Lasagna Soup
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!One pot, one pan, no problem. These are the kind of meals that make cleanup a breeze and still taste like you spent hours cooking dinner. This recipe is perfect for busy nights when you need dinner to be quick, hearty, and hassle-free—without a sink full of dishes afterward.This Lasagna Soup has all the flavors you love from traditional lasagna — tender pasta, rich tomato sauce, creamy ricotta, and savory Italian sausage — all in one cozy bowl! Made in a single pot, this easy one-pot lasagna soup is perfect for busy weeknights when you want hearty, homemade comfort food without all the layering and baking. Every spoonful is packed with cheesy, creamy goodness and bold Italian flavor, making it a family favorite that tastes like it simmered all day. Serve it with a dollop of ricotta on top and a sprinkle of Parmesan for the ultimate comforting Italian-inspired dinner.
Equipment
- 1 Large pot
Ingredients
- 2 tbsp Olive Oil
- 2 tbsp Minced Garlic
- 1/2 White Onion, chopped
- 1 lb Ground Italian Sausage
- 8 oz Tomato Sauce
- 24 oz Marinara Sauce
- 4 cups Low-Sodium Chicken Broth
- Lasagna Noodles, broken into bite-sized pieces
- 1/4 cup Heavy Cream
- Italian Seasoning, to taste
- Garlic Powder, to taste
- Salt, to taste
- Pepper, to taste
- 1 cup Ricotta Cheese
- 1 cup Shredded Mozzarella Cheese
- 1 cup Grated Parmesan Cheese
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add minced garlic and chopped onion, and cook for 2–3 minutes, until fragrant and the onions turn translucent.
- Add 1 pound of Italian sausage to the pot. Cook, breaking it up with a spoon, until browned and cooked through.
- Drain any excess grease if needed, then season with Italian seasoning, garlic powder, salt, and pepper.
- Prepare the Ricotta Mixture: In a medium bowl, combine ricotta, mozzarella, and Parmesan. Add Italian seasoning, garlic powder, salt, and pepper, and mix until smooth. Set aside for later.
- To the cooked sausage, add tomato sauce, marinara sauce, and chicken broth (swish a bit of broth in the marinara jar to get all the sauce out).
- Stir everything together and bring the soup to a gentle simmer.
- Once the soup is simmering, add broken lasagna noodles. Stir occasionally to prevent sticking, and cook for 12–15 minutes, or until the noodles are tender.
- Stir in a splash of heavy cream and half of the ricotta mixture. Mix until the soup is creamy and well blended. Taste and adjust seasoning as needed.
- Ladle the soup into bowls. Top each serving with a spoonful of the remaining ricotta mixture and sprinkle extra cheese on top if desired.
- Serve warm and enjoy!