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Easy 20-Minute Lasagna Soup with Ricotta

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A quick and comforting weeknight dinner that captures the flavors of traditional lasagna in a soup form, featuring tender noodles, savory sausage, and creamy ricotta dollops.

Ingredients

Scale
  • 1 lb Italian sausage (sweet or hot), casings removed
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 jar (24-26 oz) marinara or pasta sauce
  • 4 cups low-sodium chicken or vegetable broth
  • 4–6 uncooked lasagna noodles, broken into 2-inch pieces
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 cup whole-milk ricotta cheese
  • 1 large egg, beaten
  • 1/4 cup grated parmesan cheese, plus extra for serving
  • 2 cups fresh baby spinach
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add Italian sausage and break into crumbles; cook until browned.
  2. Add diced onion to the pot and sauté for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  3. Pour in marinara sauce and broth, stirring to combine and scrape up browned bits from the bottom. Add broken lasagna noodles, basil, and oregano.
  4. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes until noodles are tender.
  5. While noodles simmer, whisk ricotta, beaten egg, half of the parmesan, and a pinch of salt and pepper in a small bowl until smooth.
  6. Once noodles are al dente, turn off heat and stir in fresh spinach until wilted.
  7. Ladle soup into bowls and top each serving with a generous dollop of the ricotta mixture. Sprinkle with remaining parmesan and serve immediately.

Notes

Break noodles into 2-inch pieces for even cooking. Do not stir the ricotta into the soup; dollop it on top to maintain texture. If soup is too thick, add more broth. Do not freeze this soup as ricotta and pasta do not freeze well.

Nutrition

Keywords: lasagna soup, quick dinner, comfort food, ricotta soup, weeknight meals, Italian soup, easy recipes

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