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Easy One-Pot Lasagna Soup with Italian Sausage

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A comforting, deconstructed lasagna soup that captures all the rich flavors of traditional lasagna in a quick, one-pot meal. Featuring Italian sausage, tender noodles, and creamy ricotta pockets, this hearty dish is perfect for busy weeknights.

Ingredients

Scale
  • 1 pound sweet or mild Italian sausage (casings removed)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 cans (28 ounces each) crushed tomatoes
  • 2 tablespoons tomato paste
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 8 to 10 lasagna noodles, broken into pieces
  • 15 ounces whole milk ricotta cheese
  • 1 cup shredded low-moisture mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large 6-quart Dutch oven or heavy-bottomed pot over medium heat.
  2. Add diced onions and sauté for 3-4 minutes until translucent and soft.
  3. Add the Italian sausage to the pot, breaking it into small crumbles with a wooden spoon. Cook until browned and no longer pink (about 7 minutes). If there is excessive grease, drain some, but leave a little for flavor.
  4. Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Add the tomato paste and stir into the meat mixture. Cook for 1 minute to caramelize slightly.
  6. Pour in the crushed tomatoes and chicken broth. Scrape the bottom of the pot to release any browned bits (fond).
  7. Stir in the Italian seasoning, dried oregano, and red pepper flakes.
  8. Bring the mixture to a boil. Add the broken lasagna noodles, ensuring they are submerged.
  9. Reduce heat to low, cover with a lid, and simmer for 12-15 minutes, stirring occasionally, until noodles are tender.
  10. Turn off the heat. Drop spoonfuls of ricotta cheese directly into the hot soup; do not stir immediately. Let sit for a moment to create creamy pockets.
  11. Sprinkle shredded mozzarella over the top and cover the pot for 2 minutes to melt.
  12. Stir in the grated Parmesan cheese. Taste and add salt and black pepper as needed.
  13. Serve hot, garnished with fresh basil if desired.

Notes

For a lighter version, swap Italian sausage for ground turkey or chicken. For gluten-free, use gluten-free lasagna noodles or penne. The soup thickens as it sits; add extra broth or water when reheating. Do not overcook the noodles as they continue to absorb liquid off the heat.

Nutrition

Keywords: lasagna soup, one pot meal, Italian sausage soup, comfort food, quick dinner, easy recipe, ricotta soup

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