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One-Pot Creamy Lasagna Soup with Italian Sausage: Easy 30-Minute Recipe

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This One-Pot Creamy Lasagna Soup with Italian Sausage delivers all the rich, comforting flavors of traditional lasagna without the layering and baking. Ready in just 30 minutes, it’s the perfect quick and easy weeknight dinner that tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mild or spicy Italian sausage, casings removed
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • Salt and black pepper, to taste
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 8 ounces lasagna noodles, broken into 1–2 inch pieces
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese, plus more for serving
  • 1 cup shredded mozzarella cheese
  • Fresh basil or parsley, chopped (for garnish)
  • Additional grated Parmesan (for garnish)

Instructions

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and break it up into small crumbles. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. If there’s more than a tablespoon of rendered fat, spoon off the excess, leaving about a tablespoon in the pot.
  2. Reduce the heat to medium. Add the diced onion and cook for 3-4 minutes, stirring frequently, until soft and translucent. Add the minced garlic, dried oregano, and red pepper flakes, then cook for another 30 seconds until fragrant.
  3. Stir in the tomato paste and cook for 1 minute, stirring constantly. Pour in the crushed tomatoes, diced tomatoes with their juices, and chicken broth. Stir everything together, scraping the bottom of the pot to release any browned bits. Season with a pinch of salt and a few grinds of black pepper.
  4. Bring the broth to a boil over high heat. Once boiling, add the broken lasagna noodles and stir well to submerge. Reduce the heat to medium-low and let the soup simmer for 12-15 minutes, stirring occasionally, until the noodles are tender but still al dente.
  5. Remove the pot from the heat. Stir in the heavy cream, grated Parmesan cheese, and shredded mozzarella. Keep stirring until all the cheese is melted and the broth is smooth and creamy. Taste and adjust seasoning with more salt and pepper if needed.
  6. Ladle the soup into bowls and top with fresh basil or parsley and extra grated Parmesan. Serve immediately with crusty bread for dipping.

Notes

The soup will continue to thicken as it sits. If reheating leftovers, add a splash of broth or water to thin it back to your preferred consistency. For best results, use room temperature cream to prevent curdling. The flavors deepen overnight, making leftovers even better.

Nutrition

Keywords: lasagna soup, one-pot soup, Italian sausage soup, creamy soup, easy weeknight dinner, comfort food, 30-minute meal

Find it online: https://tastytuck.com/one-pot-creamy-lasagna-soup-with-italian-sausage-easy-30-minute-recipe/