One-Pot Lasagna Soup with Ricotta Spoonfuls

Ingredients

Check off each ingredient as you get it ready.

• 1 tablespoon (15 ml) olive oil
• 1 pound (454 g) mild Italian pork sausage, casings removed
• 1 medium yellow onion (about 170 g), diced
• 4 garlic cloves (about 12 g), minced
• 2 tablespoons tomato paste (30 g)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes, optional
• 1 can (28 ounces / 794 g) crushed tomatoes
• 1 can (14.5 ounces / 411 g) diced tomatoes with their juices
• 5 cups (1.18 L) low-sodium chicken broth, plus more as needed
• 8 ounces (227 g) dry lasagna noodles, broken into 1 1/2- to 2-inch pieces
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon fine salt to start, plus more to taste
• 1 cup (245 g) whole-milk ricotta
• 1 cup (113 g) shredded low-moisture mozzarella
• 1/2 cup (45 g) finely grated Parmesan, divided
• 2 tablespoons chopped fresh basil or parsley

Ingredient notes

Sausage: Mild Italian pork sausage makes the baseline version. Hot sausage will increase both heat and salt.
Tomatoes: Crushed tomatoes provide body; diced tomatoes add texture. Do not drain the diced tomatoes.
Broth: Keep extra nearby because noodle brands absorb different amounts.
Noodles: Break them into spoon-size pieces before adding. Avoid tiny shards that cook faster than the larger pieces.
Ricotta: Whole-milk ricotta gives the smoothest spoonful. Keep it out of the boiling soup.
Salt: Start conservatively and adjust only after the sausage and cheeses are included.

How to make it

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the sausage and cook for 6–8 minutes, breaking it into bite-size crumbles, until browned with no pink remaining and the center of the largest pieces reaches 160°F / 71°C. Spoon off excess fat if needed.

2. Reduce the heat to medium. Add the onion and cook for about 5 minutes, stirring, until softened. Add the garlic, tomato paste, oregano, dried basil and optional red pepper flakes; cook for 1 minute, stirring until the paste darkens slightly.

3. Add the crushed tomatoes, diced tomatoes with their juices and chicken broth. Scrape the bottom of the pot, bring to a steady simmer and cook uncovered for 10 minutes.

4. Add the broken lasagna noodles, black pepper and 1/2 teaspoon salt. Maintain a steady simmer and stir frequently, especially during the first few minutes so the noodles do not clump.

5. Cook for 10–14 minutes, checking before the package time, until the thickest noodle pieces are just tender in the center. Add broth 1/2 cup at a time if the soup becomes thicker than desired.

6. Meanwhile, stir the ricotta with half of the Parmesan and a pinch of black pepper in a small bowl.

7. Taste the soup and adjust salt only after considering the sausage and cheese. If it has rested and thickened, loosen it with hot broth.

8. Ladle into warm bowls. Add a spoonful of the ricotta mixture, mozzarella, the remaining Parmesan and fresh basil or parsley. Serve promptly.

Variations & substitutions

• Turkey or chicken sausage: Cook to 165°F / 74°C; salt and fat levels differ, so re-check seasoning.
• Ground beef: Use 90% lean beef and cook to 160°F / 71°C; add 1 teaspoon Italian seasoning if unseasoned.
• Vegetarian: A mushroom-and-lentil version needs separate liquid, seasoning and cook-time testing.
• Gluten-free: Pasta brands vary widely in absorption and fragility; cook the pasta separately until a tested brand is selected.
• Make-ahead: Prepare the soup base without pasta and store the cheese mixture separately. Cook noodles when serving.

What to serve with it

• Serve with garlic bread for dipping.
• Add a lemony green salad for contrast.
• Offer extra red pepper flakes at the table.
• Set out ricotta, mozzarella and basil separately so diners can finish their own bowls.

Storage & reheating

• Cool promptly and refrigerate in shallow, covered containers for 3–4 days. Reheat to 165°F / 74°C, adding broth because the noodles continue to absorb liquid. For better make-ahead texture, store the soup base, cooked noodles and cheese mixture separately. Freeze the base without pasta or dairy for 2–3 months for best quality; thaw in the refrigerator and bring to a simmer before adding freshly cooked noodles. Recipe-specific freezing texture remains pending testing.