Go Back

Marry Me Lasagna Soup

Marry Me lasagna soup is a creamy tomato broth loaded with Italian sausage, sun-dried tomatoes, and tender broken lasagna noodles. Finish with a ricotta-and-mozzarella dollop and fresh basil so every spoonful gets that signature lasagna flavor without layering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Onion, diced
  • 1 onion diced
Garlic, minced
  • 4 garlic minced cloves
Sun-dried tomatoes in oil, chopped
  • 0.5 cup sun-dried tomatoes in oil chopped
Crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
Chicken broth
  • 4 cup chicken broth
Heavy cream
  • 1 cup heavy cream
Tomato paste
  • 2 tbsp tomato paste
Italian seasoning
  • 1 tsp Italian seasoning
Red pepper flakes
  • 0.5 tsp red pepper flakes
Fresh spinach
  • 2 cup fresh spinach
Lasagna noodles
  • 8 lasagna noodles broken into pieces
Parmesan, grated
  • 0.5 cup parmesan grated
Ricotta dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup sun-dried tomato from the oil, chopped (for the dollop)
  • 0.25 cup fresh basil chopped (for the dollop)
Salt and pepper
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the soup base
  1. Brown the Italian sausage in a large pot, breaking it up as it cooks, until browned; drain excess fat.
  2. Sauté the diced onion for 4 minutes, then add the minced garlic and chopped sun-dried tomatoes and cook for 2 more minutes.
  3. Stir in the tomato paste and cook for 1 minute to deepen flavor.
  4. Add the crushed tomatoes, chicken broth, heavy cream, Italian seasoning, and red pepper flakes, then bring the mixture to a simmer.
Cook noodles, wilt spinach, and finish
  1. Add the broken lasagna noodles and cook for 10-12 minutes, stirring occasionally, until tender.
  2. Stir in the fresh spinach and grated parmesan and cook for 2 minutes until the spinach wilts.
  3. Season the soup with salt and black pepper to taste.
Make the ricotta dollop and serve
  1. Mix the ricotta with shredded mozzarella, chopped sun-dried tomato (or two), and fresh basil to form a dollop.
  2. Serve the soup in bowls with a generous dollop of the ricotta mixture in each bowl.

Notes

For the richest texture, keep the soup at a gentle simmer once you add the noodles so they cook tender without turning the broth grainy. Store leftovers in the refrigerator for up to 3 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not recommended due to the cream. If you want a lighter version, use half-and-half instead of heavy cream for a similar creaminess.