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One Pot Lasagna Soup

One Pot Lasagna Soup turns crumbled Italian sausage, crushed tomatoes, and broken lasagna noodles into a hearty, spoonable bowl in one wide pot. You’ll simmer until the noodles are tender and top each serving with a ricotta-mozzarella-parmesan dollop.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage base
  • 1 lb Italian sausage
  • 1 onion, diced
  • 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, broken into 2-inch pieces
Cheese topping
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 tbsp basil
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown sausage, build the sauce base
  1. Heat a large wide pot over medium-high heat and brown the Italian sausage directly in the pot, then drain off excess fat.
  2. Add the diced onion and cook for 3 minutes, then stir in the minced garlic and tomato paste and cook for 2 minutes.
Simmer the soup with broken 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 at a steady bubble 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 the soup with salt and pepper to taste, keeping everything in the same pot.
  2. Mix the ricotta, shredded mozzarella, parmesan, and basil for the cheese topping, then serve a generous spoonful in each bowl.

Notes

Pro tip: stir frequently once the noodles go in—this prevents sticking and helps the noodles cook evenly in the tomato broth. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or in the microwave until steaming. Freezing is not recommended for best noodle texture. For a lighter option, use chicken broth plus turkey sausage and swap part-skim mozzarella in the topping.