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One-Pot Lasagna Soup

Close-up of a hearty bowl of Lasagna Soup, featuring pasta, rich tomato sauce, ground meat, and melted cheese.
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A cheesy, comforting one-pot lasagna soup that brings the flavors of lasagna to your bowl without the fuss of layering. Perfect for a cozy weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 cups chicken broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 cup lasagna noodles, broken into pieces
  • 1/2 cup heavy cream
  • 1/2 cup shredded mozzarella cheese, plus more for topping
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • Fresh basil, chopped, for garnish
  • Ricotta cheese or pesto, for dolloping (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Remove sausage with a slotted spoon and set aside, leaving drippings in the pot.
  2. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic, dried oregano, dried basil, and red pepper flakes (if using) and cook for 1 minute more until fragrant.
  3. Pour in chicken broth, crushed tomatoes, and tomato sauce. Stir to combine, scraping up any browned bits from the bottom of the pot. Season with salt and pepper.
  4. Bring the soup to a simmer, then stir in the broken lasagna noodles. Cook according to package directions, or until noodles are al dente, about 10-12 minutes. Stir occasionally to prevent sticking.
  5. Stir in the cooked Italian sausage, heavy cream, shredded mozzarella cheese, and grated Parmesan cheese. Cook until the cheeses are melted and the soup is heated through, about 2-3 minutes.
  6. Ladle the soup into bowls. Garnish with extra mozzarella cheese, Parmesan cheese, fresh basil, and a dollop of ricotta cheese or pesto, if desired.

Notes

  • For a slow cooker version, brown the sausage and sauté the onion and garlic on the stovetop first. Transfer to a slow cooker along with broth, tomatoes, tomato sauce, seasonings, and lasagna noodles. Cook on low for 4-6 hours or high for 2-3 hours, until noodles are tender. Stir in cream and cheeses during the last 30 minutes of cooking.
  • This soup can be made ahead. Prepare the soup up to step 3, then cool and refrigerate. When ready to serve, reheat the base, add the noodles, cream, and cheeses, and cook as directed.
  • Adjust seasonings to your preference. Add more herbs or a pinch of sugar to balance the acidity of the tomatoes.

Nutrition

Find it online: https://mdlatdmm.com/lasagna-soup-one-pot-viral-recipe/