TikTok Lasagna Soup Recipe! The Original Full Step BY Step Recipe

Ingredients

• 1 pound Ground Italian Sausage (low‑fat, from Aldi)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 3 cups Spaghetti Sauce (any brand, preferably marinara style)
• 32 fluid ounces Chicken Broth (full 32‑oz carton)
• 16 fluid ounces Beef Broth (half of a 32‑oz carton, reserve extra for reheating)
• 1 can Italian‑Style Diced Tomatoes (14.5‑oz can)
• 8 ounces Lasagna Noodles (break into bite‑size pieces; can use mini lasagna or broken spaghetti)
• 1 teaspoon Garlic Pepper
• 0.5 teaspoon Dried Oregano
• 0.5 teaspoon Dried Basil Leaves
• 1 teaspoon Tomato Bouillon Powder (contains chicken flavor, not vegetarian)
• 0.5 teaspoon Seasoned Salt
• 1 cup Heavy Whipping Cream (adds richness; can substitute half‑and‑half)
• 8 ounces Ricotta Cheese (small tub, about 1 cup)
• 0.33 cup Italian‑Style Shredded Cheese Blend (handful, about 1/3 cup)
• 0.33 cup Mozzarella Cheese Blend (handful, about 1/3 cup)
• 0.25 teaspoon Additional Seasoned Salt (for ricotta mixture)
• 0.25 teaspoon Additional Garlic Pepper (for ricotta mixture)

Instructions

1. Brown the Sausage

   Heat the large stockpot over medium‑high heat. Add the 1 lb ground Italian sausage and crumble it as it cooks until fully browned, about 5 minutes.

   Time: PT5M

2. Drain Excess Grease

   Place a fine mesh strainer over a bowl, pour the cooked sausage into it, and let the grease drip off. Pat the surface with a paper towel to remove any remaining fat.

   Time: PT2M

3. Add Spaghetti Sauce

   Return the drained sausage to the pot and stir in 3 cups of spaghetti sauce.

   Time: PT1M

4. Add Broths and Diced Tomatoes

   Pour in the 32 fl oz chicken broth, 16 fl oz beef broth, and the 14.5‑oz can of diced tomatoes. Stir to combine.

   Time: PT2M

5. Break and Add Lasagna Noodles

   Break the 8 oz lasagna noodles into bite‑size pieces (about 1‑2 inch) and add them to the pot, ensuring they are fully submerged.

   Time: PT2M

6. Season the Soup

   Add 1 tsp garlic pepper, ½ tsp dried oregano, ½ tsp dried basil, 1 tsp tomato bouillon, and ½ tsp seasoned salt. Stir well.

   Time: PT2M

7. Bring to a Boil and Simmer

   Increase heat to bring the soup to a rolling boil, then cover, reduce to low, and simmer for 8 minutes.

   Time: PT8M

8. Prepare Ricotta Cheese Mixture

   While the soup simmers, combine the 8 oz ricotta, ⅓ cup Italian shredded cheese blend, ⅓ cup mozzarella blend, ¼ tsp seasoned salt, and ¼ tsp garlic pepper in a small bowl. Mix until evenly combined.

   Time: PT5M

9. Add Cream and Ricotta Mixture

   Uncover the soup, stir, then pour in 1 cup heavy whipping cream. Add two heaping tablespoons of the ricotta mixture and whisk gently to incorporate.

   Time: PT2M

10. Final Cook

    Replace the lid and cook for an additional 2‑5 minutes, or until the noodles are tender and the soup is heated through.

    Time: PT5M

11. Adjust Seasoning and Serve

    Taste the soup and add more seasoned salt or garlic pepper if needed. Ladle into bowls and top with the remaining ricotta mixture or extra shredded cheese.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Italian Sausage: ground turkey, ground beef, plant‑based sausage
• Instead of Onion Powder: finely minced fresh onion
• Instead of Garlic Powder: fresh minced garlic
• Instead of Spaghetti Sauce: crushed tomatoes with herbs
• Instead of Chicken Broth: vegetable broth, water with bouillon
• Instead of Beef Broth: vegetable broth, more chicken broth
• Instead of Italian‑Style Diced Tomatoes: regular diced tomatoes, crushed tomatoes
• Instead of Lasagna Noodles: broken penne, small shells, gluten‑free lasagna noodles
• Instead of Garlic Pepper: ground black pepper, garlic salt
• Instead of Dried Oregano: Italian seasoning
• Instead of Dried Basil Leaves: fresh basil, chopped
• Instead of Tomato Bouillon Powder: vegetable bouillon, extra tomato paste
• Instead of Seasoned Salt: regular salt + herbs
• Instead of Heavy Whipping Cream: half‑and‑half, whole milk + butter
• Instead of Ricotta Cheese: cottage cheese (drained)
• Instead of Italian‑Style Shredded Cheese Blend: parmesan, pecorino romano
• Instead of Mozzarella Cheese Blend: shredded mozzarella
• Instead of Additional Seasoned Salt (for ricotta mixture): regular salt
• Instead of Additional Garlic Pepper (for ricotta mixture): ground black pepper

Equipment Needed

• Large Stockpot
• Fine Mesh Strainer
• Wooden Spoon
• Measuring Cups and Spoons
• Whisk (optional)

Critical Steps — Do Not Skip

• Browning and draining the sausage to avoid excess grease.
• Breaking lasagna noodles safely and ensuring they are fully submerged.
• Simmering the soup for exactly 8 minutes to cook noodles without mushiness.
• Incorporating the ricotta‑cheese mixture and heavy cream for creaminess.
• Final cooking time to finish noodle texture and adjust consistency.

Chef Tips from the Video

• Use low‑fat Italian sausage to keep the soup from becoming greasy.
• For extra freshness, stir in a handful of chopped fresh basil just before serving.
• A drizzle of good olive oil on top adds a glossy finish and depth of flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently and add a splash of broth if thickened.

Freezer: Freeze in freezer‑safe containers for up to 2 months. Thaw overnight in the fridge and reheat with extra broth.

Room temperature: Do not store at room temperature; cool to room temp before refrigerating.

Make-Ahead Tips

• Prepare the ricotta cheese mixture up to 24 hours ahead and store covered in the fridge.
• Cook the soup base without cream; add cream and ricotta just before serving.
• Portion broth separately for easy thinning when reheating.

Frequently Asked Questions