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Lighter One-Pot Lasagna Soup with Italian Sausage

Lighter One-Pot Lasagna Soup with Italian Sausage - featured image
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This lighter, one-pot lasagna soup has all the rich, meaty flavor of traditional lasagna without the fuss. It’s quick, easy, and perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mild or spicy Italian sausage, casings removed
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ cup dry red wine (like Merlot or Cabernet, or extra broth)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 bay leaf
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 8 ounces lasagna noodles, broken into 1– to 2-inch pieces
  • 1 cup part-skim ricotta cheese
  • ½ cup shredded mozzarella cheese (low-moisture, part-skim)
  • ¼ cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
  • Pinch of salt and pepper

Instructions

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and crispy in spots, about 6 to 8 minutes. Transfer the sausage to a plate and set aside, leaving the drippings in the pot.
  2. Reduce the heat to medium. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4 to 5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another 30 seconds until fragrant.
  3. Pour in the red wine (or extra broth) and stir, scraping up the browned bits from the bottom of the pot. Let the wine simmer for about 2 minutes until reduced by half.
  4. Add the crushed tomatoes, diced tomatoes (with juices), chicken broth, bay leaf, dried oregano, dried basil, salt, and pepper. Stir to combine. Bring to a boil, then reduce the heat to low and let it simmer, uncovered, for 15 minutes. Taste and adjust salt if needed.
  5. Return the browned sausage to the pot. Add the broken lasagna noodles and stir to submerge. Increase the heat to medium-high and bring to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes until the noodles are tender, stirring occasionally to prevent sticking.
  6. While the soup simmers, combine the ricotta, mozzarella, Parmesan, fresh parsley, and a pinch of salt and pepper in a small bowl. Stir until well combined. Set aside.
  7. Once the noodles are tender, remove the bay leaf and discard. Ladle the soup into bowls. Top each bowl with a generous dollop of the ricotta mixture. Sprinkle with extra Parmesan and fresh parsley if desired. Serve immediately.

Notes

For best flavor, brown the sausage deeply. If soup is too thick after cooking noodles, add more broth. Leftovers thicken; add broth when reheating. For meal prep, cook broth and sausage ahead, add noodles fresh when serving.

Nutrition

Keywords: lasagna soup, one-pot, Italian sausage, comfort food, weeknight dinner, lighter

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