Description
This creamy one-pot lasagna soup with Italian sausage and ricotta takes everything we love about the classic baked dish and turns it into a weeknight-friendly meal that comes together in under 45 minutes. No boiling pasta separately, no scrubbing a dozen dishes, and definitely no stressing over perfectly even layers.
Ingredients
- 1 lb Italian sausage, casings removed
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- 8 oz mafalda pasta (or broken lasagna sheets, fusilli, farfalle)
- ½ cup heavy cream
- 1 cup whole milk ricotta
- ½ cup fresh Parmesan, grated
- ¼ cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Brown the Sausage (5 minutes): Heat your Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and break it apart with a wooden spoon. Cook, stirring occasionally, until deeply browned and crumbly—about 5-7 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving about 2 tablespoons of rendered fat in the pot.
- Sauté the Aromatics (4 minutes): Reduce the heat to medium. Add the diced onion to the pot and cook, stirring, until softened and translucent—about 3 minutes. Scrape up any browned bits from the bottom as you stir. Add the minced garlic and cook for 30 seconds more, until fragrant.
- Build the Broth (5 minutes): Pour in the crushed tomatoes and chicken broth, stirring to combine. Add the dried oregano, dried basil, and red pepper flakes (if using). Bring the mixture to a lively simmer. Season with a pinch of salt and a few grinds of black pepper. Let it simmer for 5 minutes to meld the flavors. If you have a Parmesan rind, drop it in now.
- Cook the Pasta (10-12 minutes): Stir in the mafalda pasta. Return the soup to a gentle simmer and cook, stirring occasionally, until the pasta is tender but still has a slight bite (al dente). If the soup gets too thick, add a splash of hot water or extra broth. Return the browned sausage to the pot during the last 2 minutes of cooking.
- Make It Creamy (2 minutes): Remove the pot from the heat. Fish out the Parmesan rind if you used one. Stir in the heavy cream until the broth turns a beautiful, velvety pink-orange. Then, dollop the ricotta over the top in generous spoonfuls—don’t stir it in completely. Sprinkle the grated Parmesan over the surface and give it one gentle stir to incorporate.
- Rest and Serve (5 minutes): Let the soup sit off the heat for 5 minutes. Ladle into bowls, making sure each serving gets some of the ricotta and Parmesan. Finish with a sprinkle of fresh parsley and an extra grating of black pepper. Serve hot, with crusty bread or garlic bread on the side for dipping.
Notes
If you’re meal-prepping, cook the pasta separately and add it to individual bowls when serving to prevent it from soaking up all the broth overnight. The soup base (without pasta) keeps beautifully in the fridge for up to 4 days. For a vegetarian version, swap the Italian sausage for plant-based sausage or mushrooms and use vegetable broth. For a gluten-free adaptation, use gluten-free pasta and cook it separately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 480
- Sugar: 8
- Sodium: 890
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 4
- Protein: 24
Keywords: lasagna soup, one-pot soup, Italian sausage soup, creamy soup, weeknight dinner, comfort food