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Easy One-Pot Lasagna Soup with Italian Sausage

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This Easy One-Pot Lasagna Soup with Italian Sausage gives you everything you love about traditional lasagna—rich meat sauce, creamy cheese, and tender noodles—without the hassle of layering and baking. Ready in 45 minutes with just one pot to wash, it’s the ultimate comfort food for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mild or spicy Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 8 to 9 lasagna noodles, broken into 2-inch pieces
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper, to taste
  • 1 cup whole-milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tablespoons fresh basil or parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and break it apart with a wooden spoon. Cook for 6 to 8 minutes, stirring occasionally, until deeply browned and crispy in spots. Spoon off all but about 1 tablespoon of excess fat.
  2. Reduce the heat to medium. Add the diced onion and cook for 4 to 5 minutes, stirring frequently, until soft and translucent. Add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
  3. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the crushed tomatoes and diced tomatoes (with their juices). Stir together. Bring to a boil over high heat, then reduce heat to maintain a gentle simmer.
  4. Break lasagna noodles into 2-inch pieces. Add the broken noodles to the simmering broth and stir well to submerge. Cook for 12 to 15 minutes, stirring occasionally, until noodles are tender but still al dente.
  5. Remove the pot from the heat. Stir in the balsamic vinegar and season with salt and black pepper to taste. In a small bowl, combine the ricotta, shredded mozzarella, and grated Parmesan. Drop spoonfuls of the cheese mixture into the hot soup and gently swirl it in, leaving pockets of melty cheese.
  6. Ladle the soup into bowls. Top each serving with an extra dollop of the ricotta mixture if desired, and sprinkle with fresh basil or parsley. Serve immediately with crusty bread.

Notes

Don’t skip browning the sausage properly for maximum flavor. Break noodles by hand for irregular edges that catch more broth and cheese. Watch noodle cooking time as they vary by brand; start checking at 10 minutes. Season in layers. Use balsamic vinegar to brighten the soup. Let the soup rest for 5 minutes before serving to meld flavors.

Nutrition

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

Find it online: https://cookdella.com/easy-one-pot-lasagna-soup-with-italian-sausage-recipe/