Print

Easy Lasagna Soup with Italian Sausage – Best 30-Min Dinner

easy lasagna soup with italian sausage - featured image
Print Recipe

This easy lasagna soup with Italian sausage and ricotta dollops is a quick, one-pot weeknight dinner that delivers all the comforting flavors of lasagna without the fuss. Ready in under 30 minutes, it’s a hearty, crowd-pleasing meal that feels like a hug in a bowl.

Ingredients

Scale
  • 1 lb Italian sausage (mild or sweet, casings removed)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 28 oz canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8 oz Mafalda pasta (or broken lasagna sheets, rotini, or shells)
  • 1 cup whole milk ricotta cheese
  • 2 tablespoons fresh parsley, chopped
  • Fresh basil leaves for garnish (optional)
  • Grated Parmesan cheese for serving

Instructions

  1. Brown the sausage: Heat a large Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and crumbly, about 5 minutes. Do not drain the fat.
  2. Sauté the aromatics: Add the diced onion to the pot and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Build the broth: Pour in the chicken broth and crushed tomatoes. Stir in the tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Bring to a boil, scraping up any browned bits from the bottom of the pot.
  4. Cook the pasta: Once boiling, add the Mafalda pasta. Reduce heat to a simmer and cook until tender but still al dente, about 10-12 minutes, stirring occasionally. If the soup gets too thick, add a splash of water or extra broth.
  5. Season and adjust: Taste the broth and add salt and pepper as needed. Remember that the ricotta and Parmesan will add saltiness later.
  6. Prepare the ricotta dollops: While the pasta cooks, spoon the ricotta into a small bowl. Optionally stir in a pinch of salt and black pepper.
  7. Serve: Ladle the soup into bowls. Top each serving with a generous dollop of ricotta (about 2 tablespoons), a sprinkle of fresh parsley, a few basil leaves, and a hefty shower of grated Parmesan. Serve immediately.

Notes

For meal prep, cook the pasta separately and add it to each bowl when reheating to avoid mushy pasta. The soup tastes even better the next day as flavors meld. For a gluten-free version, use gluten-free pasta and cook it separately. For a dairy-free option, use plant-based ricotta and omit Parmesan.

Nutrition

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

Find it online: https://blingbite.com/easy-lasagna-soup-with-italian-sausage-best-30-min-dinner/