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Creamy One-Pot Lasagna Soup with Ricotta – Easy 30-Minute Dinner

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This creamy one-pot lasagna soup with ricotta delivers all the deep, savory flavors of classic lasagna without the stress of layering. It comes together in one pot in about 30 minutes, making it perfect for busy weeknights or casual dinner parties.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage (mild or spicy)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 4 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 8 ounces dried lasagna noodles, broken into 1–2 inch pieces
  • 1 tablespoon tomato paste
  • 1 cup whole milk ricotta cheese
  • ½ cup grated Parmesan cheese, plus more for serving
  • 2 cups shredded mozzarella cheese (low-moisture, part-skim)
  • ¼ cup fresh basil or parsley, chopped (for garnish)

Instructions

  1. Brown the Sausage: Place a large pot over medium-high heat and add the olive oil. Once it shimmers, add the ground Italian sausage. Break it up with a wooden spoon and cook until browned and cooked through, about 5-7 minutes.
  2. Sauté the Aromatics: Reduce heat to medium. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for 30 seconds until fragrant.
  3. Build the Broth: Stir in the tomato paste and cook for 1 minute. Pour in the crushed tomatoes, diced tomatoes (with juices), and chicken broth. Add salt and pepper. Stir, scraping up any browned bits. Bring to a gentle boil.
  4. Cook the Pasta: Add the broken lasagna noodles to the boiling soup. Stir to submerge. Reduce heat to a steady simmer and cook for 10-12 minutes, stirring occasionally, until pasta is al dente.
  5. Add the Cheeses: Remove the pot from heat. Stir in the shredded mozzarella and grated Parmesan until melted and smooth. Taste and adjust seasoning.
  6. Finish with Ricotta: Ladle the soup into bowls. Drop a generous dollop of ricotta (about 2 tablespoons) in the center of each bowl. Do not stir. Garnish with fresh basil or parsley and extra Parmesan.

Notes

Don’t overcook the pasta; it will continue to soften in the hot broth. Use low-sodium broth to control saltiness. Let ricotta come to room temperature for smoother melting. For a vegetarian version, substitute sausage with plant-based meat or lentils and use vegetable broth. For a spicy version, use spicy Italian sausage and double the red pepper flakes. Store leftovers in the refrigerator for up to 4 days; add a splash of broth when reheating to thin the soup.

Nutrition

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

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