Go Back

One Pot Lasagna Soup

One pot lasagna soup with broken lasagna noodles simmered until tender in a rich crushed-tomato broth and topped with a creamy ricotta-mozzarella dollop. Made in a single wide pot for an easy Italian-American comfort meal.
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: 650
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Aromatics and tomatoes
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • Salt and pepper to taste
Lasagna noodles
  • 9 noodles lasagna noodles, broken into 2-inch pieces
Cheese topping
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • basil

Equipment

  • 1 Dutch oven

Method
 

Brown sausage
  1. Heat a large wide Dutch oven over medium-high heat and brown the Italian sausage directly in the pot until fully cooked, then drain fat.
Build flavor
  1. Add the diced onion and cook for 3 minutes, stirring, until softened.
  2. Add the minced garlic and tomato paste, then cook for 2 minutes while stirring.
Simmer the soup
  1. Pour in the crushed tomatoes, diced tomatoes, and 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.
Finish and serve
  1. Season with salt and pepper to taste, keeping everything in one pot.
  2. Mix the cheese topping (ricotta, shredded mozzarella, parmesan, and basil) and serve a generous spoonful in each bowl.

Notes

Pro tip: keep the soup at a gentle simmer and stir every 2-3 minutes so the noodle edges don’t clump or stick. Refrigerate leftovers in a sealed container for up to 4 days; freeze yes, but expect the noodles to soften further when reheated. For a lighter option, use turkey sausage and part-skim ricotta/mozzarella to reduce fat while keeping the creamy topping.