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Best Easy Sausage Lasagna Soup Recipe with Ricotta

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This Sausage Lasagna Soup with Ricotta delivers all the rich, meaty, cheesy goodness of traditional lasagna without the fuss of layering. It comes together in one pot in about 40 minutes, and it’s hearty enough to stand alone as a meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mild or spicy Italian sausage, casings removed
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 8 ounces lasagna noodles, broken into 2-inch pieces (about 8–9 noodles)
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese (low-moisture, part-skim)
  • 1/4 cup fresh basil, chopped
  • Salt and black pepper, to taste

Instructions

  1. Brown the sausage: Heat the olive oil in a Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks. Let it brown for about 5-7 minutes, until no longer pink and caramelized.
  2. Sauté the aromatics: Add the diced onion to the pot and cook for 3-4 minutes until softened. Add the minced garlic, dried oregano, and red pepper flakes (if using), and cook for another 30 seconds until fragrant.
  3. Build the broth: Pour in the chicken broth, crushed tomatoes, and diced tomatoes (with their juices). Stir together, scraping the bottom of the pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
  4. Cook the pasta: Add the broken lasagna noodles to the pot. Stir to submerge. Increase heat to medium and cook for 10-12 minutes, stirring occasionally, until pasta is tender but still has a slight bite.
  5. Prepare the ricotta mixture: While the pasta cooks, combine the ricotta cheese and grated Parmesan in a small bowl. Stir until well mixed.
  6. Finish the soup: Once the pasta is tender, reduce heat to low. Add the ricotta-Parmesan mixture to the pot and stir gently until fully incorporated. Add the shredded mozzarella and stir until melted, about 1-2 minutes. Season with salt and pepper to taste.
  7. Serve and garnish: Ladle the soup into bowls and top with a dollop of extra ricotta, a sprinkle of Parmesan, and fresh basil. Serve immediately with crusty bread.

Notes

For best results, cook pasta separately if making ahead to prevent it from absorbing too much broth. The soup tastes even better the next day. For a dairy-free option, use dairy-free ricotta and mozzarella alternatives, or top with dairy-free cream cheese.

Nutrition

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

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