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A steaming bowl of Easy Lasagna Soup topped with a creamy ricotta dollop and fresh parsley.

Easy Lasagna Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 1 lb Italian sausage, bulk
  • 1 large yellow onion, finely diced
  • 3 cloves garlic , minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 24 oz marinara sauce
  • 6 cups low -sodium chicken broth
  • 8 lasagna noodles , broken into 1-inch pieces
  • 1 cup shredded mozzarella cheese
  • 1/2 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Place a large Dutch oven over medium-high heat and brown the Italian sausage, using a wooden spoon to break the meat into small crumbles until no longer pink.
  2. Add diced onions to the pot and sauté for 5 minutes until translucent, then add minced garlic and cook for an additional 60 seconds.
  3. Incorporate tomato paste, oregano, and basil into the meat mixture, stirring constantly for 2 minutes to caramelize the paste.
  4. Deglaze the pot by adding marinara sauce and chicken broth, stirring to scrape any browned bits from the bottom.
  5. Bring the liquid to a rolling boil, then introduce the broken lasagna noodles.
  6. Reduce heat to medium-low and simmer uncovered for 12 minutes, or until the noodles reach al dente texture.
  7. While the soup simmers, whisk together ricotta, Parmesan, and salt in a small bowl.
  8. Remove soup from heat, ladle into bowls, and top each serving with a dollop of the ricotta mixture, shredded mozzarella, and fresh parsley.