Go Back

One Pot Lasagna Soup

One Pot Lasagna Soup is an Italian-American tomato broth packed with tender broken lasagna noodles and Italian sausage, finished with a ricotta-mozzarella cheese dollop. Everything simmers in one wide pot so the noodles cook right in the sauce for an easy, comforting texture.
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: 620
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Aromatics and sauce base
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
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 cup basil
Seasoning
  • Salt and pepper to taste Use to season the soup to taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the Italian sausage directly in a large wide pot over medium-high heat, then drain excess fat.
  2. Add the diced onion and cook for 3 minutes until softened, stirring as needed.
Build the tomato base
  1. Add the minced garlic and tomato paste and cook for 2 minutes, stirring until fragrant.
  2. Pour in the crushed tomatoes, diced tomatoes, and chicken broth, then stir in Italian seasoning, dried basil, and red pepper flakes.
Cook the noodles
  1. Bring the pot to a boil.
  2. Add the broken lasagna noodles and simmer for 10-12 minutes, stirring every 2-3 minutes to prevent sticking, until tender.
Finish and serve
  1. Season with salt and pepper to taste.
  2. Mix the ricotta, shredded mozzarella, parmesan, and basil for the cheese topping.
  3. Serve with a generous spoonful of the cheese topping in each bowl.

Notes

Stir more frequently once the noodles go in to keep them from clumping. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of broth or water. Freezing is not recommended because the lasagna noodles can soften too much after thawing. For a lighter option, use chicken sausage instead of Italian sausage and partially skim the mozzarella.