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Margaret Kitchen

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One-Pot Lasagna Soup with Ricotta Cheese

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One-Pot Lasagna Soup with Ricotta Cheese

One-Pot Lasagna Soup with Ricotta Cheese tastes like classic baked lasagna met a cozy bowl of tomato soup and decided to never turn the oven on again. It works perfectly for busy nights, families, or anyone who wants big Italian comfort in about 40–45 minutes, start to finish. I’ve made some version of this on countless weeknights, usually in sweatpants with a podcast on and a spoon already in hand.

Why One-Pot Lasagna Soup with Ricotta Cheese Is Worth It

You get all the flavor of lasagna without layering noodles, juggling multiple pans, or waiting an hour while everything bakes. The soup simmers in one pot, the noodles cook right in the broth, and the ricotta topping gives every bowl that creamy, cheesy finish.

This recipe also scales easily, freezes well, and works with lots of pantry shortcuts like jarred marinara and boxed broth. You still get rich tomato flavor, tender noodles, and melty cheese, but you keep cleanup to one pot and a couple of bowls.

“This One-Pot Lasagna Soup with Ricotta Cheese tastes like Sunday dinner on a Tuesday night, with half the work and all the flavor. ★★★★★”

Ingredients You Need

Base & Protein

  • 1–2 tablespoons olive oil
  • 1 pound Italian sausage, casings removed
    • Use mild or hot based on your spice preference.
    • Swap with ground beef, ground turkey, or a 50/50 mix if you prefer.
  • 1 small onion, finely diced
  • 3–4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2–1 teaspoon crushed red pepper flakes (optional, for heat)

Liquids & Tomatoes

  • 1 (24–26 ounce) jar marinara or pasta sauce
    • Choose a brand you already love, since it carries a lot of the flavor.
  • 1 (14.5 ounce) can crushed or diced tomatoes
  • 6 cups low-sodium chicken broth or vegetable broth
    • Use boxed broth or bouillon paste with water as a pantry shortcut.

Pasta & Cheese

  • 8–10 lasagna noodles, broken into bite-size pieces
    • You can use regular, whole wheat, or oven-ready; adjust cook time slightly.
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Ricotta Topping

  • 1 cup whole-milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1–2 tablespoons chopped fresh parsley or basil
  • Pinch of salt and black pepper

Seasoning & Finish

  • Salt and black pepper, to taste
  • Extra chopped fresh basil or parsley, for garnish

Equipment

  • Large heavy-bottomed pot or Dutch oven (at least 5–6 quarts)
  • Wooden spoon or spatula
  • Ladle
  • Small bowl for ricotta mixture
  • Measuring cups and spoons

Quick Tips & substitutions

  • Break the lasagna noodles into roughly equal pieces so they cook evenly.
  • Stir the soup often after you add the noodles so they don’t stick to the bottom.
  • Use jarred marinara to save time; choose one with garlic and herbs for extra flavor.
  • Swap Italian sausage with ground turkey and a splash of olive oil for a lighter version.
  • Use gluten-free lasagna noodles and gluten-free broth for a gluten-free option.
  • Stir in a handful of spinach or kale at the end for extra veggies without extra effort.
  • Mix the ricotta topping while the soup simmers so you serve everything hot and fresh.
  • Taste the soup before adding extra salt, since sausage, broth, and cheese already bring salt.

How to Make One-Pot Lasagna Soup with Ricotta Cheese

Brown the Sausage and Aromatics

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the Italian sausage and break it up with a spoon as it cooks.
  3. Cook until the sausage browns and no pink remains, about 5–7 minutes.
  4. Add the diced onion and cook until it softens and turns translucent, about 3–4 minutes.
  5. Stir in the minced garlic and cook about 30 seconds, until it smells fragrant.

Build the Flavor Base

  1. Add the tomato paste to the pot and stir it into the sausage mixture.
  2. Cook the tomato paste for 1–2 minutes so it darkens slightly and deepens in flavor.
  3. Sprinkle in the dried oregano, basil, parsley, and crushed red pepper flakes if you use them.
  4. Stir everything together so the spices coat the meat and onions.

Add Liquids and Simmer

  1. Pour in the marinara sauce, crushed or diced tomatoes, and broth.
  2. Stir well and scrape the bottom of the pot to loosen any browned bits.
  3. Bring the mixture to a gentle boil over medium-high heat.
  4. Lower the heat to medium-low and let the soup simmer for about 10 minutes so the flavors blend.

Cook the Lasagna Noodles

  1. Add the broken lasagna noodles to the simmering soup.
  2. Stir well so the noodles spread out and don’t clump together.
  3. Cook uncovered, stirring every couple of minutes, until the noodles turn tender, about 10–12 minutes.
  4. Taste a noodle to check doneness and adjust the cooking time as needed.
  5. If the soup thickens too much, add a splash of broth or water to loosen it.

Mix the Ricotta Topping

  1. While the noodles cook, add ricotta to a small bowl.
  2. Stir in the Parmesan, chopped parsley or basil, and a pinch of salt and black pepper.
  3. Mix until the ricotta turns creamy and smooth.
  4. Taste and adjust seasoning, then set the bowl aside.

Finish the Soup

  1. When the noodles reach your preferred texture, turn the heat to low.
  2. Stir in the shredded mozzarella and grated Parmesan until they melt into the soup.
  3. Taste and season with more salt and black pepper if needed.
  4. The soup should look thick and slightly cheesy, almost like a loose lasagna.

Serve with Ricotta and Herbs

  1. Ladle the hot lasagna soup into bowls.
  2. Add a generous dollop of the ricotta mixture on top of each bowl.
  3. Sprinkle extra fresh basil or parsley over the ricotta.
  4. Serve right away while the ricotta softens into the soup and turns everything extra creamy.

Recipe Variations

  • Gluten-free: Use gluten-free lasagna noodles and gluten-free broth; watch the noodles closely since they can overcook fast.
  • Vegan: Use plant-based sausage or lentils, vegetable broth, dairy-free ricotta, and vegan mozzarella and Parmesan.
  • Low carb: Swap lasagna noodles with sliced zucchini or yellow squash and add them near the end so they stay tender.
  • Extra veggies: Stir in chopped spinach, kale, mushrooms, or bell peppers while the soup simmers.
  • Extra cheesy: Add more mozzarella at the end or sprinkle extra Parmesan over each bowl.
  • Spicy version: Use hot Italian sausage and add more crushed red pepper flakes.

Ways to Serve One-Pot Lasagna Soup with Ricotta Cheese

  • Spoon the soup into wide bowls and top with extra ricotta and herbs.
  • Serve with garlic bread or warm crusty bread for dunking.
  • Add a simple green salad with a bright vinaigrette to balance the richness.
  • Top each bowl with a few fresh basil leaves and extra black pepper.
  • Offer extra shredded mozzarella and Parmesan at the table for cheese lovers.

Storage Success

Let the One-Pot Lasagna Soup with Ricotta Cheese cool until it reaches room temperature, then store it in airtight containers in the fridge for up to 3–4 days. Keep the ricotta mixture in a separate container so it stays fresh and creamy. Reheat the soup gently on the stove over medium-low heat and add a splash of broth or water if it thickens. Freeze the soup without the ricotta topping for up to 2–3 months, then thaw in the fridge and reheat on the stove.

One-Pot Lasagna Soup with Ricotta Cheese

One-Pot Lasagna Soup with Ricotta Cheese

One-Pot Lasagna Soup with Ricotta Cheese delivers all the flavors of classic baked lasagna in a cozy, tomato-rich soup that comes together in a single pot in about 40–45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: American

Ingredients
  

  • 1–2 tablespoons olive oil
  • 1 pound Italian sausage, casings removed
  • 1 small onion, finely diced
  • 3–4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2–1 teaspoon crushed red pepper flakes
  • 1 (24–26 ounce) jar marinara or pasta sauce
  • 1 (14.5 ounce) can crushed or diced tomatoes
  • 6 cups low-sodium chicken broth or vegetable broth
  • 8–10 lasagna noodles, broken into bite-size pieces
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup whole-milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1–2 tablespoons chopped fresh parsley or basil
  • 1 pinch salt and black pepper
  • Salt and black pepper, to taste
  • Extra chopped fresh basil or parsley, for garnish

Instructions
 

  1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Add the Italian sausage and break it up with a spoon as it cooks.
  3. Cook until the sausage is browned with no pink remaining, about 5–7 minutes.
  4. Add the diced onion and cook until softened and translucent, about 3–4 minutes.
  5. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
  1. Stir the tomato paste into the sausage mixture.
  2. Cook the tomato paste for 1–2 minutes until it darkens slightly.
  3. Sprinkle in the dried oregano, dried basil, dried parsley, and crushed red pepper flakes if using.
  4. Stir well so the spices coat the meat and onions.
  1. Pour in the marinara sauce, crushed or diced tomatoes, and broth.
  2. Stir and scrape the bottom of the pot to loosen any browned bits.
  3. Bring the mixture to a gentle boil over medium-high heat.
  4. Reduce the heat to medium-low and simmer for about 10 minutes to let the flavors blend.
  1. Add the broken lasagna noodles to the simmering soup.
  2. Stir well so the noodles spread out and do not clump together.
  3. Cook uncovered, stirring every couple of minutes, until the noodles are tender, about 10–12 minutes.
  4. Taste a noodle to check for doneness and adjust the cooking time as needed.
  5. If the soup becomes too thick, add a splash of broth or water to loosen it.
  1. While the noodles cook, add the ricotta to a small bowl.
  2. Stir in the grated Parmesan, chopped parsley or basil, and a pinch of salt and black pepper.
  3. Mix until the ricotta is creamy and smooth, then set aside.
  1. When the noodles are cooked to your liking, reduce the heat to low.
  2. Stir in the shredded mozzarella and grated Parmesan until melted into the soup.
  3. Taste and adjust seasoning with additional salt and black pepper if needed.
  1. Ladle the hot lasagna soup into bowls.
  2. Top each bowl with a generous dollop of the ricotta mixture.
  3. Garnish with extra fresh basil or parsley, if desired, and serve immediately.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 520 calories; fat 27 g; saturated fat 12 g; carbohydrates 42 g; fiber 4 g; sugars 11 g; protein 27 g; sodium 1450 mg. Values will vary based on specific sausage, marinara, broth, and cheeses used.