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One Pot Lasagna Soup

One pot lasagna soup with broken lasagna noodles in a rich Italian-American tomato broth. Brown Italian sausage, simmer until tender, then finish with a creamy ricotta-mozzarella cheese topping in the same pot.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage
  • 1 onion diced
  • 5 clove garlic minced
  • 28 oz crushed tomatoes 1 can
  • 14 oz diced tomatoes 1 can
  • 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
  • 1 cup ricotta for cheese topping
  • 1 cup shredded mozzarella for cheese topping
  • 0.25 cup parmesan for cheese topping
  • 1 basil for cheese topping
  • 0.1 salt to taste
  • 0.1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the base
  1. Brown the Italian sausage directly in a large wide pot over medium-high heat, then drain off excess fat.
  2. Add the onion and cook for 3 minutes, until softened; then add the garlic and tomato paste and cook for 2 minutes.
Simmer and cook the noodles
  1. Pour in both crushed tomatoes and diced tomatoes along with the chicken broth, then stir in Italian seasoning, dried basil, and red pepper flakes.
  2. Bring the mixture to a boil, then add the broken lasagna noodles.
  3. Simmer for 10-12 minutes, stirring every 2-3 minutes to prevent sticking, until the noodles are tender.
Season and serve with cheese topping
  1. Season with salt and pepper to taste.
  2. Mix the cheese topping (ricotta, shredded mozzarella, parmesan, and basil) and serve a generous spoonful in each bowl.

Notes

For best texture, keep the soup at a steady simmer and stir often once the noodles go in to prevent sticking. Refrigerate leftovers in a covered container for up to 4 days; reheat on the stovetop over medium-low, adding a splash of broth if thickened. Freezing is not recommended because lasagna noodles can soften further after thawing. For a lighter option, use chicken sausage or turkey sausage and swap part-skim mozzarella in the topping.