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A bowl of rich red lasagna soup topped with a creamy white ricotta cheese dollop and fresh herbs
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Comforting One-Pot Lasagna Soup

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 450kcal

Ingredients

  • 1 lb Italian sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic , minced
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes
  • 2 tbsp tomato paste
  • 24 oz marinara sauce
  • 6 cups chicken broth
  • 8 oz lasagna noodles, broken into 2-inch pieces
  • 2 cups fresh spinach
  • 1/2 cup heavy cream
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • Salt and black pepper to taste

Instructions

  • In a large Dutch oven over medium-high heat, brown the Italian sausage, breaking it into crumbles until cooked through.
  • Add diced onion and cook for 4 minutes until softened; stir in minced garlic and cook for 1 minute until fragrant.
  • Stir in tomato paste, oregano, basil, and red pepper flakes; cook for 2 minutes to caramelize the paste.
  • Add marinara sauce and chicken broth, then bring the mixture to a boil.
  • Add broken lasagna noodles and simmer for 12 minutes until noodles are al dente, stirring occasionally.
  • Stir in fresh spinach and heavy cream, cooking until the spinach is wilted.
  • In a separate small bowl, mix the ricotta, mozzarella, and parmesan cheese together.
  • Ladle soup into bowls and top each serving with a large dollop of the cheese mixture.