Description
This Easy One Pot Lasagna Soup with Ricotta Dollops delivers all the deep, savory, cheesy comfort of lasagna without the fuss. It’s a hearty, one-pot meal that comes together in about 40 minutes, perfect for busy weeknights.
Ingredients
Scale
- 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
Instructions
- Brown the Sausage: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and no longer pink, about 5 minutes. Transfer to a plate, leaving about 1 tablespoon of fat in the pot.
- Sauté the Aromatics: Reduce heat to medium. Add the diced onion and cook until soft and translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Build the Broth: Pour in the crushed tomatoes and chicken broth. Add the dried oregano, dried basil, red pepper flakes (if using), and a generous pinch of salt and pepper. Stir, scraping up any browned bits from the bottom of the pot.
- Cook the Noodles: Bring the broth to a gentle boil. Add the broken lasagna noodles, stirring to submerge. Reduce heat to a steady simmer and cook until noodles are al dente, about 10-12 minutes, stirring occasionally.
- Add Spinach and Sausage: Return the browned sausage to the pot. Add the fresh spinach and stir until wilted, about 1 minute. Taste and adjust seasoning with salt and pepper.
- Create Ricotta Dollops and Serve: In a small bowl, stir together the ricotta cheese and mozzarella pearls. Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture. Garnish with fresh parsley or basil and a drizzle of olive oil. Serve immediately with crusty bread.
Notes
Cook noodles until just al dente as they will continue to soften in the hot soup. For make-ahead, slightly undercook noodles and add extra broth when reheating. Let ricotta come to room temperature for creamier dollops. Store soup and ricotta mixture separately in the refrigerator for up to 3 days. Soup can be frozen for up to 3 months, but noodles will soften upon thawing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 515
- Sugar: 8
- Sodium: 780
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 28
Keywords: lasagna soup, one pot lasagna soup, easy lasagna soup, ricotta dollops, Italian sausage soup, comfort food, weeknight dinner