Go Back

One Pot Lasagna Soup

One pot lasagna soup with broken lasagna noodles simmered until tender in a rich tomato-broth base. Brown Italian sausage, simmer the pasta, then finish with a ricotta-mozzarella dollop for creamy, comforting spoonable layers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Aromatics and tomatoes
  • 1 onion, diced
  • 5 garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 0.25 Salt and pepper to taste
Lasagna noodles
  • 9 lasagna noodles, broken into 2-inch pieces
Cheese topping
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 0.25 tsp basil

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the soup base
  1. Brown Italian sausage in a large wide Dutch oven over medium-high heat until cooked through, then drain excess fat.
  2. Add the diced onion and cook for 3 minutes, stirring, then add the minced garlic and tomato paste and cook for 2 minutes.
Simmer and cook the noodles
  1. Pour in the crushed tomatoes, diced tomatoes, and chicken broth, then stir in Italian seasoning, dried basil, and red pepper flakes.
  2. Bring to a boil, then add the broken lasagna noodles and stir to submerge.
  3. Simmer for 10-12 minutes, stirring every 2-3 minutes to prevent sticking, until the noodles are tender.
Season and serve with cheese topping
  1. Season the soup with salt and pepper to taste.
  2. Mix the ricotta, shredded mozzarella, parmesan, and basil, then serve with a generous spoonful in each bowl.

Notes

Pro tip: break the lasagna noodles into 2-inch pieces so they cook evenly during the 10-12 minute simmer without turning mushy. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth if thick. Freezing: yes, freeze up to 2 months, then reheat with a bit of extra broth for best texture. For a lower-fat option, use part-skim ricotta and mozzarella while keeping the parmesan as written.