One Pot Lasagna Soup Recipe with Italian Sausage
This cozy lasagna soup recipe delivers all the flavor of classic lasagna in one pot. Packed with Italian sausage, broken noodles, and a creamy ricotta dollop.
This lasagna soup recipe is the ultimate solution for when you crave the cheesy, saucy depths of a classic pasta bake but lack the patience for layering. By keeping everything in a single vessel, we develop a rich base of browned sausage and aromatic herbs that coats every single noodle.
Making this easy lasagna soup means less cleanup without sacrificing the soul of the dish. We use broken lasagna noodles to catch the tomato-basil broth, ensuring every spoonful feels substantial and authentic.
The secret to this one pot lasagna soup is the finishing touch: a cold, creamy dollop of seasoned ricotta and parmesan that melts into the hot broth. It provides that essential cheesy contrast that makes lasagna so iconic.
Ingredients
The Soup Base
- 1 lb (450g) Italian pork sausage, casings removed
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 28 oz (800g) crushed tomatoes
- 6 cups (1.4L) high-quality chicken or beef stock
- 8 oz (225g) lasagna noodles, broken into 1-2 inch pieces
- 2 cups fresh baby spinach
- 1/2 cup fresh basil, chiffonade
- Salt and black pepper to taste
The Ricotta Dollop
- 1 cup (250g) whole milk ricotta cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 cup (115g) shredded mozzarella cheese
- 1/4 tsp 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 longer pink.
- 2
Add the diced onion to the rendered fat and sauté for 5 minutes until translucent and soft.
- 3
Stir in the minced garlic, tomato paste, oregano, and red pepper flakes, cooking for 2 minutes until the paste turns a deep brick red.
- 4
Pour in the crushed tomatoes and stock, scraping the bottom of the pot to release any browned bits (fond).
- 5
Bring the liquid to a rolling boil, then add the broken lasagna noodles.
- 6
Reduce heat to medium and simmer, stirring occasionally to prevent sticking, for 10-12 minutes or until the noodles are al dente.
- 7
While the pasta cooks, mix the ricotta, parmesan, mozzarella, and salt in a small bowl; set aside.
- 8
Turn off the heat and stir in the fresh spinach and basil until the greens are wilted.
- 9
Taste and adjust seasoning with salt and pepper as needed.
- 10
Ladle the soup into deep 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
- 34 g
- Carbs
- 42 g
- Fat
- 31 g
- Fiber
- 4 g
- Sugar
- 9 g
- Sodium
- 1280 mg
Tips
- → Don't overcook the noodles. They will continue to soften in the hot broth, so pull the pot off the heat when they still have a slight bite.
- → If you have leftovers, the noodles will absorb the broth overnight. Add a splash of stock or water when reheating to loosen it back into a soup.
- → Use spicy Italian sausage if you want a more pronounced kick, or sweet/mild if cooking for kids.
- → Avoid 'no-boil' noodles for this recipe; traditional ruffled lasagna noodles provide the best texture and hold up better in the liquid.
FAQ
Can I cook the noodles separately?
You can, but I don't recommend it. Cooking the noodles directly in the broth releases starches that thicken the soup and give it a silkier mouthfeel.
How do I prevent my lasagna soup from becoming too thick?
If the soup sits too long before serving, the noodles act like sponges. Keep extra stock on hand to thin it out, and always serve immediately after the noodles reach al dente.
Can I make this lasagna soup recipe in a slow cooker?
Yes. Brown the meat and aromatics first, then add everything except the noodles and cheese to the slow cooker for 4 hours on high. Add the noodles in the last 30 minutes of cooking.
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