If you’ve ever had Marry Me Chicken and fallen in love with its creamy, sun-dried tomato flavor, imagine marrying it with cozy, cheesy lasagna soup. That’s exactly what this recipe does! It’s hearty, comforting, and guaranteed to win over anyone who takes a bite (hence the “marry me” name!).

What makes this version extra special is the use of rich, nourishing bone broth. It deepens the flavor of the soup and adds a homemade, slow cooked taste even though this recipe only takes about 30 minutes to make.

Why You’ll Love This Recipe

• Bone broth magic – gives the soup a savory, full-bodied flavor you can’t get from water or regular broth.
• One-pot meal – easy cleanup with everything cooked in one pot.
• Crowd-pleasing flavors – creamy, cheesy, and loaded with pasta.
• Versatile – make it with sausage for a bolder flavor, or ground beef for a classic lasagna taste.
• Quick comfort – all the cozy lasagna vibes in just 30 minutes.

Tips & Variations

• Bone broth is key: It gives the soup that extra layer of depth and richness—if you don’t have bone broth, try using a high quality stock.
• Make it lighter: Swap the heavy cream for half-and-half.
• Spice it up: Use hot Italian sausage or add extra red pepper flakes.
• Meal prep tip: For best leftovers, cook the pasta separately and add it just before serving.

What to Serve With It

This soup is hearty on its own, but it pairs beautifully with:

• Garlic bread or cheesy breadsticks
• A simple green salad with balsamic vinaigrette
• Roasted veggies like broccoli or zucchini

Storage

Store leftovers in the fridge for up to 3 days. Reheat gently on the stove—add a splash of bone broth or cream if the pasta has absorbed too much liquid.

Marry Me Lasagna Soup

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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Ingredients

• 1 lb ground beef or ground Italian sausage
• 1 tbsp olive oil (only if using lean beef)
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 tsp crushed red pepper flakes (optional)
• 1 tsp dried oregano
• 1 tsp dried thyme or Italian seasoning
• ½ tsp smoked paprika (optional, for depth)
• Salt & pepper, to taste
• 4 cups beef bone broth (or chicken bone broth, if preferred)
• 1 (14 oz) can crushed tomatoes
• ½ cup sun-dried tomatoes, chopped (oil-packed, drained) + more for serving
• 2 cups dry farfalle pasta (or 8 lasagna noodles, broken into pieces)
• ½ cup heavy cream
• ½ cup freshly grated parmesan cheese + more for serving
• 1 cup shredded mozzarella cheese + more for serving
• ½ cup ricotta (optional, for serving)
• Fresh basil, chopped (for garnish)
• 2 cups fresh spinach (optional but recommended)

Instructions

1. In a large pot, cook sausage or ground beef until browned. Drain excess grease if needed.
2. Add onion and sauté until soft. Stir in garlic, oregano, thyme, paprika, and red pepper flakes. Cook until fragrant.
3. Pour in the bone broth, crushed tomatoes, and sun-dried tomatoes. Stir well.
4. Add pasta and simmer uncovered until al dente (about 10–12 minutes). Stir often so they don’t stick.
5. Lower heat. Stir in heavy cream, parmesan, and mozzarella until melted and smooth. Mix in spinach until wilted. Taste and season with salt/pepper. Remove from heat.
6. Ladle into bowls, top with dollops of ricotta, extra sun-dried tomatoes, fresh basil, and more cheese. Enjoy!