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One-Pot Lasagna Soup with Italian Sausage

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This one-pot lasagna soup delivers all the cozy, satisfying flavors of classic lasagna without the hours of layering and baking. Ready in under an hour with simple ingredients, it’s the perfect comfort food for busy weeknights.

Ingredients

Scale
  • 1 lb Italian sausage (mild or sweet, casings removed)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 28 oz can crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp crushed red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8–10 lasagna noodles, broken into 2-inch pieces
  • 3 cups fresh spinach
  • 1 cup ricotta cheese (whole milk)
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh basil, chopped

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 nicely browned, about 5-7 minutes. Transfer the cooked sausage to a plate using a slotted spoon, leaving about 2 tablespoons of rendered fat in the pot.
  2. Sauté the aromatics: Reduce heat to medium. Add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds more, until fragrant.
  3. Build the broth: Pour in the crushed tomatoes and chicken broth. Add the dried oregano, dried basil, and crushed red pepper flakes. Stir everything together, scraping up any browned bits from the bottom of the pot.
  4. Simmer the base: Bring the broth to a boil, then reduce heat to low. Cover and let it simmer for 15 minutes. Taste and season with salt and pepper.
  5. Cook the noodles: Return the browned sausage to the pot. Add the broken lasagna noodles, making sure they’re fully submerged. Increase heat to bring back to a gentle boil, then reduce to a simmer. Cook until noodles are al dente, about 10-12 minutes, stirring occasionally to prevent sticking.
  6. Wilt the spinach: Once noodles are cooked, stir in the fresh spinach. Cook until wilted, about 2 minutes.
  7. Prepare the ricotta topping: In a small bowl, mix together the ricotta cheese, half the grated Parmesan, and half the chopped fresh basil. Season with a pinch of salt and pepper.
  8. Serve and garnish: Ladle the soup into bowls. Top each serving with a generous dollop of the ricotta mixture, a sprinkle of shredded mozzarella, and the remaining Parmesan and fresh basil. Serve immediately.

Notes

Don’t overcook the noodles; cook just until al dente. Brown the sausage well for deep flavor. No-boil lasagna noodles work best. Season in layers. The soup tastes even better the next day. For meal prep, cook noodles separately and add to individual servings when reheating.

Nutrition

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

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