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Cozy One-Pot Lasagna Soup with Creamy Ricotta – Easy 30-Min Recipe

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This cozy one-pot lasagna soup with creamy ricotta is a quick and easy 30-minute meal that delivers all the classic lasagna flavors without the layering and baking. Perfect for busy weeknights, it’s a comforting, crowd-pleasing soup that tastes even better the next day.

Ingredients

Scale
  • 1 lb Italian sausage (sweet or hot, casings removed)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8–10 sheets lasagna noodles (no-boil or regular), broken into 2-inch pieces
  • 1 cup whole-milk ricotta cheese
  • 1 cup shredded low-moisture mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh basil or parsley for garnish

Instructions

  1. Brown the Sausage: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, until golden brown, about 5-6 minutes. Transfer the sausage to a plate with a slotted spoon, leaving about 1 tablespoon of rendered fat in the pot.
  2. Sauté the Aromatics: Reduce heat to medium. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Build the Broth: Pour in the crushed tomatoes and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the dried oregano, dried basil, red pepper flakes, and a pinch of salt and black pepper. Stir well.
  4. Cook the Pasta: Bring the soup to a boil, then reduce to a simmer. Add the broken lasagna noodle pieces and stir gently. Simmer for 12-15 minutes, stirring occasionally, until the pasta is tender but still al dente.
  5. Add the Cheese: Return the browned sausage to the pot. Stir in the shredded mozzarella and grated Parmesan until melted and fully incorporated.
  6. Finish with Ricotta: Remove the pot from the heat. Add the whole-milk ricotta cheese and stir gently until fully incorporated. Do not over-stir.
  7. Taste and Adjust: Taste the soup and adjust seasoning with more salt, pepper, or red pepper flakes as needed.
  8. Serve: Ladle the soup into bowls and garnish with fresh basil or parsley. Serve immediately with crusty bread.

Notes

For best results, use full-fat ricotta and add it off the heat to prevent graininess. The soup thickens as it sits; add a splash of broth when reheating. This soup tastes even better the next day.

Nutrition

Keywords: lasagna soup, one-pot soup, Italian sausage soup, ricotta soup, easy weeknight dinner, comfort food, 30-minute meal

Find it online: https://leilameals.com/cozy-one-pot-lasagna-soup-with-creamy-ricotta-easy-30-min-recipe/