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Cozy Lasagna Soup Recipe – Easy One-Pot Meal

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This Cozy Lasagna Soup with Italian Sausage and Ricotta Dollops is everything you love about lasagna—rich, meaty tomato broth, tender noodles, and creamy ricotta—but faster, easier, and more comforting. Made in one pot in about 45 minutes, it’s the perfect weeknight meal for cold nights.

Ingredients

Scale
  • 1 pound Italian sausage (sweet or spicy, casings removed)
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 4 cloves garlic, minced
  • 28 ounces crushed tomatoes (one large can, preferably San Marzano)
  • 2 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1/2 cup red wine (optional, such as Chianti or Merlot)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 bay leaf
  • 8 ounces lasagna noodles (about 8–10 sheets, broken into 2-inch pieces)
  • 1 cup whole milk ricotta (about 8 ounces)
  • 1/2 cup fresh Parmesan, grated (plus more for serving)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1/2 cup shredded mozzarella (optional)

Instructions

  1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, until deeply browned, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving about 2 tablespoons of drippings in the pot.
  2. Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Stir in the tomato paste and cook for 1 minute, stirring constantly. Pour in the red wine (if using) and scrape the bottom of the pot to deglaze. Let the wine bubble and reduce for about 2 minutes.
  4. Pour in the crushed tomatoes and chicken broth. Add the dried oregano, dried basil, red pepper flakes (if using), a generous pinch of salt, several grinds of black pepper, and the bay leaf. Stir everything together, then return the browned sausage to the pot. Bring the soup to a boil, then reduce heat to low and let it simmer, uncovered, for 15 minutes.
  5. While the soup simmers, break the lasagna noodles into 2-inch pieces. After the soup has simmered for 15 minutes, stir in the broken noodles. Increase heat to medium and cook until the noodles are tender, about 10-12 minutes, stirring occasionally to prevent sticking.
  6. While the noodles cook, combine the ricotta, grated Parmesan, and a pinch of salt and pepper in a small bowl. Stir until smooth. Taste and adjust seasoning.
  7. Once the noodles are tender, remove the bay leaf. Taste the soup and adjust salt and pepper as needed. Ladle the soup into bowls. Top each serving with a generous dollop of the ricotta mixture (about 2 tablespoons per bowl), a sprinkle of shredded mozzarella, and a shower of fresh parsley and basil. Serve immediately with extra Parmesan on the side.

Notes

Don’t rush the browning of the sausage—it builds deep flavor. Keep the ricotta separate and spoon it on top of each serving to maintain creamy pockets. If the soup thickens as it sits, add a splash of hot broth or water when reheating. For best results, cook noodles directly in the soup and serve immediately.

Nutrition

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

Find it online: https://dahliadishes.com/cozy-lasagna-soup-recipe-easy-one-pot-meal/