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Easy Lasagna Soup with Italian Sausage & Ricotta

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This Easy Lasagna Soup with Italian Sausage and Ricotta has all the deep, comforting flavors of a traditional lasagna but comes together in one pot in about 45 minutes. No layering, no waiting, no fuss—just a hearty, satisfying soup perfect for cozy nights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine (optional)
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper, to taste
  • 8 ounces dried mafalda pasta (or broken lasagna sheets, or any short pasta like fusilli or penne)
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)
  • 2 cups fresh spinach (optional)

Instructions

  1. Brown the sausage: Heat the olive oil in your Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 to 8 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside. Leave the drippings in the pot.
  2. Sauté the aromatics: Reduce the heat to medium. Add the chopped onion to the pot with the sausage drippings and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Deglaze with wine: Pour in the red wine (if using) and scrape up all the browned bits from the bottom of the pot. Let the wine bubble and reduce for about 2 minutes, until almost evaporated.
  4. Build the broth: Add the tomato paste and stir into the onions and garlic, cooking for about 1 minute. Then pour in the chicken broth, crushed tomatoes, and diced tomatoes with their juices. Add the dried oregano, dried basil, red pepper flakes, and a generous pinch of salt and black pepper. Stir everything together.
  5. Simmer the soup: Return the browned sausage to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 15 minutes.
  6. Cook the pasta: Add the mafalda pasta (or broken lasagna sheets) to the simmering soup. Stir well to make sure the pasta is submerged. Cook according to the package directions for al dente, usually about 8 to 10 minutes. Stir occasionally to prevent sticking. If the soup gets too thick, add a splash more broth or water.
  7. Make the ricotta topping: While the pasta cooks, combine the ricotta, grated Parmesan, and ground nutmeg in a small bowl. Stir until smooth. Taste and add a pinch of salt if needed. Set aside at room temperature.
  8. Finish the soup: If you’re adding spinach, stir it in during the last minute of cooking and let it wilt into the broth. Taste and adjust seasoning.
  9. Serve immediately: Ladle the soup into bowls. Top each serving with a generous dollop of the ricotta mixture. Sprinkle with extra Parmesan and fresh parsley if desired. Serve hot, with crusty bread for dipping.

Notes

For leftovers, consider cooking the pasta separately and adding it to individual bowls before ladling the soup over to prevent the pasta from turning mushy. Let the ricotta mixture sit at room temperature for at least 15 minutes before serving to ensure it blends smoothly into the hot soup.

Nutrition

Keywords: lasagna soup, Italian sausage, ricotta, easy soup, one-pot meal, comfort food, weeknight dinner

Find it online: https://spoonette.com/easy-lasagna-soup-with-italian-sausage-and-ricotta/