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One Pot Lasagna Soup

One pot lasagna soup with broken lasagna noodles simmered until tender in a rich tomato-meat broth, finished with a ricotta-mozzarella cheese dollop. This Italian-American soup comes together in a single wide pot for easy weeknight cleanup.
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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
  

Lasagna soup base
  • 1 lb Italian sausage
  • 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
  • 9 lasagna noodles, broken into 2-inch pieces
  • 0.25 Salt and pepper to taste
Cheese topping
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 0.25 basil

Equipment

  • 1 Dutch oven

Method
 

Brown sausage
  1. Heat a large wide pot over medium-high heat and brown the Italian sausage directly in the pot, breaking it up as needed; drain off excess fat.
  2. Add the diced onion and cook for 3 minutes, stirring occasionally until softened; add the minced garlic and tomato paste and cook for 2 minutes, stirring until fragrant.
Simmer soup
  1. Pour in the crushed tomatoes, diced tomatoes, and chicken broth, then stir in Italian seasoning, dried basil, and red pepper flakes until evenly combined.
  2. Bring the mixture to a boil and add the broken lasagna noodles, stirring so they’re submerged.
  3. Simmer at a steady bubble for 10-12 minutes, stirring every 2-3 minutes to prevent sticking, until the noodles are tender.
  4. Season with salt and pepper to taste and keep everything in the same pot for serving.
Finish with cheese topping
  1. Mix the ricotta, shredded mozzarella, parmesan, and basil for the cheese topping into a cohesive blend.
  2. Serve a generous spoonful of the cheese topping in each bowl so it melts into the hot soup.

Notes

Pro tip: stir every 2-3 minutes once the noodles go in so they don’t stick to the bottom. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or microwave. Freezing is not ideal because lasagna noodles can soften further, but you can freeze up to 2 months and reheat with a splash of broth. For a lighter option, use turkey sausage and part-skim cheese for a lower-fat version.