Go Back

One Pot Lasagna Soup

One pot lasagna soup with broken lasagna noodles simmered until tender in a rich crushed-tomato broth. Browned Italian sausage, tomato paste, and a ricotta-mozzarella cheese topping make it hearty and spoonable.
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: 720
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage base
  • 1 lb Italian sausage Brown in the pot and drain fat before adding aromatics.
  • 1 onion Dice for quick sautéing.
  • 5 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 Break into 2-inch pieces.
  • Salt Season to taste at the end.
  • pepper Season to taste at the end.
Cheese topping
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • basil Use for topping with the mixed cheese.

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the tomato base
  1. Brown the Italian sausage directly in a large wide Dutch oven, then drain the excess fat.
  2. Add the diced onion and cook for 3 minutes, stirring until softened.
  3. Add the minced garlic and tomato paste and cook for 2 minutes, stirring until fragrant.
Simmer and cook the lasagna noodles
  1. Pour in the crushed tomatoes and diced tomatoes plus 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

Pro tip: stir frequently during the noodle simmer so the broken lasagna pieces don’t stick to the bottom. Store leftovers in the fridge up to 4 days; reheat gently on the stove or microwave. Freezing is not recommended because the noodles can soften further after thawing. For a lighter option, use turkey sausage and part-skim mozzarella/low-fat ricotta.