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A bowl of delicious One Pot Lasagna Soup is shown as the featured image.

Easy One Pot Lasagna Soup

This one-pot lasagna soup transforms the classic layered dish into a comforting and flavorful soup. It features Italian sausage, vegetables, and broken lasagna noodles simmered in a rich tomato broth, topped with a dollop of creamy ricotta cheese and Parmesan.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage sweet or hot, or a combination
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 4 cups chicken broth low sodium
  • 1 cup water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • 8 ounces lasagna noodles, broken into small pieces
  • 1/4 cup chopped fresh parsley
  • Grated Parmesan cheese, for serving

Equipment

  • Large pot or Dutch oven
  • Spoon
  • knife
  • cutting board
  • small bowl
  • Ladle
  • Bowls for serving

Method
 

  1. In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
  2. Add the onion, garlic, and bell pepper to the pot and cook until softened, about 5-7 minutes.
  3. Stir in the crushed tomatoes, tomato sauce, chicken broth, water, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a boil.
  4. Add the broken lasagna noodles. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
  5. While the soup simmers, prepare the ricotta cheese mixture. In a small bowl, combine the ricotta cheese and parsley. Season with salt and pepper to taste.
  6. To serve, ladle the soup into bowls. Top each serving with a dollop of the ricotta cheese mixture and a sprinkle of grated Parmesan cheese.

Notes

For a richer flavor, use beef broth instead of chicken broth. Add other vegetables, such as zucchini, carrots, or mushrooms. If you don't have lasagna noodles, use another short pasta shape, such as rotini or penne. Prepare the soup up to the point of adding the pasta, let cool completely, then transfer to a freezer-safe container for a freezer meal. Thaw overnight in the refrigerator, then bring to a simmer and add the pasta when ready to serve. Spice it up by adding a pinch of cayenne pepper or a dash of hot sauce.