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Cozy One-Pot Lasagna Soup with Creamy Ricotta – Easy Dinner

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This one-pot lasagna soup takes all the comforting flavors of traditional lasagna and turns them into a quick, easy, and delicious meal that’s ready in under an hour. It’s perfect for busy weeknights and cozy nights in.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage (mild or hot)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 6 cups low-sodium chicken broth
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 10 lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh parsley, chopped (optional)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Fresh basil leaves, torn or chopped
  • Shredded mozzarella cheese (optional)

Instructions

  1. Brown the Sausage: Place your Dutch oven over medium-high heat and add the olive oil. Once shimmering, add the ground Italian sausage. Break it up with a wooden spoon and cook until nicely browned, about 5 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving about 1 tablespoon of rendered fat in the pot.
  2. Sauté the Aromatics: Reduce heat to medium. Add the chopped onion to the pot with the leftover fat. Cook, stirring occasionally, until soft and translucent, about 3 minutes. Add the minced garlic, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Cook for another 30 seconds until fragrant.
  3. Build the Broth: Pour in the chicken broth, crushed tomatoes, and tomato sauce. Stir everything together, scraping up any browned bits from the bottom of the pot.
  4. Cook the Pasta: Bring the soup to a boil over high heat. Add the broken lasagna noodles and stir. Reduce heat to a gentle simmer and cook, stirring occasionally, until the pasta is tender but still al dente, about 10 to 12 minutes. If the soup gets too thick, add a splash more broth or water.
  5. Make the Ricotta Topping: While the pasta cooks, in a small bowl, combine the ricotta cheese, grated Parmesan, chopped parsley (if using), salt, and pepper. Stir until smooth and creamy. Set aside.
  6. Combine and Finish: Once the pasta is cooked, return the browned sausage to the pot. Stir to combine and let heat through for about a minute. Taste and adjust seasoning.
  7. Serve: Ladle the hot soup into bowls. Top each serving with a generous dollop of the creamy ricotta mixture. Sprinkle with fresh basil and shredded mozzarella if desired. Serve immediately.

Notes

Don’t overcook the pasta; cook until just al dente as it will continue to cook in the hot soup. Use full-fat ricotta for the creamiest texture. Toast the dried spices for 30 seconds before adding liquid to enhance flavor. For leftovers, consider cooking pasta separately and adding to each bowl to prevent mushiness. The soup tastes even better the next day.

Nutrition

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

Find it online: https://ovenmila.com/cozy-one-pot-lasagna-soup-with-creamy-ricotta-easy-dinner/