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One-Pot Lasagna Soup with Italian Sausage – Easy 30-Minute Dinner

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This one-pot lasagna soup with Italian sausage delivers all the comforting flavors of classic lasagna in a fraction of the time. Ready in just 30 minutes, it’s a quick, easy, and deeply satisfying weeknight dinner that the whole family will love.

Ingredients

Scale
  • 1 lb Italian sausage (mild or sweet, casings removed)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth
  • 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, fusilli, ditalini)
  • 3 cups fresh spinach
  • 1 cup whole milk ricotta cheese
  • ¼ cup fresh parsley, chopped
  • ½ cup shredded mozzarella cheese (optional, for topping)

Instructions

  1. Cook the Sausage: Heat a large Dutch oven over medium-high heat. Add the Italian sausage (removed from casings) and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Leave about 1 tablespoon of fat in the pot.
  2. Sauté the Aromatics: Reduce heat to medium. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Build the Broth: Stir in the tomato paste and cook for 1 minute, stirring constantly. Pour in the crushed tomatoes and chicken broth. Add the dried oregano, dried basil, red pepper flakes (if using), and a pinch of salt and pepper. Stir to combine.
  4. Bring to a Boil: Increase heat to high and bring the soup to a rolling boil, about 3-4 minutes.
  5. Cook the Pasta: Once boiling, add the mafalda pasta. Stir well to prevent sticking. Reduce heat to a simmer and cook according to package directions, minus 1 minute (e.g., if package says 8 minutes, cook for 7). Stir occasionally.
  6. Add the Spinach: Remove the pot from the heat. Stir in the fresh spinach and let it wilt into the hot broth, about 1-2 minutes.
  7. Finish with Ricotta: Ladle the soup into bowls. Top each serving with a generous dollop of ricotta cheese. Sprinkle with fresh parsley and shredded mozzarella if desired.
  8. Serve Immediately: Serve hot with crusty bread for dipping.

Notes

Cook the pasta 1 minute less than package directions to prevent mushiness. The soup will thicken as it sits; add a splash of broth or water when reheating. For best results, serve immediately. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

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

Find it online: https://prismtaste.com/one-pot-lasagna-soup-with-italian-sausage-easy-30-minute-dinner/