One-Pot Lasagna Soup

Brown the Meat In a large Dutch oven or pot, brown the Italian sausage over medium-high heat. Use a wooden spoon to break it into small crumbles.
Sauté Aromatics Add the onions to the pot and cook until translucent (about 5 minutes). Stir in the garlic for the last 60 seconds until fragrant.
Simmer the Base Pour in the marinara sauce and broth. Bring the mixture to a boil.
Cook the Noodles Add the broken lasagna noodles directly into the boiling soup. Reduce heat to a simmer and cook according to the pasta package directions (usually 10–12 minutes) until the noodles are tender.
Mix the Cheese Dollop While the pasta cooks, stir together the ricotta, mozzarella, parmesan, and herbs in a small bowl.
The Assembly Ladle the hot soup into bowls. Top each serving with a massive dollop of the ricotta mixture. As you eat, the cheese melts into the broth, creating a creamy, “lasagna-like” texture.

Don’t Overcook: The noodles will continue to soak up liquid as the soup sits. If you plan on having leftovers, cook the noodles separately and add them to the bowls individually so they don’t turn into mush overnight.
The “Lace” Edge: For extra flavor, stir in a handful of fresh spinach right at the end. The heat from the soup will wilt it perfectly.
Deglaze for Depth: If there are brown bits stuck to the bottom of the pot after browning the meat, add a splash of red wine to scrape them up before adding the broth.

Vegetarian: Swap the sausage for chopped mushrooms and zucchini, and use vegetable broth.
Creamy Version: Stir in 1/2 cup of heavy cream at the very end for a “pink sauce” style soup.