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Cozy One-Pot Lasagna Soup with Italian Sausage

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This one-pot lasagna soup delivers all the rich, savory flavors of classic lasagna without the fuss of layering and baking. Ready in about 30 minutes, it’s a comforting, crowd-pleasing meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 lb Italian sausage (mild or spicy)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8 oz lasagna noodles, broken into 1–2 inch pieces
  • 1 cup ricotta cheese (full-fat preferred)
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it apart with a wooden spoon, for 5-7 minutes until browned and cooked through. Transfer to a plate with a slotted spoon, leaving about 1 tablespoon of drippings in the pot.
  2. Reduce heat to medium. Add the diced onion and cook for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Pour in the crushed tomatoes and chicken broth. Add the dried oregano, dried basil, red pepper flakes (if using), 1 teaspoon salt, and ½ teaspoon black pepper. Stir to combine, scraping the bottom of the pot. Bring to a boil over high heat.
  4. Once boiling, add the broken lasagna noodles. Stir well to prevent sticking. Reduce heat to medium-low and simmer for 12-15 minutes, stirring occasionally, until the noodles are tender but still al dente.
  5. Return the cooked sausage to the pot. Stir and let heat through for 2-3 minutes. Taste and adjust seasonings as needed.
  6. While the soup simmers, mix the ricotta cheese with half the grated Parmesan. Stir in a pinch of salt and black pepper.
  7. Ladle the soup into bowls. Top each serving with a generous dollop of the ricotta mixture, a sprinkle of shredded mozzarella, and the remaining Parmesan. Garnish with fresh parsley and serve immediately.

Notes

Cook noodles until just al dente; they will continue to soften in the hot broth. For best flavor, brown the sausage well and season in layers. The soup thickens as it sits; add a splash of broth when reheating. Freezes well for up to 3 months.

Nutrition

Keywords: lasagna soup, one-pot meal, Italian sausage, comfort food, easy dinner, 30-minute meal

Find it online: https://coracooks.com/cozy-one-pot-lasagna-soup-with-italian-sausage-easy-recipe/