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Easy One-Pot Lasagna Soup with Homemade Ricotta

Easy One-Pot Lasagna Soup - featured image
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A rich and brothy one-pot lasagna soup with tender pasta, crumbled Italian sausage, and a creamy ricotta dollop with lemon zest and fresh basil. Ready in under 40 minutes, it delivers all the comfort of classic lasagna without the layering or baking.

Ingredients

Scale
  • 1 lb Italian sausage (mild or sweet, casings removed)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (28 oz) crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 8 oz mafalda pasta (or broken lasagna noodles, fusilli, or shells)
  • 3 cups fresh spinach
  • 1 cup whole milk ricotta cheese
  • 1 teaspoon lemon zest
  • ¼ cup fresh basil, chopped (divided)
  • Salt and black pepper to taste
  • ½ cup grated Parmesan cheese (for serving)

Instructions

  1. Brown the Sausage: Heat a large Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Leave about 1 tablespoon of fat in the pot; spoon off any excess.
  2. Sauté the Aromatics: Reduce heat to medium. Add the diced onion and cook for 3-4 minutes until soft and translucent, scraping up browned bits. Add minced garlic, tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until tomato paste darkens and garlic is fragrant.
  3. Build the Broth: Pour in the crushed tomatoes and chicken broth. Stir to combine, ensuring tomato paste is fully incorporated. Bring to a boil, then reduce to a gentle simmer. Season with a pinch of salt and black pepper.
  4. Cook the Pasta: Add the mafalda pasta to the pot, stirring to submerge. Simmer for 10-12 minutes, stirring occasionally, until pasta is al dente.
  5. Wilt the Spinach: Turn off the heat. Add fresh spinach and stir gently until wilted, about 1-2 minutes. Taste and adjust seasoning with more salt and pepper if needed.
  6. Make the Ricotta Dollop: In a small bowl, combine whole milk ricotta, lemon zest, and half of the chopped fresh basil. Stir gently with a fork until just combined. Season with a tiny pinch of salt and black pepper. Do not overmix.
  7. Assemble and Serve: Ladle hot soup into bowls. Spoon a generous dollop of the ricotta mixture into the center of each bowl. Sprinkle with grated Parmesan and remaining fresh basil. Serve immediately with crusty bread or a side salad.

Notes

For leftovers, cook pasta separately and add to each bowl when serving to prevent it from absorbing too much broth. The ricotta dollop should always be made fresh. Whole milk ricotta is recommended for best texture; low-fat ricotta may become watery. To freeze, make the broth base without pasta and freeze for up to 3 months; cook fresh pasta when reheating.

Nutrition

Keywords: lasagna soup, one-pot soup, Italian sausage soup, ricotta dollop, easy dinner, comfort food, 30-minute meal

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