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One-Pot Lasagna Soup with Italian Sausage – Easy Family Dinner

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This one-pot lasagna soup delivers all the cozy, satisfying flavors of traditional lasagna without the fuss. With Italian sausage, broken lasagna noodles, and a creamy cheese topping, it’s a quick and easy family dinner that comes together in about 40 minutes.

Ingredients

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

Instructions

  1. Brown the sausage: Heat olive oil in a large Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and break it into small crumbles. Cook undisturbed for 2 minutes to get a sear, then stir and cook until browned all over, about 3 more minutes.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 30 seconds until fragrant.
  3. Deglaze the pot: Pour in about ½ cup of the chicken broth and scrape the bottom of the pot with a wooden spoon to lift browned bits. Cook for 1 minute.
  4. Add liquids and tomatoes: Pour in remaining chicken broth, crushed tomatoes, and undrained diced tomatoes. Stir to combine.
  5. Season and bring to a boil: Add ½ teaspoon salt and ¼ teaspoon black pepper. Increase heat to high and bring to a rolling boil. Reduce heat to medium-low to maintain a gentle simmer.
  6. Cook the noodles: Add broken lasagna noodle pieces, stirring gently to submerge. Simmer uncovered, stirring occasionally, until noodles are tender but still al dente, about 10-12 minutes.
  7. Check consistency: The soup should have thickened. If too thick, add a splash of broth or water. If too thin, simmer another 5 minutes without lid.
  8. Prepare cheesy topping: In a small bowl, mix ricotta, half of the shredded mozzarella, and half of the grated Parmesan.
  9. Assemble and serve: Ladle hot soup into bowls. Dollop a generous spoonful of the ricotta mixture on top. Sprinkle with remaining mozzarella and Parmesan. Garnish with fresh basil or parsley if desired.

Notes

For best results, brown the sausage well to build flavor. Break lasagna noodles into uneven pieces for varied texture. Taste and adjust salt at the end, as sausage and canned tomatoes add salt. Let soup rest 5 minutes before serving to allow flavors to meld. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months (freeze without noodles and cheese for best texture).

Nutrition

Keywords: lasagna soup, one-pot meal, Italian sausage, easy dinner, comfort food, family dinner, quick recipe

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