One Pot Lasagna Soup with Sausage
Juicy sausage, tender noodles, and a rich tomato broth make this easy One-Pot Lasagna Soup a family favorite. Ready in just 40 minutes, it’s perfect for a hearty weeknight dinner.
Servings: 6 servings
Calories: 696kcal
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1½ pounds Italian sausage removed from casings, (mild or hot)
- 1 small onion diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes or diced tomatoes (796 mL)
- 6 cups chicken broth (low sodium)
- 8-10 broken lasagna noodles (broken into bite-sized pieces)
- Optional: Fresh basil for garnish
For the Cheesy Topping
- 1 cup ricotta cheese
- ½ cup mozzarella cheese shredded
- ¼ cup Parmesan cheese
Instructions
- BROWN the Sausage: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Once hot, add 1½ pounds Italian sausage and cook for 6-8 minutes, breaking it into crumbles with a spoon. You want deep golden bits on the bottom of the pot - that's pure flavor. Drain off excess grease if needed.
- ADD the Aromatics: Stir in 1 small onion and cook for 3-4 minutes, until translucent and lightly golden. Add 4 cloves garlic, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon salt, and¼ teaspoon black pepper. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and the herbs become fragrant.
- BUILD the Broth: Pour in 1 (28-ounce) can crushed tomatoes and 6 cups chicken broth, scraping up any browned bits from the bottom with a wooden spoon. This step releases all that caramelized flavor into the liquid. Bring the soup to a steady boil.
- COOK the Noodles: Add 8-10 broken lasagna noodles directly to the pot. Stir well so they don't clump together. Cook uncovered for 10-12 minutes, stirring occasionally, until the noodles are tender but still al dente.
- MIX the Cheese Topping: While the noodles cook, stir together 1 cup ricotta cheese, ½ cup mozzarella cheese, and ¼ cup Parmesan cheese in a small bowl. This cheesy mixture is what gives the soup its lasagna-style finish.
- SERVE: Ladle the hot soup into bowls. Top each with a generous dollop of the cheese mixture and a sprinkle of fresh basil or parsley. The heat of the soup will melt the cheese into the broth for that classic lasagna flavor. Serve with crusty bread for dunking and enjoy!
Video
Notes
- Brown the sausage well: Deep golden bits on the bottom of the pot create a richer sauce. Don't rush this step.
- Deglaze thoroughly: Scrape up every browned bit when adding the tomato sauce and broth - that's pure flavor.
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days. For best results, cook and add noodles fresh if making ahead.
- Freezing: Freeze the soup without the noodles for up to 3 months. Thaw overnight in the fridge and reheat gently before adding cooked noodles.
- Reheating: Warm on the stovetop over medium heat, adding a splash of broth if needed to loosen the sauce.
Nutrition
Calories: 696kcal | Carbohydrates: 35g | Protein: 31g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 123mg | Sodium: 2203mg | Potassium: 559mg | Fiber: 2g | Sugar: 3g | Vitamin A: 377IU | Vitamin C: 5mg | Calcium: 225mg | Iron: 3mg
