Description
A comforting, one-pot weeknight meal that tastes like lasagna but is ready in 30 minutes. This soup features Italian sausage, marinara, and a trio of cheeses with noodles cooked directly in the broth.
Ingredients
Scale
- 1 pound mild Italian sausage (casings removed)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons butter
- 2 jars (48 oz total) marinara sauce
- 2 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 8 lasagna noodles, broken into pieces
- 15 oz ricotta cheese
- 1 egg
- Handful of chopped fresh parsley
- 2 cups shredded low-moisture mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and break it into small crumbles with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Drain excess grease if necessary, leaving a little for flavor.
- Reduce heat to medium. Add butter to the pot. Once melted, add the diced onion and cook for 2-3 minutes until soft and translucent.
- Add the minced garlic and red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant. Do not let the garlic brown.
- Pour in the marinara sauce and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the dried oregano. Bring the mixture to a gentle boil, then reduce heat to low.
- Break the lasagna noodles into thirds or quarters and add them to the simmering sauce. Stir well to ensure noodles are submerged. Cover the pot and simmer on low heat for 15-20 minutes, stirring occasionally to prevent sticking. Check for tenderness at 15 minutes.
- While noodles cook, whisk together the ricotta cheese, egg, chopped parsley, and a pinch of salt and pepper in a small bowl until smooth.
- Once noodles are tender, turn off the heat. Stir in the shredded mozzarella and half of the Parmesan cheese until melted.
- Spoon dollops of the ricotta mixture into the soup. Do not stir it all in; let it float and melt slightly into the surface.
- Ladle into bowls and top with remaining Parmesan cheese and fresh basil. Serve immediately.
Notes
The soup thickens as it sits and reheats. Add a splash of water or broth when reheating to loosen the consistency. For meal prep, undercook noodles by 2-3 minutes. Fresh lasagna noodles cook much faster (2-4 minutes) and should be added at the end. This soup does not freeze well due to the noodles and ricotta; freeze the sauce base without noodles if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 850
- Fat: 20
- Saturated Fat: 9
- Carbohydrates: 42
- Fiber: 3
- Protein: 22
Keywords: lasagna soup, cheesy soup, Italian sausage soup, one pot dinner, 30 minute meals, comfort food, weeknight dinner, easy soup