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One Pot Lasagna Soup

One pot lasagna soup with broken lasagna noodles simmered in a rich tomato-chicken broth, finished with a ricotta-mozzarella dollop. No layering—just one wide pot for sausage, sauce, tender noodles, and creamy cheese topping.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage base
  • 1 lb Italian sausage
  • 1 onion Diced.
  • 5 clove garlic Minced.
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Lasagna noodles
  • 9 lasagna noodles Broken into 2-inch pieces.
Cheese topping
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 tbsp basil For topping (mix in).

Equipment

  • 1 Dutch oven

Method
 

Cook the sausage and build the tomato broth
  1. Brown the Italian sausage in a large wide Dutch oven over medium-high heat until cooked through, then drain off the fat.
  2. Add the diced onion and cook for 3 minutes, stirring, until softened.
  3. Add the minced garlic and tomato paste and cook for 2 minutes, stirring until fragrant and darker in color.
  4. Pour in the crushed tomatoes, diced tomatoes, and chicken broth, stirring to combine.
  5. Stir in Italian seasoning, dried basil, and red pepper flakes.
Simmer until noodles are tender
  1. Bring the pot to a boil over high heat.
  2. Add the broken lasagna noodles and stir to submerge them.
  3. Simmer for 10-12 minutes, stirring every 2-3 minutes to prevent sticking, until the noodles are tender and the soup thickens slightly.
  4. Season with salt and pepper to taste and keep it in the one pot for serving.
Serve with cheese topping
  1. Mix ricotta, shredded mozzarella, parmesan, and basil together until combined into a thick, scoopable topping.
  2. Ladle the soup into bowls and add a generous spoonful of the cheese topping to each bowl.

Notes

For smoother noodles, stir more frequently once the soup reaches a boil to keep pieces from clumping. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop with a splash of broth if needed. Freezing is not recommended because noodles can soften too much after thawing. For a lighter option, use turkey sausage and part-skim mozzarella to reduce saturated fat.