Name: One-Pot Lasagna Soup with Ricotta Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 pound Italian sausage, casings removed; 1–2 tablespoons olive oil; 1 large yellow onion, diced; 2 medium carrots, diced small; 4–6 cloves garlic, minced; 1 stalk celery, diced; 1 can (28 ounces) crushed tomatoes; 2 tablespoons tomato paste; 6 cups low sodium chicken broth or vegetable broth; 8–10 sheets lasagna noodles, broken into bite-size pieces; 2 cups baby spinach or chopped kale; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon Italian seasoning; 1 bay leaf; 1/2–1 teaspoon sugar, only if tomatoes taste very acidic; 1 pinch red pepper flakes; kosher salt and freshly ground black pepper, to taste; 1 cup whole milk ricotta cheese; 1–1 1/2 cups shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese, divided; 1–2 tablespoons chopped fresh basil or flat leaf parsley, plus more for garnish; salt and freshly ground black pepper, to taste

One-Pot Lasagna Soup with Ricotta Cheese tastes like classic baked lasagna in cozy soup form, with rich tomato broth, tender noodles, creamy ricotta, and plenty of melty cheese in every spoonful. It works perfectly for busy weeknights or casual entertaining, since it comes together in about 40 minutes and uses just one pot. I first made a version of this on a cold Tuesday when I refused to wash extra dishes, and it never left my rotation.

Why Make This One-Pot Lasagna Soup with Ricotta Cheese at Home

You get all the flavor of traditional lasagna without boiling separate noodles, layering pans, or babysitting the oven. Everything cooks in one pot, which means fewer dishes and a faster path to cheesy comfort.

You also control the ingredients, from the amount of salt to the type of meat and pasta. That flexibility helps you adjust for picky eaters, dietary needs, or whatever you already have in your pantry.

“This One-Pot Lasagna Soup with Ricotta Cheese tastes like a cozy Italian restaurant dinner in a bowl, with way less effort and cleanup. ★★★★★”

Ingredients You Need

Protein

Italian sausage, 1 pound
- Use mild or hot, pork or chicken.
- Remove casings if you buy links.
- Ground beef or turkey also work; add extra Italian seasoning if you swap.

Aromatics and Veggies

Olive oil, 1 to 2 tablespoons
- Any neutral oil works, but olive oil adds nice flavor.
Yellow onion, 1 large, diced
Carrots, 2 medium, diced small
Garlic, 4 to 6 cloves, minced
Optional: celery, 1 stalk, diced, if you like a classic soup base
Optional: baby spinach or chopped kale, 2 cups, for extra greens

Tomato Base

Crushed tomatoes, 1 can (28 ounces)
- I like brands such as Cento or Muir Glen for richer flavor.
Tomato paste, 2 tablespoons
- Tube tomato paste works well and stores easily in the fridge.
Low sodium chicken broth or vegetable broth, 6 cups
- Use a good quality boxed broth or homemade if you have it.

Pasta

Lasagna noodles, 8 to 10 sheets, broken into bite-size pieces
- Regular, whole wheat, or gluten free all work.
- If you use no-boil lasagna sheets, check early since they cook faster.

Cheese Topping

Whole milk ricotta cheese, 1 cup
- Part skim works, but whole milk tastes creamier.
Shredded mozzarella cheese, 1 to 1½ cups
- Low moisture, part skim melts nicely.
Grated Parmesan cheese, ½ cup
- Use real Parmigiano Reggiano or a good quality domestic parmesan, not the green can.
Fresh basil or flat leaf parsley, chopped, for garnish
Optional: a pinch of red pepper flakes for heat

Seasonings

Kosher salt and freshly ground black pepper
Dried oregano, 1 teaspoon
Dried basil, 1 teaspoon
Italian seasoning, 1 teaspoon, if you want extra herby flavor
Bay leaf, 1
Sugar, ½ to 1 teaspoon, only if the tomatoes taste very acidic

Pantry Shortcuts

Use jarred marinara sauce in place of crushed tomatoes and tomato paste if you want a shortcut.
Use pre-shredded mozzarella if you feel tired, though fresh shredded melts more smoothly.
Use frozen diced onions and carrots to skip chopping on busy nights.

Equipment List

Large heavy bottomed pot or Dutch oven, at least 5 to 6 quarts
Wooden spoon or sturdy spatula
Ladle
Cutting board and sharp knife
Measuring cups and spoons
Small bowl and spoon for mixing the ricotta topping

Tips & Mistakes

Brown the sausage well so it develops flavor instead of steaming in the pot.
Drain excess fat if the sausage releases a lot, or the soup can taste greasy.
Dice the carrots small so they soften in time and do not stay crunchy.
Sauté the tomato paste for a minute so it caramelizes and tastes richer.
Break the lasagna noodles into similar sizes so they cook evenly.
Add the pasta near the end and simmer gently so it does not turn mushy.
Stir often after adding pasta so the noodles do not stick to the bottom.
Keep the broth slightly soupy, since the noodles continue to absorb liquid as the soup cools.
Taste and adjust salt near the end, after the soup reduces and the cheese topping adds extra saltiness.
Add spinach or kale in the last few minutes so it stays bright and does not overcook.
Serve the ricotta mixture on top of each bowl instead of stirring it into the pot so leftovers reheat better.
Cool leftovers before refrigerating so the pasta holds its shape and texture.

How to Make One-Pot Lasagna Soup with Ricotta Cheese

Step 1: Sauté veggies and aromatics

Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions and carrots and cook until soft, about 6 to 8 minutes, while you stir occasionally. Add garlic and cook 1 to 2 minutes, until it smells fragrant and sweet, not sharp. Season with a pinch of salt and pepper.

Step 2: Brown the sausage

Add the Italian sausage to the pot. Break it up with a wooden spoon and cook until browned and cooked through, about 6 to 8 minutes. Scrape up any browned bits from the bottom, since those bits carry a lot of flavor. If the pot looks very greasy, spoon off a little fat.

Step 3: Build the tomato base

Stir in tomato paste and cook 1 to 2 minutes so it darkens slightly and thickens. Add crushed tomatoes, broth, dried oregano, dried basil, Italian seasoning, bay leaf, and a small pinch of red pepper flakes if you like heat. Stir everything together and bring the mixture to a gentle boil over medium high heat.

Step 4: Simmer the soup

Lower the heat to medium low so the soup simmers steadily. Let it cook 10 to 15 minutes, uncovered, so the flavors blend and the broth thickens a bit. Taste and add salt, pepper, or a tiny pinch of sugar if the tomatoes taste very sharp.

Step 5: Cook the lasagna noodles

Add the broken lasagna noodles to the pot and stir well so they do not clump. Keep the soup at a gentle simmer and cook, stirring often, until the noodles turn tender but still slightly firm, usually 10 to 12 minutes. If the soup thickens too much, add a splash of broth or water.

Step 6: Add greens, if using

Stir in spinach or kale during the last 2 to 3 minutes of cooking. The greens wilt quickly and soften in the hot soup. Taste again and adjust seasoning.

Step 7: Mix the ricotta topping

While the noodles cook, stir together ricotta, half of the mozzarella, half of the Parmesan, a pinch of salt, pepper, and a spoonful of chopped basil or parsley in a small bowl. Mix until creamy and smooth. This mixture turns into the cheesy dollop on top of each bowl.

Step 8: Finish and serve

Remove the bay leaf from the pot. Ladle hot lasagna soup into bowls. Top each bowl with a generous spoonful of the ricotta mixture, then sprinkle with extra mozzarella, Parmesan, and fresh herbs. The cheese melts into the soup and gives you that classic lasagna vibe with every bite.

Variations I've Tried

I swap the sausage for ground turkey and add extra Italian seasoning and a splash of soy sauce for deeper flavor. I make a vegetarian version with lentils or meatless crumbles and vegetable broth, plus extra mushrooms for a meaty texture. I also tried a white lasagna soup with chicken, extra garlic, and a splash of cream, then topped it with ricotta and spinach.

Sometimes I use no-boil lasagna noodles and cut the simmer time slightly, which works well on hectic nights. I also tried a three cheese version with ricotta, mozzarella, and provolone, which tasted extra indulgent and kid approved.

How to Serve One-Pot Lasagna Soup with Ricotta Cheese

Serve One-Pot Lasagna Soup with Ricotta Cheese very hot, with a big dollop of the ricotta mixture on top and extra Parmesan at the table. Add a side of garlic bread, focaccia, or simple crusty bread to scoop up the cheesy broth. Pair it with a crisp green salad or roasted vegetables to balance the richness. I also like to set out crushed red pepper, extra herbs, and shredded cheese so everyone customizes their own bowl.

How to store

Cool the soup to room temperature within 1 to 2 hours, then store it in airtight containers in the fridge for up to 4 days.
Keep the ricotta mixture in a separate container in the fridge for up to 3 days so it stays creamy.
Freeze the soup without the ricotta topping for up to 2 months; the pasta softens a bit but still tastes good.
Reheat gently on the stove over medium low heat, adding a splash of broth or water if the soup thickens too much, or microwave in short bursts and stir often.
Add the ricotta mixture to each bowl after reheating so it stays smooth and does not overcook.