and top each bowl with a generous spoonful of ricotta.
  3. Optionally top with shredded mozzarella and fresh basil for extra flavor and a melty finish.

Notes

For best texture, use the recommended noodle cook time (10-12 minutes) and stir occasionally so the pieces don’t clump. Store leftovers in the refrigerator up to 3 days; reheat on the stovetop with a splash of broth or water if thickened. Freezing isn’t ideal because lasagna noodles can soften further, but you can freeze for up to 2 months if desired. If you want a lighter version, use sweet or mild Italian sausage (turkey or chicken) and part-skim ricotta.