One Pot Lasagna Soup

with Crispy Italian Sausage & Herbed Ricotta Cheese

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One Pot Lasagna Soup recipe developed by Claire Dieterich (@fortheloveofgourmet)

Ingredients 4 Servings

Ingredients for Lasagna Soup:

  • 8-10 Barilla Wavy Lasagne sheets, broken into pieces
  • 1 pound mild Italian sausage
  • ½ onion, chopped
  • 3 cloves garlic, minced
  • 8 ounces of mushrooms, washed & chopped
  • 1 tablespoon Italian seasoning
  • 1 15 ounce can Italian seasoned diced tomatoes
  • 1 15 ounce can tomato sauce
  • 4 cups chicken broth
  • A few big handfuls of baby spinach (about 4 cups)
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Ingredients for Herbed Ricotta Topping:

  • 15 ounces Ricotta cheese
  • ½ cup parmesan cheese, grated
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh herbs, chopped (basil, chives, and/or oregano)
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  • For the Lasagna Soup: In a large pot, brown the sausage. Add onions, garlic, and mushrooms. Cook until the mushrooms release their moisture. Season with salt, pepper, and Italian seasoning; mix to combine.

  • Add the dice tomatoes, tomato sauce, and chicken broth. Bring to a simmer. Add the Lasagna noodles and simmer for 15 minutes until noodles are tender.

  • For the Herbed Ricotta Topping: Mix the ricotta, parmesan, and fresh herbs in a medium-sized bowl.

  • Add fresh spinach to the lasagna soup; stir until wilted. Divide the soup into bowls and serve with a dollop of herbed ricotta on top, and crusty bread on the side.

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