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Lasagna Soup

This lasagna soup is everything you love about classic lasagna, reimagined into a cozy bowl of comfort perfect for fall. Sweet Italian sausage simmers in a rich tomato base made with high-quality marinara, chicken and beef broth, garlic, and herbs. A hearty amount of fresh spinach adds balance and brightness, while a splash of cream at the end makes it luxuriously smooth. The finishing touch—a cheesy ricotta, mozzarella, and parmesan topping—melts right into the soup, giving every bite that signature lasagna flavor. It’s warm, hearty, and ready in under an hour, making it the perfect recipe to kick off soup season.
Prep Time10 minutes
Cook Time30 minutes
Servings: 6 servings
Author: natasha

Ingredients

  • 1 lb sweet Italian sausage
  • 2 cups of broken lasagna noodles
  • 1 jar Carbone marinara or any quality marinara
  • 2 cups chicken broth
  • 2 cups beef broth
  • 1 white onion diced
  • 1 tbsp garlic paste
  • 2 tbsp tomato paste
  • 2 cups fresh spinach or more as desired
  • 1 tsp Italian seasoning
  • fresh basil to taste
  • Salt to taste
  • pepper to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Tony’s no salt or any all-purpose seasoning
  • 1/3 cup heavy cream

Ricotta Topping

  • 1 cup ricotta
  • 1/3 cup mozzarella
  • 1/3 cup parmesan
  • Salt to taste
  • Pepper to taste
  • Freshly chopped parsley to taste

Instructions

  • In a large pot or Dutch oven, brown 1 lb of sweet Italian sausage over medium heat. Break it apart with a spoon as it cooks. Once browned, drain any excess grease and skim off any extra oil so your soup stays light but flavorful.
  • Add in your diced onion and cook until softened, about 3–4 minutes. Stir in 1 tablespoon garlic paste and 2 tablespoons tomato paste, letting it cook for another minute so everything gets fragrant and rich.
  • Pour in 1 jar of Carbone marinara (or your favorite high-quality marinara), 2 cups chicken broth, and 2 cups beef broth. Stir well. Season with Italian seasoning, oregano, fresh basil, salt, pepper, garlic powder, onion powder, and a little all-purpose seasoning (like Tony’s no salt). Bring the soup up to a simmer.
  • Once soup is simmering, add in broken lasagna noodle, cover and let the soup simmer on low for about 20 minutes. This gives the flavors time to come together. Stir occasionally so nothing sticks to the bottom.
  • Stir in 2 cups (or more) of fresh spinach and let it wilt into the soup. Then add 1/3 cup of heavy cream to make it silky and balanced. Taste and adjust seasoning if needed.
  • In a small bowl, mix together 1 cup ricotta, 1/3 cup mozzarella, 1/3 cup parmesan, plus salt, pepper, and Italian seasoning to taste.
  • Place dollops of the ricotta mixture directly into soup or save for topping later
  • Ladle the hot soup into bowls. Add a big spoonful of the ricotta mixture right on top and let it melt in. Garnish with fresh parsley or basil if you like.

Notes

Lasagna soup is intended to be a thicker soup but if you want a soupier consistency, add more broth. The noodles will soak up the broth once stored in the refrigerator so add broth upon reheating the next day for best results.