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Lasagna Soup With Spaghetti Sauce

Lasagna soup with spaghetti sauce is a hearty Italian-American bowl made by simmering broken lasagna noodles right in a savory jarred-sauce broth. Topped with a creamy ricotta and mozzarella dollop, it delivers lasagna flavors with a soup’s spoonable texture.
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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 base
  • 1 lb Italian sausage or ground beef
  • 1 onion, diced
  • 3 garlic, minced
  • 1 can (24-25 oz) spaghetti sauce Your favorite brand
  • 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
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 2 tbsp parmesan
  • 1 fresh basil
Seasoning
  • 0.25 tsp salt To taste
  • 0.25 tsp pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Brown Italian sausage or ground beef in a large pot over medium-high heat, then drain excess fat.
Sauté aromatics
  1. Sauté onion diced for 3 minutes, stirring occasionally, until softened.
  2. Add garlic minced and cook for 1 minute, stirring, until fragrant.
Simmer the soup
  1. Pour in spaghetti sauce, diced tomatoes, and beef or chicken broth, then stir in Italian seasoning, dried basil, and red pepper flakes.
  2. Bring the mixture to a boil over high heat.
  3. Add broken lasagna noodles to the pot and return to a boil.
  4. Simmer for 10-12 minutes until the noodles are tender, stirring occasionally so they don’t stick.
  5. Season with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix ricotta, shredded mozzarella, parmesan, and fresh basil until combined into a thick, spoonable dollop.
  2. Ladle the soup into bowls and top each serving with a generous spoonful of the cheese dollop.

Notes

Pro tip: break the lasagna noodles into small pieces so they cook evenly in the broth. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently, adding a splash of broth if it thickens. Freezing is not recommended because noodles can turn soft when thawed. For a lighter option, use turkey sausage or swap in low-sodium broth to reduce overall sodium.