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One-Pot Lasagna Soup with Creamy Ricotta – Easy Dinner

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This one-pot lasagna soup delivers all the deep, meaty flavor of classic lasagna without the fuss. With a rich tomato broth, tender pasta, and creamy ricotta dollops, it’s a comforting, weeknight-friendly meal that comes together in about 40 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound sweet Italian sausage, casings removed
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 tablespoon tomato paste
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 8 ounces dried mafaldine or lasagna noodles, broken into 2-inch pieces (or other short pasta)
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh basil or parsley, for garnish
  • 2 cups shredded mozzarella cheese

Instructions

  1. Brown the Sausage (5 minutes): Heat the olive oil in a large pot over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, until nicely browned and cooked through, about 5-7 minutes. Leave a tablespoon or two of fat in the pot.
  2. Sauté the Aromatics (3 minutes): Reduce heat to medium. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 3-4 minutes. Add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for 30 seconds until fragrant, stirring constantly.
  3. Build the Broth (2 minutes): Stir in the tomato paste and cook for 1 minute. Pour in the crushed tomatoes and chicken broth. Add salt and black pepper. Scrape the bottom of the pot to release any browned bits.
  4. Simmer the Soup (15 minutes): Bring the soup to a boil, then reduce heat to low, cover, and let simmer for 15 minutes. While it simmers, make the ricotta dollops.
  5. Make the Creamy Ricotta Dollops (5 minutes): In a small bowl, combine the whole milk ricotta cheese and grated Parmesan cheese. Stir until smooth and well combined. Set aside at room temperature.
  6. Cook the Pasta (10-12 minutes): After the soup has simmered, stir in the broken lasagna noodles. Increase heat to medium-high and bring back to a gentle boil. Cook the pasta according to package directions, stirring occasionally, until al dente (about 10-12 minutes).
  7. Finish and Serve (2 minutes): Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the hot soup into bowls. Top each bowl with a generous dollop of the ricotta mixture and a sprinkle of shredded mozzarella cheese. Garnish with fresh basil or parsley. Serve hot with extra Parmesan on the side.

Notes

If you are planning on leftovers, cook the pasta separately and add it to individual bowls when serving to prevent it from absorbing too much broth. For a vegetarian version, swap the Italian sausage for plant-based sausage crumble or lentils and use vegetable broth. To make it gluten-free, use gluten-free pasta and cook it separately.

Nutrition

Keywords: lasagna soup, one-pot soup, Italian sausage soup, creamy ricotta, easy dinner, weeknight meal, comfort food

Find it online: https://spoonmira.com/one-pot-lasagna-soup-with-creamy-ricotta-easy-dinner/