Lasagna Soup

This lasagna soup brings all the flavors of classic baked lasagna into a cozy, one pot meal that is perfect for weeknights. Sweet Italian sausage is browned first to create a rich base, followed by garlic, onion, and a splash of white wine that adds depth without making the soup heavy. Hand crushed whole tomatoes melt into the broth as it simmers, giving the soup a rustic texture that feels homemade and warm but still comes together quickly.

Instead of layering noodles, cheese, and sauce, the lasagna noodles simmer right in the pot until tender. Spinach and basil finish the soup with freshness, while a dollop of ricotta mixed with parmesan and more basil acts as a creamy topping that melts slightly into each bowl. For tools, you will need a Dutch oven or large pot, a wooden spoon, a ladle, and a small mixing bowl for the ricotta dumplings. Serve with Italian bread to soak up every bit of broth. This soup reheats beautifully, making it great for leftovers or meal prep.

1. Brown the sausage and aromaticsHeat the olive oil in a large Dutch oven over medium heat. Add the sausage, breaking it into small pieces, and cook until lightly browned, about 3 minutes. Stir in the garlic and onion and cook until softened, 3 to 4 minutes.If the sausage releases a lot of fat, spoon off a small amount before adding the wine for a cleaner broth.Use a spoon rest to keep the stovetop tidy while stirring the sausage.
2. Deglaze and build the brothPour in the white wine and simmer until reduced and slightly syrupy, about 2 to 3 minutes. Add the crushed tomatoes, chicken broth, and water, stirring well. Mix in the oregano, salt, and a pinch of red pepper flakes. Bring to a gentle simmer and cook until slightly thickened, about 7 minutes.Scrape the bottom of the pot after adding the wine to lift all the browned bits into the broth for extra flavor.Rinse the tomato can immediately to make recycling easier.
3. Cook the noodles and wilt the greensAdd the broken lasagna noodles to the pot and cook until just al dente, 6 to 7 minutes. Stir in the baby spinach and basil and cook until the spinach is wilted, about 3 minutes. Taste and adjust the seasoning with additional salt if needed.Stir the noodles often so they cook evenly and do not stick together.Soak the measuring cups in warm soapy water to make cleaning off tomato residue easier.
4. Make the ricotta dumplingsIn a small bowl, stir together the ricotta, parmesan, basil, salt, and black pepper until well combined. Scoop into small dumplings (about 2 tablespoons each) for serving.Chill the dumpling mixture for 5 to 10 minutes if you want firmer scoops.Wipe down the counter after mixing the ricotta to remove any cheese crumbs.
5. Serve the soupLadle the hot soup into bowls and top each serving with a ricotta dumpling. Add extra parmesan on top if you like and serve with Italian bread.Let the ricotta sit on the soup for 1 minute so it softens slightly but still keeps its shape.Fill the soup pot with warm water right after serving to make cleanup easier later.

Olive Oil2 tbsp

- Oil & Vinegar

sweet italian sausage1 lb

- meat

Garlic3 clove

- Produce

Onion1 small

- Produce

White Wine1/2 cup

- Liquor

whole plum tomatoes1 can

- canned

low-sodium chicken broth2 cup

- broth

Water3 cup

- Beverages

dried oregano1 tsp

- Spices

Red pepper flakes0 count

- Spices

lasagna noodles6 noodle

- pasta

Baby spinach4 cup

- Produce

italian bread0 count

- bakery

ricotta cheese1 cup

- dairy

Parmesan Cheese1/2 cup

- Dairy

Fresh Basil1/4 cup

- Produce

Kosher salt1/4 tsp

- Spices

Black Pepper0 count

- Spices

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