One-Pot Lasagna Soup with Italian Sausage & Ricotta

Serves 5 · 15 min prep · 30 min cook

Ingredients

• 1 lb mild Italian sausage
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 Tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp red pepper flakes
• 8 oz lasagna noodles, broken into 2-inch pieces
• 3 cups fresh spinach
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• 1/4 cup fresh basil, torn
• 1 Tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Heat olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Add the Italian sausage, breaking it into bite-size crumbles with a wooden spoon, and cook 6–8 minutes until browned and no longer pink.
2. 2Push sausage to the sides, add diced onion to the center, and sauté 3–4 minutes until translucent and starting to soften. Stir in minced garlic and tomato paste; cook 1 minute more until the paste darkens slightly and smells sweet.
3. 3Pour in crushed tomatoes and chicken broth, scraping up any browned bits from the bottom. Stir in oregano, dried basil, red pepper flakes, salt, and black pepper. Bring to a lively simmer.
4. 4Add the broken lasagna noodles, stirring so they are mostly submerged. Reduce heat to medium and simmer uncovered 12–14 minutes, stirring every few minutes so noodles don’t stick, until they are al dente and the soup has thickened slightly.
5. 5Turn off the heat and fold in the fresh spinach until just wilted, about 1 minute. Taste and adjust salt if needed—the broth should taste rich and tomato-forward.
6. 6In a small bowl, stir ricotta with half the Parmesan and black pepper until creamy. Ladle soup into bowls, top each with a generous spoonful of the ricotta mixture, remaining Parmesan, and torn fresh basil. Serve hot with crusty bread if desired.