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One Pot Lasagna Soup

One pot lasagna soup with broken lasagna noodles simmered until tender in a rich Italian tomato broth. Italian sausage and a ricotta-mozzarella cheese topping melt into every spoonful—no separate layering needed.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage Use bulk or casings removed.
  • 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
  • Salt and pepper to taste
Cheese topping
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 basil Fresh basil, chopped or torn.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the flavor
  1. Heat a large wide pot over medium-high heat and brown the Italian sausage directly in the pot until cooked through, then drain off excess fat.
  2. Add the diced onion and cook for 3 minutes, stirring, until softened.
  3. Stir in the minced garlic and tomato paste and cook for 2 minutes, stirring to prevent sticking.
Simmer the soup
  1. Pour in the crushed tomatoes, diced tomatoes, and 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 for 10-12 minutes, stirring every 2-3 minutes to prevent sticking, until the noodles are tender.
  4. Season with salt and pepper to taste while the soup is still hot.
Make the topping and serve
  1. Mix the ricotta, shredded mozzarella, parmesan, and basil together for the cheese topping.
  2. Serve the soup in bowls and top each with a generous spoonful of the cheese mixture.

Notes

Pro tip: Stir frequently once the noodles go in—broken pasta releases starch fast, so regular 2-3 minute stirring helps keep the texture soup-like instead of gummy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of broth. Freezing is not recommended because lasagna noodles can soften too much. For a lighter option, use turkey sausage and low-fat mozzarella while keeping the same seasoning and simmer times.