Easy One Pot Lasagna Soup with Ricotta Dollops

Name: Easy One Pot Lasagna Soup with Ricotta Dollops
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 tablespoon olive oil; 1 pound sweet or hot Italian sausage, casings removed; 1 medium yellow onion, diced; 4-5 cloves garlic, minced; 1 (28-ounce) can crushed tomatoes; 4 cups low-sodium chicken broth; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper to taste; 8-10 lasagna noodles, broken into 2-inch pieces; 2 cups fresh baby spinach; 1 cup whole milk ricotta cheese; 4 ounces fresh mozzarella pearls (or cubed fresh mozzarella); Fresh parsley or basil for garnish; Extra virgin olive oil for drizzling

Posted on July 30, 2026

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You know that feeling when you want the deep, rich comfort of a bubbling pan of lasagna, but you just don’t have the time or energy for all the layering? For a while, I just accepted that lasagna was a weekend-only project—a glorious, cheesy commitment that required a clear afternoon and a clean kitchen. I’d stare at the box of noodles in my pantry on a Tuesday night, craving that familiar flavor, and then reach for something else entirely. The gap between what I wanted and what I could actually manage felt pretty wide.

This Easy One Pot Lasagna Soup with Ricotta Dollops is what finally closed that gap. It’s not a compromise, either—it’s the same satisfying, meaty, herby, and creamy experience, just without the fuss. I had to figure out the right ratio of broth to noodles (too much and it’s a stew, too little and it’s pasta with a side of sauce) and the perfect moment to add the cheese. It took a few slightly watery or overly thick pots to get there, but honestly, the trial and error was worth it. Now, this soup is my go-to when I need a hug in a bowl on a busy weeknight.

It’s funny how a simple switch in technique can change everything. This isn’t a recipe that tries to be fancy. It just understands the assignment: give me all the flavors of lasagna, make it in one pot, and get it on the table fast. The first time I stirred in the ricotta dollops and watched them melt into creamy clouds, I knew I wasn’t going back to the layered version for a regular dinner. This soup just works, and it makes the whole process feel a little less like work.

Why You’ll Love This Recipe

This isn’t just another soup recipe. After testing this dozens of times, tweaking the spice level and the noodle cook time, I can tell you exactly why this one is a keeper. It’s the kind of meal that solves a problem you didn’t even know you had—how to get that lasagna fix without the lasagna labor.

One Pot Wonder: Everything cooks in a single large pot or Dutch oven. That means fewer dishes to wash and less time spent at the sink. It’s a weeknight lifesaver.
Rich, Authentic Flavor: We’re not skimping on the good stuff. A solid base of Italian sausage, garlic, and crushed tomatoes creates that deep, slow-simmered taste in a fraction of the time.
Those Ridiculous Ricotta Dollops: The creamy, tangy ricotta is the star. Dolloping it right into the hot soup lets it soften and create little pockets of cheesy goodness in every spoonful.
Perfect for a Cozy Night In: This soup is pure comfort. It’s hearty enough to be a full meal on its own, especially when served with some crusty bread for dipping. It’s the kind of dinner you make when you want to curl up on the couch with a bowl of something warm.
Crowd-Pleaser for Sure: I’ve served this to picky kids and adults who love a good Italian meal, and it gets devoured every single time. There’s something about that familiar flavor profile that just hits the spot for everyone.

What makes this version different from other lasagna soups out there? It’s the balance. I found that using broken lasagna noodles instead of another pasta shape gives you those satisfying, broad, wavy pieces that catch the sauce. And the finishing touch—a sprinkle of fresh basil and a final drizzle of olive oil right before serving—makes it feel special without any extra effort. It’s comfort food, perfected.

What Ingredients You Will Need

This recipe relies on simple, hearty ingredients that come together to create something truly special. Most of these are pantry staples, which makes this an easy last-minute dinner decision.

Olive Oil: A good glug for sautéing the aromatics. Use a standard extra-virgin olive oil.
Sweet or Hot Italian Sausage: This is the flavor backbone. I prefer using bulk sausage (casings removed) for ease. A mix of sweet and hot gives a nice depth, but either works perfectly. (If you love this kind of bold flavor, you might also enjoy these easy honey garlic meatballs for a different kind of weeknight dinner).
Yellow Onion & Garlic: The classic aromatic duo. A medium yellow onion, diced, and 4-5 cloves of fresh garlic, minced, create a savory base.
Crushed Tomatoes: One large can (28 ounces) of good-quality crushed tomatoes provides the rich, thick tomato base. San Marzano tomatoes are great if you have them, but any brand works.
Low-Sodium Chicken Broth: Using low-sodium broth lets you control the salt level. It provides the liquid for the soup without making it overly salty.
Dried Herbs: A mix of dried oregano, basil, and a pinch of red pepper flakes. This trio gives you that classic Italian seasoning profile. Dried herbs work beautifully here because they have time to rehydrate and bloom in the broth.
Lasagna Noodles: This is the key! Use regular or no-boil lasagna noodles. You’ll break them into roughly 2-inch pieces. They cook right in the broth and give you that signature lasagna texture.
Fresh Spinach: A couple of handfuls of fresh baby spinach stirred in at the end. It wilts down beautifully, adding color and a boost of nutrients without altering the flavor.
Whole Milk Ricotta Cheese: For the dollops. Use full-fat ricotta for the creamiest, most luxurious texture. Part-skim works, but it won’t be as rich.
Fresh Mozzarella Pearls: Small mozzarella balls that melt into gooey, stretchy pockets. You can also cube a larger ball of fresh mozzarella.
Fresh Parsley or Basil: For garnish. A sprinkle of fresh herbs right before serving adds a pop of color and freshness that cuts through the richness.
Salt and Black Pepper: To taste. Remember to season as you go, especially after adding the broth.

Equipment Needed

You don’t need a lot of fancy tools for this one, which is part of the beauty. Here’s what you’ll need to get started.

Large Heavy-Bottomed Pot or Dutch Oven: A 6 to 7-quart pot is ideal. This gives you plenty of room to brown the sausage, sauté the veggies, and add all the liquid and noodles without the soup boiling over. A Dutch oven retains heat beautifully for even cooking.
Wooden Spoon or Silicone Spatula: For stirring and breaking up the sausage as it browns. A wooden spoon is sturdy and won’t scratch your pot.
Sharp Knife and Cutting Board: For dicing the onion and mincing the garlic.
Measuring Cups and Spoons: For the broth, tomatoes, and seasonings.
Ladle: For serving the soup into bowls.

If you don’t have a Dutch oven, any large stockpot will work just fine. The key is that it’s heavy-bottomed to prevent the sausage from burning and to ensure the soup simmers evenly without scorching.

Preparation Method

Let’s get cooking. This whole process comes together in about 40 minutes, and most of that is hands-off simmering time.

Brown the Sausage (5 minutes): Place your large pot or Dutch oven over medium-high heat. Add a tablespoon of olive oil. Once it shimmers, add the Italian sausage (casings removed if using links). Break it up with your wooden spoon and cook until it’s nicely browned and no longer pink. Don’t rush this step—browning adds so much flavor. Use a slotted spoon to transfer the cooked sausage to a plate, leaving about a tablespoon of rendered fat in the pot.
Sauté the Aromatics (3-4 minutes): Reduce the heat to medium. Add the diced onion to the pot. Cook, stirring occasionally, until it becomes soft and translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic.
Build the Broth (2 minutes): Pour in the can of crushed tomatoes and the chicken broth. Add the dried oregano, dried basil, red pepper flakes (if using), and a generous pinch of salt and black pepper. Stir everything together, scraping up any browned bits from the bottom of the pot. This is where all that flavor lives.
Cook the Noodles (10-12 minutes): Bring the broth to a gentle boil. Add the broken lasagna noodle pieces to the pot. Stir them in so they are submerged in the liquid. Reduce the heat to a steady simmer. Cook, stirring occasionally to prevent the noodles from sticking together, until they are tender. The time will depend on your noodles, so start checking at the 8-minute mark. You want them al dente.
Add the Spinach and Sausage (1 minute): Once the noodles are cooked to your liking, return the browned sausage to the pot. Add the fresh spinach. Stir gently until the spinach has just wilted into the hot broth. Taste the soup and adjust the salt and pepper. You might need a bit more salt here.
Create the Ricotta Dollops & Finish (2 minutes): In a small bowl, stir together the whole milk ricotta cheese with the fresh mozzarella pearls. You can also add a pinch of salt and pepper to the ricotta mixture. Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta-mozzarella mixture. The heat from the soup will start to melt the cheese immediately. Sprinkle with fresh parsley or basil and a drizzle of good olive oil. Serve right away with crusty bread.

Cooking Tips & Techniques

After making this soup more times than I can count, I’ve picked up a few tricks that make a real difference. I’ve also made my share of mistakes so you don’t have to.

Don’t Overcook the Noodles: This is the biggest pitfall. Lasagna noodles will continue to soften and absorb liquid even after you’ve turned off the heat. If you cook them until they are perfectly tender in the pot, they will be mushy by the time you sit down to eat. Cook them until they are just al dente—still with a tiny bit of bite in the center. They’ll finish cooking in the residual heat of the soup.

Manage Your Liquid: The soup will thicken as it sits because the noodles absorb the broth. If you are making this ahead of time, I strongly recommend undercooking the noodles by a full minute. When you reheat it, you’ll likely need to add a splash more broth or water to loosen it up to your desired consistency. It’s a living dish, and it changes over time.

Use a Heavy Pot: A thin-bottomed pot can cause the tomatoes to scorch on the bottom, giving the soup a slightly burnt flavor. A heavy Dutch oven distributes the heat evenly and prevents this. It’s a worthwhile investment for soups and stews like this one, or even for a batch of these smoked brisket baked beans.

Room Temperature Ricotta: For the smoothest, creamiest dollops, let your ricotta sit out on the counter for about 15 minutes before you plan to serve the soup. Cold ricotta is stiff and doesn’t blend as beautifully into the hot broth. A little patience here goes a long way.

Variations & Adaptations

This recipe is a fantastic base, and it’s easy to tweak based on what you have in your fridge or your dietary needs. Here are a few ways I’ve played around with it.

Make it Vegetarian: Skip the sausage. Sauté an extra onion and a couple of diced carrots and celery stalks for a deeper flavor base. Add a can of drained and rinsed cannellini beans or lentils for protein and heartiness. The rest of the recipe stays the same, and you won’t miss the meat.
Add a Protein Twist: Instead of Italian sausage, try using ground beef or ground turkey. If using turkey, add an extra tablespoon of olive oil and a bit more seasoning, as it’s leaner. You could also stir in some cooked, shredded chicken at the end for a different flavor profile.
Spice It Up: For a spicier version, use hot Italian sausage and double the amount of red pepper flakes. You can also add a pinch of cayenne pepper to the broth along with the other dried herbs. It gives the soup a lovely, warming kick.
Gluten-Free Option: This is simple—just swap the regular lasagna noodles for your favorite gluten-free lasagna noodles. Be mindful of the cooking time, as gluten-free pasta can go from al dente to mushy very quickly. Check them a minute or two earlier than the package directs.
Baked Pasta Style: If you want a thicker, casserole-like dish, reduce the chicken broth to 3 cups. After the noodles are cooked and you’ve stirred in the spinach and sausage, transfer everything to a baking dish. Top with the ricotta dollops and a generous sprinkle of shredded mozzarella. Bake at 375°F (190°C) for 15-20 minutes until bubbly and golden. It’s a fun twist!

Serving & Storage Suggestions

This soup is a full meal in a bowl, but the right sides and accompaniments can make it feel even more special.

How to Serve: Serve the soup piping hot, straight from the pot. I love to ladle it into wide, shallow bowls so the ricotta dollop has room to sit on top without sinking immediately. A side of crusty, toasted sourdough or garlic bread is non-negotiable for dipping into that rich, tomatoey broth. A simple side salad with a lemony vinaigrette would also be a great way to balance the richness.

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. I recommend storing the ricotta dollop mixture separately from the soup. If you mix them together, the ricotta will break down and make the soup look a little cloudy. When you’re ready to eat, just reheat a portion of the soup and add a fresh dollop of the ricotta mixture on top.

Reheating: The best way to reheat this soup is on the stovetop over medium-low heat. Add a splash of water or chicken broth to loosen it up, as the noodles will have absorbed a lot of the liquid overnight. Stir gently until it’s heated through. You can also microwave individual portions in 30-second bursts, stirring in between, but the stovetop method gives you more control over the consistency.

Freezing: This soup freezes well, but with one important caveat. The texture of the noodles will change upon thawing and reheating—they will be much softer. If you plan to freeze it, I recommend slightly undercooking the noodles. Let the soup cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. You can also freeze the soup without the noodles and cook fresh noodles when you reheat it.

Nutritional Information & Benefits

While this is a comfort food through and through, it does offer some solid nutritional benefits. Here’s a rough estimate per serving (based on 6 servings).

Calories: ~480-550
Protein: ~28g
Fat: ~25g
Carbohydrates: ~40g
Fiber: ~5g

The Italian sausage provides a good amount of protein, which helps keep you feeling full and satisfied. The crushed tomatoes are an excellent source of lycopene, a powerful antioxidant, and vitamin C. The fresh spinach adds iron, vitamin K, and fiber with very few calories. The ricotta cheese is a good source of calcium and adds a creamy texture without needing heavy cream. If you are watching your sodium, be sure to use low-sodium broth and check the label on your sausage, as that can be a major source of salt. This soup is naturally gluten-free if you use gluten-free noodles.

Conclusion

This Easy One Pot Lasagna Soup with Ricotta Dollops is the kind of recipe that makes you wonder why you ever bothered with the layered version on a regular Tuesday night. It delivers all the deep, savory, cheesy comfort you’re craving, but it asks for so much less in return. No fussing with boiling noodles separately, no meticulous layering, and best of all, just one pot to clean.

I love that this soup feels both special and completely doable. It’s fancy enough for company but easy enough for a solo dinner when you need a pick-me-up. The way the creamy ricotta melts into the spicy, herby broth is pure magic. I hope you give it a try and make it your own. Maybe you’ll add a little more garlic, or a different herb, or top it with a sprinkle of Parmesan. That’s the beauty of cooking—making a recipe fit your life.

I’d love to hear how it turns out for you! Drop a comment below and let me know if you made any fun substitutions, or share a photo of your soup. Don’t forget to pin this recipe for later and share it with a friend who loves lasagna as much as we do. Happy cooking!

Frequently Asked Questions

Can I use regular pasta instead of lasagna noodles?

Absolutely. While broken lasagna noodles give you that classic, wide, wavy texture, you can definitely use any short pasta you have on hand. Penne, rigatoni, or even broken spaghetti will work great. Just adjust the cooking time based on what the package says for that pasta shape.

How can I make this soup less spicy?

This is easy to control. Simply use sweet Italian sausage instead of hot, and skip the red pepper flakes entirely. The soup will still have plenty of flavor from the herbs, garlic, and tomatoes, but it will be very mild and kid-friendly.

My soup is too thick. What should I do?

This is a common issue, especially with leftovers. The noodles love to absorb the broth. The fix is simple: just stir in a splash of water, low-sodium chicken broth, or even some milk to thin it out to your desired consistency when you reheat it. Start with a quarter cup and add more as needed.

Can I make this in a slow cooker?

Yes, with a small adjustment. Brown the sausage and sauté the onions and garlic on the stovetop first, then transfer everything except the noodles and spinach to your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. About 20 minutes before serving, stir in the broken lasagna noodles and cook on high until tender. Stir in the spinach at the very end before serving.

What is the best way to reheat this soup without the noodles getting mushy?

To keep the noodles from getting too soft, the best trick is to slightly undercook them in the first place. When you reheat the soup, do it gently on the stovetop over low heat, stirring occasionally, just until it’s heated through. Avoid boiling it vigorously, as that will break down the noodles further. Adding that splash of fresh broth helps, too.