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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 creamy ricotta-mozzarella topping. Everything cooks in a single wide pot for an easy, hearty Italian-American dinner.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage Use uncooked sausage.
  • 1 onion Diced.
  • 5 cloves garlic Minced.
  • 1 can (28 oz) crushed tomatoes Crushed tomatoes in a can.
  • 1 can (14 oz) diced tomatoes Diced tomatoes in a can.
  • 4 cup chicken broth Low-sodium if preferred.
  • 2 tbsp tomato paste Stir until aromatic.
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 9 lasagna noodles Broken into 2-inch pieces.
  • Salt and pepper To taste.
Cheese topping
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 basil For topping (as noted in the recipe).

Equipment

  • 1 Dutch oven

Method
 

Brown 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, stirring, until softened and fragrant.
Build the tomato broth
  1. Add the minced garlic and tomato paste, and cook for 2 minutes, stirring so the paste darkens slightly.
  2. Pour in the crushed tomatoes and diced tomatoes and the chicken broth, then stir in Italian seasoning, dried basil, and red pepper flakes.
Cook the noodles
  1. Bring the soup to a boil, then add the broken lasagna noodles.
  2. Simmer for 10-12 minutes at a steady simmer, stirring every 2-3 minutes to prevent sticking, until the noodles are tender.
Finish and serve
  1. Season with salt and pepper to taste, keeping everything in the same pot.
  2. Mix the ricotta, shredded mozzarella, parmesan, and basil, then serve a generous spoonful in each bowl.

Notes

Pro tip: stir the soup every 2-3 minutes during the noodle simmer to keep the lasagna pieces from sticking to the bottom. Store leftovers in the fridge up to 3 days; reheat on the stove with a splash of broth or water. Freezing is not recommended because the noodles can soften too much when thawed. For a lighter option, use turkey sausage and reduced-fat mozzarella without changing the cooking steps.