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One Pot Lasagna Soup with Italian Sausage – Easy 30-Min Meal

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A hearty, comforting lasagna soup made in one pot with Italian sausage, broken lasagna noodles, and a rich tomato broth, topped with a bubbly ricotta and mozzarella cheese mixture. Ready in just 30 minutes, this is the perfect weeknight meal that tastes like a hug in a bowl.

Ingredients

Scale
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 2 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional, for heat)
  • Salt and black pepper to taste
  • 8 ounces lasagna noodles (about 8–10 sheets), broken into 2-inch pieces
  • 1 cup ricotta cheese (full-fat recommended)
  • 1½ cups shredded low-moisture part-skim mozzarella cheese
  • ½ cup freshly grated Parmesan cheese
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Brown the Sausage: Place a large Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, until deeply browned and crispy in spots, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving about 2 tablespoons of rendered fat in the pot. If your sausage is lean, add a drizzle of olive oil.
  2. Sauté the Aromatics: Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Build the Tomato Base: Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. Add the crushed tomatoes, chicken broth, dried oregano, dried basil, red pepper flakes (if using), and a generous pinch of salt and black pepper. Stir to combine, scraping the bottom of the pot well.
  4. Add the Noodles: Bring the broth to a gentle boil. Add the broken lasagna noodles, stirring immediately so they don’t clump together. Reduce heat to a simmer and cook, stirring occasionally, until the noodles are tender but still have a slight bite, about 12-15 minutes. Return the browned sausage to the pot and stir to combine.
  5. Prepare the Ricotta Topping: While the soup simmers, combine the ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan in a small bowl. Stir until smooth. Season with a pinch of salt and black pepper.
  6. Assemble and Broil (Optional but Recommended): Preheat your broiler to high. Ladle the soup into oven-safe bowls. Dollop a generous spoonful of the ricotta mixture on top of each bowl, then sprinkle with the remaining mozzarella and Parmesan. Place the bowls on a baking sheet and broil for 2-3 minutes until the cheese is melted, bubbly, and golden in spots. Watch carefully to avoid burning.
  7. Garnish and Serve: Remove the bowls from the oven and let cool for 2 minutes. Garnish with fresh basil or parsley. Serve immediately with crusty bread for dipping.

Notes

Don’t overcook the noodles; they will continue to soften as the soup sits. For leftovers, consider cooking noodles separately and adding them when serving. The soup base freezes well without noodles. Brown the sausage properly for maximum flavor. Season in layers for depth. This soup tastes even better the next day.

Nutrition

Keywords: lasagna soup, one pot lasagna soup, Italian sausage soup, easy weeknight dinner, 30 minute meal, comfort food, one pot meal

Find it online: https://bakebelle.com/one-pot-lasagna-soup-with-italian-sausage-easy-30-min-meal/