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One Pot Lasagna Soup

One Pot Lasagna Soup with broken lasagna noodles simmered in a rich red tomato broth, finished with a creamy ricotta-mozzarella topping. This Italian-American one-pot version is tender, hearty, and easy—no baking required.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Aromatics and tomato base
  • 1 onion, diced
  • 5 garlic, minced
  • 28 oz crushed tomatoes
  • 14 oz diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 0.25 Salt
  • 0.25 pepper
Lasagna noodles
  • 9 lasagna noodles, broken into 2-inch pieces
Cheese topping
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 basil

Equipment

  • 1 Dutch oven

Method
 

Brown sausage
  1. Brown the Italian sausage directly in a large wide Dutch oven until cooked through, then drain excess fat.
  2. Add the diced onion to the pot and cook for 3 minutes, until softened.
Build the tomato base
  1. Add the minced garlic and tomato paste and cook for 2 minutes, stirring until fragrant.
  2. Pour in the crushed tomatoes, diced tomatoes, and chicken broth, then stir in Italian seasoning, dried basil, and red pepper flakes.
Cook the soup
  1. Bring the soup to a boil, then add the broken lasagna noodles.
  2. Simmer for 10-12 minutes, stirring every 2-3 minutes to prevent sticking, until the noodles are tender.
  3. Season with salt and pepper to taste, keeping everything in the same pot.
Mix cheese topping and serve
  1. Mix ricotta, shredded mozzarella, parmesan, and basil together for the cheese topping.
  2. Serve the soup with a generous spoonful of cheese topping in each bowl.

Notes

Pro tip: stir often during the noodle simmer (every 2-3 minutes) so the broken lasagna pieces don’t clump or stick. Store leftovers in the fridge up to 3 days; reheat gently on the stovetop or microwave until hot. Freezing is not recommended because the noodles can soften further. For a lighter option, use turkey sausage and part-skim mozzarella.