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One-Pot Lasagna Soup

A cozy, indulgent lasagna-inspired soup that comes together in just 30 minutes—even faster than delivery! Creamy, rich, and packed with flavor, this dish is sure to be a weeknight favorite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 pound Italian sausage (mild or hot), casings removed; or use ground chicken/turkey
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
Soup Components
  • 6 cups low-sodium chicken broth (or vegetable broth)
  • 1 cup heavy cream (or half-and-half for lighter)
  • 8–10 noodles lasagna, broken into 1–2 inch pieces (about 7–8 oz)
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 3/4 cup whole-milk ricotta
  • 1 cup baby spinach, roughly chopped
  • 1 tablespoon fresh lemon juice (or 1/2 teaspoon white wine vinegar)
  • 1/8 teaspoon freshly grated nutmeg (optional but recommended)
  • Salt and black pepper, to taste
  • Fresh basil or parsley, chopped, for garnish

Method
 

Start the Flavor Base
  1. In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion and a pinch of salt; cook for 3–4 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
Brown the Meat
  1. Add Italian sausage, breaking it up with a spoon. Cook until browned, about 5–6 minutes. Stir in Italian seasoning and red pepper flakes. Spoon off any excess fat if needed.
Build the Broth
  1. Pour in chicken broth, scraping up any browned bits. Bring to a gentle boil.
Noodle Time
  1. Add broken lasagna noodles. Reduce to a lively simmer and cook for 10–12 minutes, stirring occasionally to prevent clumping until noodles are al dente.
Creamy Finish
  1. Stir in heavy cream, nutmeg, and spinach. Simmer for 1–2 minutes until spinach wilts.
Cheesy Upgrade
  1. Turn heat to low. Stir in Parmesan until melted and smooth. Adjust salt and pepper to taste.
Serve Like a Pro
  1. Ladle soup into bowls. Top each serving with a dollop of ricotta and sprinkle with extra Parmesan and chopped basil or parsley.

Notes

Store leftovers in airtight containers for up to 3-4 days. Noodles will absorb liquid, so add broth or milk when reheating. Freeze without noodles for best texture when reheating.