Go Back

Marry Me Lasagna Soup

Marry me lasagna soup is a creamy Italian-American tomato broth with sausage, broken lasagna noodles, and a rich ricotta mozzarella dollop. Expect tender noodles simmered right in the pot and a quick parmesan + spinach finish for a hearty, spoonable texture.
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: 670
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage base
  • 1 lb Italian sausage Use casings removed if needed.
  • 1 onion, diced Dice finely for even sautéing.
  • 4 cloves garlic, minced Minced to distribute flavor.
  • 0.5 cup sun-dried tomatoes in oil, chopped Chop small so they melt into the broth.
  • 1 can (28 oz) crushed tomatoes Standard crushed canned tomatoes.
  • 4 cup chicken broth Low-sodium if you prefer to control salt.
  • 1 cup heavy cream Adds the signature creamy body.
  • 2 tbsp tomato paste Helps deepen the tomato flavor.
  • 1 tsp Italian seasoning Dried blend.
  • 0.5 tsp red pepper flakes Adjust heat to taste.
  • 2 cup fresh spinach Fresh or thawed and drained if needed.
  • 8 lasagna noodles, broken into pieces Break before cooking so they simmer evenly.
  • 0.5 cup parmesan, grated Freshly grated melts better.
  • Salt and pepper to taste Season at the end of cooking.
Ricotta dollop
  • 1 cup ricotta For dolloping on top.
  • 1 cup shredded mozzarella Stir into ricotta for a melty dollop.
  • sun-dried tomato Use a small extra amount from the chopped jar (optional but recommended).
  • fresh basil Finish each bowl for aroma and color.

Equipment

  • 1 Dutch oven

Method
 

Cook the soup
  1. Brown the Italian sausage in a large pot, then drain the fat.
  2. Sauté the onion for 4 minutes; add the garlic and sun-dried tomatoes and cook 2 minutes.
  3. Stir in the tomato paste and cook for 1 minute.
  4. Add the crushed tomatoes, chicken broth, heavy cream, Italian seasoning, and red pepper flakes, then bring to a simmer.
  5. Add the broken lasagna noodles and cook 10-12 minutes until tender.
  6. Stir in the spinach and parmesan and cook for 2 minutes, until the spinach wilts.
  7. Season with salt and pepper to taste.
Make the ricotta dollop and serve
  1. Mix the ricotta with shredded mozzarella and add sun-dried tomato or two.
  2. Serve in each bowl with a generous dollop, then top with fresh basil.

Notes

For the creamiest texture, warm the cream before adding so it doesn’t cool the simmer. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove with a splash of broth or water since the noodles thicken as they sit. Freezing is not recommended because the noodles and dairy can change texture. For a dairy-light option, use half-and-half in place of heavy cream and substitute low-moisture part-skim mozzarella in the ricotta dollop.