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
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
- In a large pot, cook sausage or ground beef until browned. Drain excess grease if needed.
- Add onion and sauté until soft. Stir in garlic, oregano, thyme, paprika, and red pepper flakes. Cook until fragrant.
- Pour in the bone broth, crushed tomatoes, and sun-dried tomatoes. Stir well.
- Add pasta and simmer uncovered until al dente (about 10–12 minutes). Stir often so they don’t stick.
- 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.
- Ladle into bowls, top with dollops of ricotta, extra sun-dried tomatoes, fresh basil, and more cheese. Enjoy!