One-Pot Lasagna Soup with Ricotta Cheese delivers all the cozy lasagna vibes with half the effort and no stack of dirty dishes. I pull this out on busy weeknights when I want comfort food without the marathon cleanup. The broth hugs those pasta edges, the sausage brings big flavor, and that creamy ricotta dollop seals the deal.
Why You Should Try This One-Pot Lasagna Soup Recipe
I love this recipe because it tastes like Sunday lasagna, yet I make it on a Tuesday without breaking a sweat. The soup cooks in one pot, so the noodles soak up flavor and thicken the broth naturally. The ricotta, mozzarella, and Parmesan melt into each spoonful and turn it into a cheesy, cozy situation. You get leftovers that taste even better the next day, which always feels like a win.
Ingredients You’ll Need
Soup
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or hot), casings removed
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1/2 teaspoon fennel seeds, lightly crushed
- 1/4–1/2 teaspoon red pepper flakes, to taste
- 1 (28-ounce) can crushed tomatoes
- 6 cups low-sodium chicken or vegetable broth
- 8–10 lasagna noodles, broken into bite-size pieces (or 8 ounces mafalda/campanelle)
- 1 teaspoon sugar, optional (to balance acidity)
- 2 cups baby spinach, chopped (optional)
- Kosher salt and black pepper, to taste
Ricotta Topping
- 1 cup whole-milk ricotta cheese
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 2 tablespoons chopped fresh basil or parsley
- 1/2 teaspoon lemon zest
- Pinch of kosher salt and black pepper
How to Make One-Pot Lasagna Soup with Ricotta Cheese
- Brown the sausage: Heat olive oil in a large pot over medium-high heat. Add sausage and break it up with a spoon. Cook until browned with crispy edges, then spoon off excess fat if needed.
- Build flavor: Add onion and a pinch of salt. Cook until the onion softens, then stir in garlic, tomato paste, Italian seasoning, fennel, and red pepper flakes. Cook the paste for 1–2 minutes to caramelize it slightly.
- Simmer the base: Stir in crushed tomatoes and broth, scraping up browned bits. Add sugar if you like, bring to a boil, then drop to a lively simmer for 5 minutes.
- Cook the noodles: Add broken lasagna noodles. Stir often so the noodles don’t clump. Simmer until the noodles turn al dente, about 10–12 minutes.
- Finish the soup: Stir in spinach until it wilts. Taste and adjust with salt and pepper. Turn off the heat.
- Mix the ricotta topping: Stir ricotta, mozzarella, Parmesan, basil, lemon zest, and a pinch of salt and pepper in a bowl.
- Serve: Ladle soup into bowls. Add a generous dollop of ricotta mixture, shower with Parmesan, and finish with basil and a swirl of olive oil.
Pro Tips
- Break noodles into similar sizes so they cook evenly and fit on a spoon. Your shirt will appreciate fewer splashes.
- Stir the pot the first few minutes after adding noodles. You prevent sticking and get a silky, starchy broth.
- Keep an extra cup of hot broth on hand. The soup thickens as it sits, and a splash brings it back to that perfect spoonable texture.
- Season at the end after you add the cheese topping. The cheese adds salt, so I always taste before the final pinch.
- Use whole-milk ricotta for the best body and flavor. Low-fat ricotta turns grainy and won’t deliver that creamy payoff.
Substitutions & Variations
- Meat options: Swap Italian sausage with ground beef, turkey, chicken sausage, or plant-based crumbles.
- Meatless: Use mushrooms and a handful of lentils for a hearty vegetarian lasagna soup.
- Gluten-free: Use sturdy gluten-free pasta and cook it slightly under al dente.
- Dairy-free: Use almond or cashew ricotta and skip the mozzarella; finish with extra-virgin olive oil and fresh herbs.
- Veggie boost: Stir in zucchini, bell peppers, or kale with the onions or right before serving.
- Heat level: Use hot Italian sausage or add more red pepper flakes if you want extra kick.
Serving
I pair this lasagna soup with garlicky toast or buttery baguette slices so I can scoop up every last drop. A simple Caesar or chopped Italian salad adds crunch and freshness. I pour a medium-bodied red wine or a sparkling water with lemon to cut through the richness. I also set out crushed red pepper, extra Parmesan, and fresh basil so everyone can customize their bowl.
Make-Ahead and Storage Tips
My One-Pot Lasagna Soup with Ricotta Cheese reheats like a dream, so I keep it in my lunch rotation all week.
Make-Ahead: Cook the soup base without the noodles, cool it, and refrigerate for up to 4 days or freeze for up to 3 months. When you want soup, reheat the base, add the noodles, and cook until al dente, then serve with ricotta topping.
To Refrigerate: Store cooled soup and ricotta topping separately in airtight containers in the fridge for up to 4 days.
Freezing: Freeze the soup base without noodles for up to 3 months. Thaw in the fridge overnight, then add noodles as you reheat.
To Reheat: Warm on the stovetop over medium heat, thinning with broth as needed, or microwave in 60-second bursts, stirring between intervals, until hot. Add fresh ricotta topping right before serving.
Ingredients
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking up the meat as it cooks.
- Add chopped onion and garlic; sauté until onion is translucent.
- Pour in beef broth and diced tomatoes, then stir in dried basil and oregano. Bring to a boil.
- Add broken lasagna noodles to the pot and simmer for 10-12 minutes or until noodles are tender, stirring occasionally.
- Stir in half of the mozzarella and Parmesan cheeses until melted and combined.
- Serve soup topped with dollops of ricotta cheese and remaining mozzarella and Parmesan cheeses.