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red tomato soup with broad broken ruffled lasagna noodle pieces and cooked sausage crumbles in a plain bowl, with a modest dollop of ricotta and softened mozzarella on top and no herb garnish
Rachel Kim

One Pot Lasagna Soup

Lasagna soup keeps the broken noodle edges and creamy ricotta that make the baked dish worth eating, without asking you to stack a pan. This one uses Italian sausage in a tomato broth that stays spoonable after the noodles cook. Break regular lasagna sheets into rough pieces before they go in. Stir especially well during their first few minutes so the flat pieces don't glue themselves into a stack at the bottom, and add the ricotta mixture to individual bowls instead of dissolving it into the entire pot.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb mild Italian pork sausage casings removed
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 can 28 oz crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 8 oz regular dry lasagna noodles broken into 2-inch pieces
  • 1 tsp dried oregano
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 3/4 cup whole-milk ricotta
  • 1/3 cup finely grated Parmesan
  • 3 oz low-moisture mozzarella grated

Method
 

  1. Brown sausage and onion in a 6-quart Dutch oven over medium-high heat for 8 minutes, breaking the sausage into small crumbles and cooking it to 160°F. Drain excess fat.
  2. Stir in garlic and tomato paste for 1 minute. Add crushed tomatoes, broth, oregano, salt and pepper and simmer for 8 minutes.
  3. Add broken noodles and simmer uncovered for 12 to 15 minutes until tender, stirring frequently during the first 5 minutes to separate the pieces.
  4. Mix ricotta and Parmesan in a small bowl while the noodles cook.
  5. Divide soup among 6 bowls and top each with one-sixth of the ricotta mixture and mozzarella. Let the cheese soften in the hot broth before eating.