Broken Lasagna Soup With Spinach
PUBLISHED ON: 10.04.2026
I love making soup all year long, although my husband is much more of a “soup when the weather is cool” kind of guy. So when we had one of those rainy, overcast days when the temperature finally felt a little more forgiving, I knew I could get away with making this Broken Lasagna Soup with Spinach for dinner.
This recipe from Bon Appétit has everything I love about lasagna the rich tomato flavor, pasta, Italian sausage and plenty of cheesy goodness but in a cozy bowl of soup. Breaking the lasagna noodles into pieces gives it that rustic, baked-pasta feel without having to make an actual lasagna.
The spinach adds a little freshness and color, and a dollop of ricotta on top makes every spoonful feel indulgent.
It is simple, comforting and exactly the kind of meal I want on a rainy day. And honestly, even my soup-selective husband agreed that this one was worth making.
Broken Lasagna Soup With Spinach
Recipe courtesy of Bon Appetit
Serves 4
Ingredients:
2 Tablespoons extra-virgin olive oil
1lb. hot or sweet Italian sausage, casings removed
1 medium onion, chopped
1 teaspoon kosher salt
5 garlic cloves, thinly sliced
1 4.5-oz tube double concentrated tomato paste (about 1/2 cup)
4 cups chicken broth
10 oz. dried lasagna noodles (about 10 noodles) broken into pieces
Freshly ground black pepper
5 oz. fresh baby spinach
Directions:
Heat oil in a medium Dutch oven or other heavy pot over medium high heat. Arrange sausage pieces ( about 1″) in a single layer. Cook, undisturbed, 3 minutes, then continue to cook, stirring occasionally with a wooden spoon or heat proof rubber spatula, until browned all over and just cooked through, 3-4 minutes more. Using a slotted spoon, transfer sausage to a plate.
Place onion in same pot and season with salt. Cook, stirring often, until slightly softened and starting to brown, about 3 minutes. Add garlic and tomato paste and cook, stirring often, until paste is starting to stick to the pot and has darkened significantly, about 3 minutes. Pour 2 cups water, scraping up any browned bits stuck to bottom of the pot.
Pour in broth and add 1 teaspoon kosher salt. Increase heat to high and bring to a boil. Add noodles and cook, stirring often, until very al dente, about 9 minutes.
Meanwhile, place ricotta in a small bowl and season with salt and pepper, mix well.
Stir another 2 cups water into soup. Return sausage to pot. Reduce heat to low and cook just until meat is warmed through, about 5 minutes. Remove pot from heat and stir in spinach, season soup with more salt and pepper, if needed.
Ladle soup into bowls. Top each with a dollop of ricotta mixture and season with more pepper.