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One-Pot Lasagna Soup

A close-up of a bowl of hearty Lasagna Soup topped with ravioli, ricotta cheese, and fresh basil.
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Enjoy the comforting flavors of lasagna in a quick and easy one-pot soup. This recipe is perfect for a weeknight dinner or meal prep.

Ingredients

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  • 1 tbsp olive oil
  • 1 lb ground Italian sausage
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups chicken broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • 12 lasagna noodles, broken into pieces
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • 1/2 cup ricotta cheese
  • Fresh basil, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
  3. Pour in crushed tomatoes and chicken broth. Add dried basil, oregano, and red pepper flakes (if using). Bring the mixture to a boil.
  4. Add the broken lasagna noodles to the boiling soup. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
  5. Stir in heavy cream and season with salt and black pepper to taste. Heat through but do not boil.
  6. Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese and fresh basil.

Notes

  • For a vegetarian option, omit the sausage and use vegetable broth.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
  • You can use oven-ready lasagna noodles for a slightly different texture.

Nutrition

Find it online: https://gourmetgaze.com/lasagna-soup-one-pot-comfort/