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Easy One-Pot Lasagna Soup with Italian Sausage

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A lighter, faster version of classic lasagna that comes together in about 40 minutes. This one-pot soup features Italian sausage, broken lasagna noodles, and fresh spinach in a rich tomato broth, topped with creamy ricotta and Parmesan.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 28 ounces canned crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth
  • 1 tablespoon balsamic vinegar
  • 8 ounces lasagna noodles, broken into 1-2 inch pieces (about 6–8 noodles)
  • 3 cups fresh spinach (about 3 large handfuls)
  • ½ cup freshly grated Parmesan cheese, divided
  • ½ cup whole milk ricotta cheese
  • Salt and black pepper to taste

Instructions

  1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage (casings removed) and break it up with a wooden spoon. Let it cook undisturbed for 3-4 minutes to get a good sear, then stir and continue cooking until browned and cooked through, about 5-6 minutes total. Use a slotted spoon to transfer the sausage to a plate, leaving about 1 tablespoon of rendered fat in the pot.
  2. Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until soft and translucent, about 4-5 minutes. If the pot looks dry, add a splash of chicken broth. Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for 1 more minute until fragrant.
  3. Pour in the 28-ounce can of crushed tomatoes and 4 cups of low-sodium chicken broth. Add 1 tablespoon balsamic vinegar. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the soup to a boil over high heat.
  4. Once boiling, add the broken lasagna noodles. Reduce heat to a simmer (medium-low) and cook for 10-12 minutes, stirring occasionally to prevent sticking. The noodles should be tender but still have a slight bite.
  5. Stir in 3 cups fresh spinach and the cooked sausage. Cook for 1-2 minutes, just until the spinach is wilted and bright green.
  6. Taste the soup and add salt and black pepper as needed. Stir in ¼ cup of the freshly grated Parmesan cheese until melted and incorporated.
  7. Ladle the soup into bowls. Top each serving with a generous dollop of whole milk ricotta cheese and a sprinkle of the remaining Parmesan. Serve hot.

Notes

For meal prep, cook noodles separately and add to individual bowls when serving to prevent them from absorbing all the broth overnight. The soup thickens as it sits; add a splash of broth or water when reheating. Leftovers taste even better the next day.

Nutrition

Keywords: lasagna soup, one-pot, Italian sausage, comfort food, easy dinner, weeknight meal, spinach, ricotta

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