This lasagna soup became one of my instant go-to comfort meals the first chilly evening I tried it. I wanted all the flavors of a classic lasagna — the garlicky tomato, the savory sausage, the creamy cheeses — but with less fuss and more speed. The first time I served it, my partner asked for the recipe before the bowls were even half empty. It’s a hearty, spoonable meal that brings the same nostalgia as a layered casserole but with a brothy lift that makes it feel lighter and infinitely more weeknight friendly.

I discovered this combination during an impromptu pantry raid: a jar of marinara, a package of whole-wheat lasagna sheets, and a forgotten tub of ricotta. A quick adaptation — browning sausage, simmering the sauce with chicken broth, and finishing with broken lasagna noodles — turned into a reliably forgiving dish. The texture contrast is what keeps me coming back: slightly toothsome lasagna pasta in a comforting, tomato-forward broth, topped with a cool, herby ricotta dollop and a melty dusting of mozzarella. It’s the kind of recipe that warms you from the inside out and makes the whole kitchen smell like an Italian trattoria.

Ingredients

• Cooking spray: A neutral oil spray prevents sticking when browning the sausage; olive oil spray works well and adds a faint Mediterranean note.
• 14 oz sweet Italian chicken sausage (casing removed): Use chicken sausage for a lighter profile; remove casings and break up while browning. If you prefer, pork Italian sausage gives a richer finish.
• 1/2 onion, chopped: Yellow or sweet onion is ideal — it softens into the broth adding body and a touch of natural sweetness.
• 2 cloves garlic, crushed: Fresh garlic is essential for depth; crush or finely mince to bloom its flavor in the hot pan.
• 4 tbsp chopped fresh parsley, divided: Parsley brightens both the broth and the ricotta topping; reserve some for finishing.
• 3 cups low-sodium fat-free chicken broth: Use low-sodium so you can control salt; homemade stock is even better here.
• 2 1/2 cups water: Adds volume so the soup has the right ladleable consistency without overwhelming sodium.
• 2 cups quick marinara sauce: A jarred marinara saves time; choose a brand you like (I often use Rao's or a store-brand with basil and garlic).
• 2 bay leaves: Add subtle aromatic complexity — remove before serving.
• Fresh cracked black pepper: To taste; it punctuates the sweet sausage and tomato base.
• 6 oz broken lasagna noodles (whole wheat or gluten-free): Break sheets into bite-size pieces so they cook evenly in the broth; check package times for quick-cook varieties.
• Topping: 6 tbsp part-skim shredded mozzarella, 1/2 cup part-skim ricotta, 3 tbsp grated Parmesan, 2 tbsp chopped parsley (for ricotta), 1/4 cup fresh basil chiffonade — these balance creaminess, salt, and herbal lift.

Instructions

Stovetop – Brown the sausage: Heat a large soup pot or Dutch oven over medium heat and spray with cooking oil. Add the chicken sausage (casing removed) and brown it, breaking it up with a wooden spoon; this takes about 4–5 minutes. Browning develops savory Maillard flavor that forms the base of the broth. Stovetop – Sofrito and simmer: Add the chopped onion and crushed garlic to the pot and cook 2–3 minutes until softened and aromatic. Stir in 2 tablespoons parsley, the broth, water, marinara, and bay leaves. Add fresh cracked pepper and bring to a boil, then cover, reduce heat, and simmer for about 30 minutes to let flavors meld. Stovetop – Finish with pasta: Stir in the broken lasagna noodles and cook uncovered according to package directions (usually 7–10 minutes for quick noodles). While pasta cooks, combine ricotta, Parmesan, and the remaining 2 tablespoons parsley in a medium bowl. Ladle soup into 6 bowls and top each with about 2 tablespoons of the ricotta mixture and 1 tablespoon shredded mozzarella; garnish with basil and extra cracked pepper. Slow cooker – Prep and cook: Brown the sausage in a skillet with cooking spray for 3–4 minutes; add onion and garlic and cook until soft. Transfer to a slow cooker and add parsley, broth, water, marinara, bay leaves, and pepper. Cook on low for 8 hours or high for 4 hours. About 30 minutes before serving, remove bay leaves and add broken noodles; cook covered until tender. Finish each bowl with the ricotta-Parmesan mixture and mozzarella. Instant Pot – Saute and pressure cook: Use the Sauté function and spray with oil. Brown the sausage 4–5 minutes, then add onion and garlic and cook 2–3 minutes. Cancel Sauté and add parsley, broth, water, marinara, bay leaves, and pepper. Seal and cook at high pressure for 15 minutes. After natural or quick release, stir in broken noodles, seal, and cook high pressure 3 minutes. Quick-release, open, then divide and top with the ricotta mixture and mozzarella.

Storage Tips

Store leftover soup in airtight containers in the refrigerator for up to 3 days if pasta is included. For longer storage, freeze the broth and sausage base (without noodles) for up to 3 months in freezer-safe bags or containers — this prevents the pasta from turning gummy. When reheating refrigerated soup, warm gently on the stovetop and add a splash of water or broth to loosen. If frozen, thaw overnight in the refrigerator before reheating. For single-serve meal prep, pack the ricotta mixture separately and add fresh basil just before serving.

Ingredient Substitutions

If you don’t have chicken sausage, use pork or turkey Italian sausage (or a vegetarian sausage for a meatless version). Swap part-skim ricotta for full-fat ricotta if you prefer creamier texture; it will yield a silkier dollop. For a dairy-free option, omit the cheeses or use vegan ricotta and shredded dairy-free mozzarella. If gluten is a concern, use gluten-free lasagna noodles or break gluten-free pasta into similar-sized pieces; adjust cooking times to avoid overcooking. Low-sodium marinara works well if you need less salt.

Serving Suggestions

Serve bowls with a sprinkle of extra Parmesan, torn basil, and a drizzle of good olive oil. Accompany with crusty garlic bread or a simple green salad to add crunch and freshness. For a weeknight family meal, offer grated cheese and red pepper flakes on the side so each person can customize. This also pairs nicely with roasted vegetables or a citrusy fennel salad when you want a brighter contrast to the rich broth.

Cultural Background

This is a modern, Italian-American twist on a classic layered dish. It preserves the core flavors — tomato, garlic, herbs, sausage, and multiple cheeses — but deconstructs them into a brothy, spoonable form. Deconstructed pasta dishes like this reflect a practical home-cooking approach: all the comforting flavors are maintained while simplifying technique and shortening time. Think of it as an affectionate nod to lasagna that embraces flexibility and speed.

Seasonal Adaptations

In winter, serve with braised greens stirred in near the end for extra heartiness. In summer, use fresh ripe tomatoes blended into the broth with basil for a brighter flavor and top with extra chiffonade basil. Around the holidays, use fennel-seeded sausage or add roasted winter squash for a festive twist. Each season offers a chance to emphasize either brightness or richness while keeping the comforting core intact.

Meal Prep Tips

Make the broth and sausage base in advance and refrigerate for up to 3 days or freeze in portions. Pack noodles and ricotta topping separately for lunchboxes or quick dinners: reheat base, add fresh noodles and cook until tender, then finish with chilled ricotta for the ideal creamy contrast. Use shallow freezer containers for faster thawing and label with date and contents for easy rotation.

This lasagna-inspired bowl is perfect for family dinners, casual gatherings, or a cozy solo night in. It’s forgiving, adaptable, and reliably delicious — make it your own with toppings and seasonal tweaks, and you’ll have a new favorite for many nights to come.