One Pot Lasagna Soup Recipe with Ricotta Dollop
This easy lasagna soup recipe delivers all the comfort of the classic pasta dish in a fraction of the time. Made in one pot with savory sausage and a creamy ricotta topping.
If you love the flavor of a slow-baked pasta but hate the assembly, this lasagna soup recipe was designed specifically for you. It captures every essential element—the savory bite of Italian sausage, the chew of ruffled noodles, and that signature creamy cheese finish—all simmered in a single pot in under 45 minutes.
Using a one pot lasagna soup method means the starch from the noodles thickens the tomato-basil broth naturally as it cooks. It’s an easy lasagna soup that skips the fussy layering and the stack of dirty dishes, making it the ultimate weeknight pivot when you're craving Italian comfort food.
The secret to making this feel like a 'real' lasagna is the cold ricotta dollop at the end. As it hits the hot broth, it melts into a silky, marbled swirl of parmesan and mozzarella that mimics the molten center of a traditional slice.
Ingredients
The Soup Base
- 1 lb (450g) bulk mild or spicy Italian sausage
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 24 oz (680g) crushed tomatoes or marinara sauce
- 6 cups (1.4L) high-quality chicken or beef broth
- 8-10 lasagna noodles, broken into 1-2 inch pieces
- 1/2 cup heavy cream (optional, for richness)
- 2 cups fresh baby spinach
- Salt and black pepper to taste
The Cheese Dollop
- 1 cup (250g) whole milk ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- Pinch of salt
Instructions
- 1
Brown the sausage in a large Dutch oven or heavy-bottomed pot over medium-high heat, breaking it into small crumbles until no pink remains.
- 2
Sauté the onions with the sausage for 5 minutes until translucent, then stir in the garlic, tomato paste, oregano, and red pepper flakes for 1 minute until fragrant.
- 3
Deglaze the pot by pouring in the broth and crushed tomatoes, scraping up any browned bits (fond) from the bottom of the pan.
- 4
Bring the liquid to a rolling boil, then add the broken lasagna noodles to the pot.
- 5
Reduce heat to medium and simmer for 12-15 minutes, stirring occasionally to prevent the noodles from sticking together, until the pasta is al dente.
- 6
Prepare the cheese dollop while the soup simmers by mixing the ricotta, mozzarella, parmesan, basil, and salt in a small bowl; set aside.
- 7
Stir the baby spinach and heavy cream into the soup during the last 2 minutes of cooking until the greens are just wilted.
- 8
Taste and adjust seasoning with salt and pepper, keeping in mind the cheese topping will add extra saltiness.
- 9
Ladle the hot soup into bowls and top each with a generous scoop of the ricotta mixture.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 585 kcal
- Protein
- 31 g
- Carbs
- 44 g
- Fat
- 33 g
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 1420 mg
Tips
- → Don't break the noodles too small; keeping them in 1-2 inch shards ensures they hold onto the broth without turning into mush.
- → If you plan on having leftovers, cook the noodles separately. Lasagna noodles continue to absorb liquid as they sit, which can turn your soup into a thick pasta bake by the next day.
- → Use whole milk ricotta for the topping. Low-fat versions tend to be watery and won't give you that rich, creamy melt-in-your-mouth texture.
- → Stir the pot frequently once the noodles are added. Because they are flat and wide, they love to stack and stick to the bottom of the pot.
FAQ
Can I make this lasagna soup recipe in a slow cooker?
Yes, but add the noodles and spinach during the last 30 minutes of cooking on high to ensure they don't become overly soft and gummy.
How do I prevent the noodles from soaking up all the broth?
If you aren't serving the entire pot immediately, it's best to boil the noodles in a separate pot and add them to individual bowls. This keeps the broth-to-pasta ratio perfect for leftovers.
Why does my ricotta topping look grainy?
Ricotta can sometimes look grainy if it's over-mixed or if it's a lower-quality brand with stabilizers. Using a high-quality, whole milk ricotta and folding in the other cheeses gently will yield the smoothest results.
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