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Quick Lasagna Soup with Italian Sausage: Easy One-Pot Dinner

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This Quick Lasagna Soup with Italian Sausage is the weeknight hero you didn’t know you needed. It takes all the cozy, cheesy goodness of classic lasagna and turns it into a one-pot meal that’s on the table in about 40 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound sweet or spicy Italian sausage, casings removed
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • Salt and black pepper, to taste
  • 8 ounces dried lasagna noodles, broken into 2-inch pieces
  • 1/2 cup whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh basil or parsley, chopped

Instructions

  1. Brown the Sausage: 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 browned and crumbly, about 5 minutes. Leave a little fat in the pot for flavor; if there’s more than 2 tablespoons, spoon some out.
  2. Sauté the Aromatics: Add the diced onion to the pot with the sausage. Cook for 2-3 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic, dried oregano, and red pepper flakes (if using). Cook for another 30 seconds until fragrant.
  3. Build the Broth: Add the tomato paste to the pot and stir it into the meat and onions. Let it cook for about 1 minute. Then pour in the crushed tomatoes, diced tomatoes (with their juices), and chicken broth. Add the sugar, a generous pinch of salt, and a few grinds of black pepper. Stir everything together, scraping up any browned bits from the bottom of the pot.
  4. Simmer the Soup: Bring the soup to a boil, then reduce the heat to medium-low so it’s at a gentle simmer. Let it bubble away for about 10 minutes. Taste the broth and adjust the salt and pepper.
  5. Cook the Pasta: Add the broken lasagna noodles to the pot. Stir them in so they’re submerged in the broth. Increase the heat to medium and cook, stirring occasionally, until the pasta is tender but still has a little bite (al dente), about 10-12 minutes. If the soup gets too thick, add a splash more broth or water.
  6. Prepare the Cheese Topping: While the pasta cooks, mix the ricotta, half the mozzarella, and half the Parmesan in a small bowl. Set aside.
  7. Serve the Soup: Once the pasta is cooked, ladle the soup into bowls. Top each serving with a generous dollop of the ricotta mixture, then sprinkle with the remaining mozzarella and Parmesan. Garnish with fresh basil or parsley. Serve immediately.

Notes

If meal prepping, cook the pasta separately and add it to each bowl when reheating to keep the noodles from getting mushy. For a gluten-free version, use gluten-free lasagna noodles or chickpea pasta. For a vegetarian version, skip the sausage and use 2 cups of cooked lentils or plant-based ground meat substitute with vegetable broth.

Nutrition

Keywords: lasagna soup, Italian sausage soup, one-pot dinner, quick dinner, weeknight meal, comfort food

Find it online: https://spoonmira.com/quick-lasagna-soup-with-italian-sausage-easy-one-pot-dinner/