This lasagna soup has been my weeknight lifesaver and comfort go to for years. I first put this combination together on a rainy evening when I wanted the deep, layered flavors of lasagna without the hours of assembly and baking. The result felt like a revelation. The broth carries the sweet tomato notes of marinara while browned sweet Italian chicken sausage adds savory depth and a tender mouthfeel. The broken lasagna noodles absorb that broth in a way that makes each spoonful feel indulgent yet homey.

I remember my family gathered around the table while the kitchen smelled of garlic and warm tomatoes. Even the pickiest eater asked for seconds because the texture balance between the tender pasta and the creamy ricotta topping is irresistible. What makes this dish special is how it scales across cooking methods. I use a Dutch oven for a quick stovetop version, a slow cooker for a hands off day, and an electric pressure cooker when I need dinner fast. Each method yields the same comforting lasagna essence with slightly different convenience advantages.

Ingredients

• Chicken sausage: Use 14 ounces of sweet Italian chicken sausage with the casing removed. Chicken sausage gives a lighter fat profile and a subtle sweetness that pairs well with tomato based broth.
• Onion and garlic: Half a medium onion chopped and two crushed cloves of garlic. Use yellow onion for sweetness or a white onion for sharper notes depending on preference.
• Fresh parsley: Four tablespoons chopped, divided. Parsley adds a clean herb lift and keeps the dish from feeling overly rich.
• Broth and water: Three cups low sodium fat free chicken broth plus two and a half cups water. The mix keeps sodium in check while maintaining savory depth.
• Marinara sauce: Two cups quick store bought marinara saves time. Look for a brand with basil and no added sugar for the best balance.
• Bay leaves and pepper: Two bay leaves and fresh cracked black pepper to season the stock and give subtle aromatics.
• Lasagna noodles: Six ounces of broken lasagna noodles. Whole wheat or gluten free noodles can be used to suit dietary needs.
• Toppings: For finishing use six tablespoons shredded part skim mozzarella, half a cup part skim ricotta, three tablespoons grated parmesan, two tablespoons chopped parsley and quarter cup fresh basil chiffonade.

Instructions

Stovetop base: Heat a large soup pot or Dutch oven over medium heat and spray with cooking oil. Add the sausage and cook until browned while breaking it into small pieces with a wooden spoon. This will take about four to five minutes and you want golden edges for the best flavor. Add the chopped onion and crushed garlic and cook until translucent, about two to three minutes, taking care not to brown the garlic to avoid bitterness. Build the broth: Add two tablespoons of chopped parsley, three cups broth, two and a half cups water, two cups marinara, two bay leaves, and a few grinds of fresh black pepper. Bring to a gentle boil then cover and reduce to a simmer. Let the flavors meld for about thirty minutes so the tomato and sausage infuse the liquid. Pasta and finish: When the broth has simmered, add the broken lasagna noodles and cook uncovered according to the pasta package directions which is usually eight to twelve minutes. Meanwhile combine the ricotta, parmesan, and remaining two tablespoons of parsley in a small bowl and stir until smooth. Divide the soup between six bowls and top each with two tablespoons of the ricotta mixture, one tablespoon of shredded mozzarella, fresh cracked pepper, and a pinch of chiffonade basil. Slow cooker option: Brown the sausage with onion and garlic in a skillet over medium high heat for three to four minutes then transfer to a slow cooker. Add parsley, broth, water, marinara, bay leaves and pepper. Cook on low for eight hours or high for four hours. About thirty minutes before serving remove bay leaves and add broken pasta then cook until pasta is tender. Instant Pot method: Use the saute function and brown the sausage with onion and garlic for four to five minutes then add parsley, broth, water, marinara, bay leaves and pepper. Seal and cook at high pressure for fifteen minutes. After a natural or quick release, add the broken pasta and cook at high pressure for three minutes then quick release. Finish with the ricotta topping.

Storage Tips

Store cooled soup in airtight containers in the refrigerator for up to four days. For freezing divide into single serving portions and leave a little headroom as liquids expand when frozen. Label with the date and use within three months for best quality. When reheating from frozen, thaw overnight in the refrigerator then warm gently over low heat until steaming. If the pasta has absorbed too much liquid, add a splash of broth or water while reheating and stir until the texture returns to desired consistency. Avoid reheating at very high heat which can break down the dairy toppings.

Ingredient Substitutions

For a lower dairy option use dairy free ricotta and a shredded dairy free mozzarella alternative. Substitute bulk pork sausage or turkey Italian sausage for roughly the same flavor profile if chicken is not available. If you need gluten free choose gluten free lasagna noodles and add two minutes more cooking time depending on the brand. Swap part skim dairy for full fat cheeses if you prefer a richer finish but reduce added salt to keep balance. For a vegetarian approach omit sausage and add a can of rinsed lentils or diced roasted mushrooms for umami depth.

Serving Suggestions

Serve bowls with crusty bread for dipping or a simple green salad dressed with lemon vinaigrette to cut through the richness. For a more formal dinner present the ricotta in quenelles spooned on top and finish with a drizzle of extra virgin olive oil. Garnish with fresh basil and a few grinds of black pepper. This soup pairs well with a light red wine such as Chianti or with sparkling water and lemon for a family friendly option.

Cultural Background

This adaptation brings the comforting components of classic lasagna into a single bowl. Lasagna traces roots to Italian casserole traditions where layered pasta, cheese and ragu evolved regionally. The soup interpretation is a modern, practical take that keeps the essence of layering by using broth to carry tomato and meat flavors while finishing with cheese to recreate that creamy top layer. It is a hybrid that honors the original while making weeknight cooking approachable.

Meal Prep Tips

Make the broth base and sausage mixture up to three days ahead and refrigerate. Keep the ricotta topping separate and store in a covered container. If you plan to meal prep for the week cook pasta fresh when serving or store pasta and broth separately then combine and reheat. For grab and go lunches portion into microwave safe containers and add the cheese topping after reheating. Use reusable BPA free containers for best storage and to minimize waste.

Give this preparation a try on a chilly evening or anytime you want lasagna without the fuss. It is one of those dishes that brings people together with very little effort and plenty of flavor. Make it your own with toppings and substitutions and enjoy the warmth it brings to the table.