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Best One-Pot Lasagna Soup with Italian Sausage

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This one-pot lasagna soup delivers all the rich, comforting flavors of classic lasagna without the fuss. With Italian sausage, tender lasagna noodles, and a creamy ricotta topping, it’s the perfect easy meal for a crowd.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound Italian sausage (mild or hot, casings removed)
  • 1 large yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine (like Merlot or Cabernet)
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • 8 ounces dried lasagna noodles (about 8–10 sheets, broken into 1-inch pieces)
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese (freshly grated)
  • 1/4 cup fresh basil leaves, chopped
  • 2 cups shredded mozzarella cheese (for serving, optional)

Instructions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add Italian sausage, breaking it up with a wooden spoon, and cook until browned and crispy, about 5-7 minutes. Transfer sausage to a plate with a slotted spoon, leaving rendered fat in the pot.
  2. Reduce heat to medium. Add diced onion to the pot and cook, stirring occasionally, until soft and translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Pour in red wine (or 1/2 cup extra broth) and scrape up browned bits from the bottom of the pot. Let simmer for about 1 minute until mostly evaporated.
  4. Add crushed tomatoes, diced tomatoes (with juices), and tomato paste. Stir until tomato paste is fully incorporated. Pour in chicken broth. Add dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Stir to combine.
  5. Bring soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
  6. While soup simmers, break lasagna noodles into rough 1-inch pieces. After 15 minutes, stir in broken noodles and balsamic vinegar. Increase heat to medium-high and bring to a gentle boil, then reduce heat to medium-low and cook, stirring frequently, until noodles are tender, about 8-10 minutes.
  7. Stir browned sausage back into the pot. Taste and adjust seasoning as needed.
  8. In a small bowl, mix together ricotta cheese and half of the grated Parmesan.
  9. Ladle hot soup into bowls. Top each bowl with a dollop of ricotta mixture, remaining Parmesan, shredded mozzarella (if using), and fresh basil. Serve immediately.

Notes

Cook noodles until just al dente; they will continue to soften in the hot broth. For make-ahead, cook noodles separately and add to individual bowls to prevent mushiness. The soup thickens as it sits; add extra broth when reheating. Freeze soup base without noodles for best texture.

Nutrition

Keywords: lasagna soup, one-pot, Italian sausage, comfort food, easy dinner, soup recipe

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