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Easy One-Pot Lasagna Soup with Italian Sausage

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This one-pot lasagna soup is a quick and easy weeknight dinner that delivers all the comforting flavors of classic lasagna without the fuss. Rich broth, tender noodles, and creamy ricotta come together in under 45 minutes, making it a perfect meal for busy evenings.

Ingredients

Scale
  • 1 lb (450g) Italian sausage (mild or hot), casings removed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (28 oz / 800g) crushed tomatoes (preferably San Marzano)
  • 4 cups (960ml) low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste (start with 1 tsp salt and ½ tsp pepper)
  • 8–10 lasagna noodles, broken into 1–2 inch pieces
  • 1 cup (240g) full-fat ricotta cheese
  • 1 cup (120g) shredded mozzarella cheese
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Brown the Sausage: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage (casings removed) and break it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Do not drain the fat.
  2. Sauté the Aromatics: Add the diced onion to the pot with the sausage. Cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Build the Broth: Pour in the crushed tomatoes and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot. Add the dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a boil.
  4. Cook the Noodles: Once the broth is boiling, add the broken lasagna noodles. Stir gently to make sure they are submerged. Reduce the heat to medium-low and let it simmer uncovered for 12-15 minutes, stirring occasionally, until the noodles are tender but still al dente.
  5. Add the Ricotta: Turn off the heat. Dollop the ricotta cheese into the pot and stir gently until mostly incorporated, leaving some creamy swirls.
  6. Serve and Top: Ladle the soup into bowls. Top each bowl with a generous sprinkle of shredded mozzarella and a pinch of fresh parsley. Serve immediately.

Notes

The soup will thicken as it sits because the noodles continue to absorb liquid. If making ahead, add an extra ½ cup of broth when reheating. Taste and adjust seasoning before serving. For a vegetarian version, use plant-based sausage and vegetable broth. For a dairy-free version, use dairy-free ricotta and shredded vegan mozzarella.

Nutrition

Keywords: lasagna soup, one-pot, Italian sausage, weeknight dinner, comfort food, easy recipe

Find it online: https://milacook.com/easy-one-pot-lasagna-soup-with-italian-sausage/