Description
All the cozy flavors of classic lasagna in a faster, spoonable bowl—rich tomato broth, tender noodles, and a cloud of melty ricotta.
Ingredients
Scale
- 1 lb (450 g) Italian sausage (mild or hot), casings removed (or ground beef/turkey)
- 1 tbsp olive oil (as needed)
- 1 medium yellow onion, diced
- 3–4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp crushed red pepper flakes (optional, to taste)
- 1 1/2 tsp dried Italian seasoning (or 1 tsp oregano + 1/2 tsp basil)
- 1 tsp fennel seeds, lightly crushed (optional but recommended)
- 1 bay leaf
- 1 (28 oz / 800 g) can crushed tomatoes
- 4 cups (1 L) low-sodium chicken or vegetable broth, plus more as needed
- 8–10 dry lasagna noodles, broken into bite-size pieces
- 1/2 cup heavy cream or half-and-half (optional for extra richness)
- 1 packed cup baby spinach or chopped kale (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup whole-milk ricotta cheese
- 1 cup low-moisture mozzarella, shredded
- 1/2 cup Parmesan, finely grated, plus more for serving
- Fresh basil or parsley, chopped, for garnish
- Drizzle of extra-virgin olive oil, for finishing (optional)
Instructions
- Heat a large Dutch oven over medium-high. Add sausage and cook, breaking into crumbles, until well browned with crispy edges, 6–8 minutes. If the pan looks dry, add 1 tbsp olive oil. Transfer only if excess fat needs draining; leave 1–2 tsp for flavor.
- Add onion and a pinch of salt. Cook until translucent and lightly golden, 4–5 minutes. Stir in garlic; cook 30 seconds until fragrant. Add tomato paste, red pepper flakes, Italian seasoning, and fennel; cook 1 minute to caramelize.
- Stir in crushed tomatoes, broth, and bay leaf. Scrape up browned bits. Bring to a lively simmer.
- Add broken lasagna noodles. Simmer uncovered, stirring frequently to prevent sticking, until al dente, 9–12 minutes. Add splashes of broth if the soup thickens too much.
- Lower heat. Stir in cream (if using) and spinach. Season with salt and pepper. Remove bay leaf. Off the heat, swirl in mozzarella and Parmesan until melty and strand-y.
- Ladle into bowls. Top each with a generous spoon of ricotta, extra Parmesan, herbs, and a drizzle of olive oil. Serve immediately.
Notes
Salt in layers: sausage, onions, then broth. Stir noodles frequently so they don’t clump or stick to the pot. If you prefer soupier bowls, keep extra warm broth on hand and ladle in at the end. Whole-milk ricotta gives the silkiest finish; whip it with a pinch of salt before dolloping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soupe
- Method: One-Pot
- Cuisine: Italienne
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
Keywords: lasagna, lasagna soup, weeknight dinner, ricotta, cheesy soup, comfort food