Name: One Pot Lasagna Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: **Olive Oil:** 1 tablespoon; **Ground Italian Sausage:** 1 pound, mild or hot, crumbled; **Yellow Onion:** 1 medium, finely chopped; **Garlic:** 4 cloves, minced; **Canned Crushed Tomatoes:** 28 ounces; **Canned Diced Tomatoes:** 14.5 ounces, undrained; **Tomato Paste:** 2 tablespoons; **Chicken or Beef Broth:** 4 cups (32 ounces), low sodium; **Water:** 2 cups; **Dried Basil:** 1 teaspoon; **Dried Oregano:** 1 teaspoon; **Red Pepper Flakes:** ½ teaspoon (or more, to taste); **Bay Leaf:** 1; **Lasagna Noodles:** 8 ounces, broken into 1-2 inch pieces (regular, not no-boil); **Heavy Cream:** ½ cup; **Fresh Spinach:** 5 ounces (1 bag), roughly chopped; **Salt & Black Pepper:** To taste; **Ricotta Cheese:** ½ cup, for topping; **Mozzarella Cheese:** 1 cup, shredded, for topping; **Parmesan Cheese:** ¼ cup, grated, for topping; **Fresh Parsley or Basil:** For garnish, chopped

Description

This One Pot Lasagna Soup delivers all the rich, comforting flavors of classic lasagna in a single pot, ready in just 30 minutes. It’s a hearty, customizable, and incredibly satisfying dish perfect for a busy weeknight, with tender noodles, savory Italian sausage, and a creamy, cheesy finish.

Ingredients

**Olive Oil:** 1 tablespoon
**Ground Italian Sausage:** 1 pound, mild or hot, crumbled
**Yellow Onion:** 1 medium, finely chopped
**Garlic:** 4 cloves, minced
**Canned Crushed Tomatoes:** 28 ounces
**Canned Diced Tomatoes:** 14.5 ounces, undrained
**Tomato Paste:** 2 tablespoons
**Chicken or Beef Broth:** 4 cups (32 ounces), low sodium
**Water:** 2 cups
**Dried Basil:** 1 teaspoon
**Dried Oregano:** 1 teaspoon
**Red Pepper Flakes:** ½ teaspoon (or more, to taste)
**Bay Leaf:** 1
**Lasagna Noodles:** 8 ounces, broken into 1-2 inch pieces (regular, not no-boil)
**Heavy Cream:** ½ cup
**Fresh Spinach:** 5 ounces (1 bag), roughly chopped
**Salt & Black Pepper:** To taste
**Ricotta Cheese:** ½ cup, for topping
**Mozzarella Cheese:** 1 cup, shredded, for topping
**Parmesan Cheese:** ¼ cup, grated, for topping
**Fresh Parsley or Basil:** For garnish, chopped

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Instructions

**Brown the Sausage:** Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until fully browned. Drain any excess grease and transfer the cooked sausage to a plate, leaving about a tablespoon of fat in the pot.
**Sauté Aromatics:** Add the chopped yellow onion to the pot and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
**Build the Base:** Add the crushed tomatoes, diced tomatoes, and tomato paste. Stir well. Pour in the chicken or beef broth and water. Add dried basil, oregano, red pepper flakes, and bay leaf. Season with salt and black pepper.
**Simmer and Cook Noodles:** Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10-15 minutes. Remove the bay leaf. Add broken lasagna noodles. Stir occasionally and cook for 8-10 minutes, or until al dente.
**Finish with Cream and Greens:** Once noodles are cooked, stir in heavy cream and cooked Italian sausage. Add fresh spinach and cook for 1-2 minutes until wilted. Taste and adjust seasonings.
**Serve & Garnish:** Ladle into bowls. Top each serving with ricotta, mozzarella, and Parmesan cheese. Garnish with fresh parsley or basil. Serve immediately.

Notes

For optimal results, ensure noodles are cooked al dente to prevent them from becoming mushy. Adjust red pepper flakes based on desired spice level. Freezing is best done before adding noodles and spinach for best texture post-thaw.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups
Calories: 450
Sugar: 9g
Sodium: 1050mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg