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Rustic ceramic bowl filled with thick reddish orange tomato broth, submerged wavy broken lasagna noodles, and Italian sausage crumbles.

The Ultimate One-Pot Creamy Lasagna Soup

This easy one-pot Lasagna Soup features a thick, creamy reddish-orange tomato broth, tender broken lasagna noodles, browned Italian sausage, and is topped with gooey mozzarella, a rustic dollop of ricotta, and fresh basil.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Soup
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Lasagna Soup Ingredients
  • 1 tbsp (15ml) olive oil
  • 1 lb (450g) mild or spicy Italian sausage ground
  • 1 cup (150g) yellow onion diced
  • 1 tbsp (15g) fresh garlic minced
  • 2 tbsp (30g) tomato paste
  • 1 tsp (2g) dried oregano flakes plus extra for garnish
  • 4 cups (960ml) chicken or beef broth
  • 28 oz (800g) crushed tomatoes canned
  • 8 oz (225g) wavy edged lasagna noodles broken into 2-inch pieces
  • 1/2 cup (120ml) heavy cream room temperature
  • 1/2 cup (120g) whole milk ricotta cheese for topping
  • 1 cup (112g) mozzarella cheese shredded
  • 1/4 cup (10g) fresh green basil leaves finely chopped

Equipment

  • 1 5.5-quart Dutch Oven Enameled cast-iron works best for even heating and preventing scorched pasta.
  • 1 Wooden Spatula Essential for scraping the browned sausage fond from the bottom of the pot.

Method
 

Stovetop Instructions
  1. Heat 1 tbsp (15ml) olive oil in a large Dutch oven over medium-high heat. Add the Italian sausage and cook until browned and crispy, breaking it into crumbles as it sears.
  2. Reduce heat to medium. Add the diced yellow onion and sauté for 4-5 minutes. Stir in the minced garlic, tomato paste, and dried oregano flakes, cooking for an additional 2 minutes to deepen the flavor.
  3. Pour in the broth and crushed tomatoes, scraping any browned bits from the bottom. Bring to a boil, then add the broken wavy lasagna noodles. Reduce heat, cover, and simmer for 12-15 minutes until pasta is al dente.
  4. Remove the pot from heat and slowly stir in the room-temperature heavy cream until the broth becomes a thick, creamy reddish-orange.
  5. Ladle into rustic ceramic bowls. Top the surface with a thick dollop of white ricotta cheese, a handful of shredded mozzarella cheese, finely chopped fresh basil, and a sprinkle of dried oregano flakes.

Notes

Do not overcook the pasta; it will continue softening in the hot broth.
For a thinner soup, add an extra cup of broth when reheating leftovers.