If you love creamy tomato-based pasta dishes, my Marry Me Lasagna Soup is for you. Sun-dried tomatoes, garlic, fennel, Parmesan, and heavy cream come together to create a rich, flavorful broth that coats every bite of tender lasagna noodles. Finished with ricotta, fresh herbs, and lemon zest, it’s an easy one-pot dinner that delivers all the comfort of lasagna with a fraction of the effort!
A Note From Kristen
I’ve been on a real “Marry Me” recipe kick lately, so when Giadzy sent me some of their new gluten-free pastas, inspiration struck almost immediately. As soon as I saw the taccole corte, I started thinking about lasagna soup. Its ruffled shape is perfect for catching all that creamy tomato broth, while ricotta, Parmesan, sun-dried tomatoes, and spinach bring those classic Marry Me flavors to every bite. The result is a simple one-pot meal that feels equally at home on a chilly evening or a summer night when you’re craving comfort food without something overly heavy. Happy eating!
~Kristen
If you’re as obsessed with Marry Me flavors as I am, be sure to also check out my Marry Me Roasted Vegetable Medley, Marry Me Potatoes, and Marry Me Butter Beans.
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Marry Me Lasagna Soup
01
SAUTE
Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, salt, fennel seeds, red pepper flakes, and sun-dried tomatoes. Cook for 1 to 2 minutes, until fragrant.
02
SIMMER
Pour in the vegetable broth and crushed tomatoes, then bring to a gentle simmer.
03
COOK THE PASTA
Add the pasta and cook until tender, according to the package directions.
04
ADD CREAM, CHEESE, AND SPINACH
Stir in the cream, Parmesan, and spinach. Cook until the spinach is wilted and the cheese has melted.
05
SERVE
Ladle into bowls and top with ricotta, lemon zest, parsley, black pepper, and additional Parmesan, if desired. Enjoy!
Perfect Lasagna Soup Pairings
- Garlic bread, cheesy breadsticks, or my gluten-free foccacia for soaking up the creamy tomato broth.
- A simple arugula salad, Caesar salad, or mixed greens tossed with a bright citrus vinaigrette.
- Roasted vegetables such as broccoli, Brussels sprouts, cauliflower, or asparagus.
- Crispy appetizers like mozzarella sticks, baked zucchini fries, or parmesan-crusted artichokes.
- An antipasto platter with olives, marinated vegetables, and your favorite Italian cheeses.
- For a heartier meal, serve alongside stuffed mushrooms or Italian-inspired stuffed peppers.
Tips for the Best Marry Me Lasagna Soup
- If using lasagna sheets, break the pasta into similarly sized pieces so it cooks evenly and is easier to eat with a spoon.
- Cook the pasta just until al dente or barely tender. The noodles will continue to soften slightly in the hot broth.
- Stir in the cream, Parmesan, and spinach near the end of cooking to keep the soup rich and the spinach vibrant.
- Freshly grated Parmesan melts more smoothly than pre-shredded varieties and adds the best flavor.
- Let the soup rest for 5 minutes before serving. The broth thickens slightly and the flavors have time to come together.
More Delicious Soups To Try
Marry Me Lasagna Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion diced
- 5 garlic cloves minced
- 1 1/4 teaspoon salt
- 1 teaspoon fennel seeds
- ½ teaspoon red pepper flakes
- ½ cup sun-dried tomatoes chopped
- 6 cups vegetable broth
- 1 14-ounce can crushed tomatoes
- 8 ounces taccole pasta or lasagna sheets torn into pieces use gluten-free if necessary
- ¾ cup heavy cream
- ¾ cup pre-grated Parmesan cheese use rennet-free if vegetarian
- 2 cups frozen spinach
- ricotta cheese
- fresh lemon zest this really takes it a whole other level!
- ground black pepper
- fresh parsley chopped
Method
- Heat the olive oil in a large pot over medium heat. Cook the onion until softened, about 5 minutes.
- Add the garlic, salt, fennel seeds, chile flakes, and sun-dried tomatoes. Cook for 2 minutes longer.
- Add the broth and crushed tomatoes. Bring to a simmer.
- Add the pasta and cook until tender.
- Stir in the cream, Parmesan, and spinach. Cook for a few minutes longer, just until the spinach is warm and wilted.
- Spoon into bowls and top with a dollop of ricotta, a sprinkle of fresh lemon zest, chopped parsley, black pepper, and extra Parmesan. Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
