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Marry Me Lasagna Soup

Marry me lasagna soup is a creamy Italian-American one-pot meal with a rich tomato broth, tender broken lasagna noodles, and a ricotta swirl. Expect sun-dried tomatoes, sausage, and fresh basil to create a comforting, restaurant-style bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Sausage and soup base
  • 1 lb Italian sausage
  • 1 onion diced
  • 4 cloves garlic minced
  • 0.5 cup sun-dried tomatoes in oil chopped
  • 1 can (28 oz) crushed tomatoes
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
Lasagna noodles and cheese
  • 2 cup fresh spinach
  • 8 count lasagna noodles broken into pieces
  • 0.5 cup parmesan grated
Ricotta dollop and finishing
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.5 cup sun-dried tomato sun-dried tomato for mixing into dollop; use chopped from the oil if needed
  • 1 tbsp fresh basil for mixing and serving
  • 0.25 Salt and pepper to taste
  • 0.25 pepper and salt to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the base
  1. Brown the Italian sausage in a large pot, then drain excess fat.
  2. Sauté the onion for 4 minutes; add the garlic and sun-dried tomatoes, then cook for 2 minutes.
  3. Stir in the tomato paste and cook for 1 minute.
Simmer and cook the noodles
  1. Add the crushed tomatoes, chicken broth, heavy cream, Italian seasoning, and red pepper flakes, then bring to a simmer.
  2. Add the broken lasagna noodles and cook 10-12 minutes, until tender.
Wilt greens and melt in cheese
  1. Stir in the spinach and parmesan, then cook for 2 minutes until the spinach wilts.
  2. Season with salt and pepper to taste.
Make ricotta dollops and serve
  1. Mix ricotta with shredded mozzarella and a spoonful or two of sun-dried tomato until creamy.
  2. Serve soup in bowls with a generous dollop of the ricotta mixture, and finish with fresh basil.

Notes

Pro tip: keep the soup at a steady simmer while the noodles cook so the broth stays creamy instead of boiling hard. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently on the stove. Freezing is not recommended because the cream can separate. For a lighter option, use half-and-half instead of heavy cream and add the parmesan at the end for a similar texture.