Cozy One-Pot Lasagna Soup with Ricotta: The Weeknight Power Move You’ll Crave on Repeat

Imagine everything you love about lasagna—bubbling sauce, tender noodles, melty cheese—without the layering, the timers, or the stack of pans. That’s this soup. It’s rich, hearty, and unapologetically comforting, built for real life (read: fast cleanup, zero stress).

You’ll get bold flavor in under an hour, and yes, there’s a whipped ricotta dollop that turns every bite into a creamy mic drop. Hungry yet?

What Makes This Recipe So Good

• All the lasagna vibes, none of the drama. No sheets to pre-boil, no casserole dish—just a single pot and a ladle.
• Deep flavor in minimal time. Browning sausage and toasting tomato paste create a rich base fast. It tastes like it simmered all Sunday, but you did it after work.
• Customizable to the max. Meat or veggie, gluten-free noodles, dairy-free ricotta—pick your adventure.
• That ricotta finish. A lemony, garlicky ricotta dollop melts into the soup, giving it that iconic lasagna creaminess.
• Leftovers that slap. The soup thickens overnight (in a good way).

  Add a splash of broth to bring it back to slurpy status.

Ingredients Breakdown

• Olive oil – For sautéing. Use a robust extra-virgin for flavor.
• Italian sausage (1 lb; mild or hot) – Big flavor, minimal effort. Ground beef or turkey also works.
• Yellow onion (1 large, diced) – Sweet foundation.
• Garlic (4–5 cloves, minced) – Don’t be shy.
• Tomato paste (2 tbsp) – Deepens the sauce with umami.
• Crushed tomatoes (28 oz can) – The body of the soup.
• Fire-roasted diced tomatoes (14.5 oz can) – Smoky depth; regular diced are fine.
• Low-sodium chicken or vegetable broth (6 cups) – Adjust salt accordingly.
• Italian seasoning (2 tsp) – The easy button for herbs.
• Red pepper flakes (¼–½ tsp) – Optional heat.
• Bay leaf (1) – Subtle, but worth it.
• Lasagna noodles (8–10 sheets, broken into pieces) – Or use mafalda/campanelle for that ruffled edge vibe.
• Baby spinach (3–4 cups) – Greens you barely notice, which is the point.
• Fresh basil (½ cup, chopped) – Bright finish.
• Salt & black pepper – Season to taste.

Ricotta Topping

• Whole-milk ricotta (1 cup) – Creamy and luxurious.
• Parmesan (½ cup, finely grated) – Salty, nutty goodness.
• Mozzarella (½ cup, shredded) – Melts into cheesy strings.

  Iconic.

• Lemon zest (½ tsp) – Quietly transformative.
• Garlic powder (¼ tsp) – A little extra oomph.
• Salt & pepper – To taste.

The Method – Instructions

1. Brown the sausage. Heat 1 tbsp olive oil in a large Dutch oven over medium-high. Add sausage, breaking it up. Cook until browned and crispy at the edges, 6–8 minutes.

   Spoon off excess fat if needed.

2. Sweat the aromatics. Add diced onion and a pinch of salt. Cook 3–4 minutes until translucent. Stir in minced garlic and cook 30 seconds until fragrant (don’t burn it—garlic drama is real).
3. Toast the tomato paste. Stir in tomato paste and cook 1–2 minutes until brick red and caramelized.

   This step is where the flavor glow-up happens.

4. Build the base. Pour in crushed tomatoes, fire-roasted tomatoes, and broth. Add Italian seasoning, red pepper flakes, bay leaf, and ½ tsp salt. Bring to a lively simmer.
5. Add the noodles. Break lasagna sheets into 1–2 inch pieces and drop into the pot.

   Stir so nothing clumps. Simmer uncovered 12–15 minutes, stirring occasionally, until al dente.

6. Make the ricotta topping. While noodles cook, in a bowl mix ricotta, Parmesan, mozzarella, lemon zest, garlic powder, salt, and pepper. Taste; it should be savory and bright.
7. Finish the soup. Remove bay leaf.

   Stir in spinach to wilt, 1–2 minutes. Add chopped basil. Taste and adjust salt, pepper, and heat.

8. Serve like a pro. Ladle soup into bowls.

   Dollop a heaping spoon of ricotta mixture on top. Let it melt a bit, then swirl in. Extra basil and Parmesan on top if you’re feeling fancy (you are).

Storage Tips

• Fridge: Store in an airtight container for 3–4 days.

  The noodles absorb liquid; add a splash of broth when reheating.

• Freezer: For best texture, freeze the soup without noodles up to 3 months, and cook fresh pasta when reheating. If already combined, it’s still fine—just expect softer noodles.
• Reheat: Stovetop over medium with additional broth, or microwave in 60–90 second bursts, stirring between.
• Ricotta topping: Keep separate in the fridge up to 4 days. Add to bowls right before serving.

What’s Great About This

• Weeknight-friendly. One pot.

  Under an hour. Minimal mess. Your sink approves.

• Kid and guest bait. Familiar flavors with just enough flair to feel special.
• Balanced comfort. Protein, carbs, and greens in one bowl.

  Add a salad if you want to pretend it’s health food.

• Budget-conscious. Pantry-heavy ingredients with restaurant-level payoff.

Don’t Make These Errors

• Overcooking the pasta. It keeps softening in the hot soup. Pull it at al dente. Future You will thank you.
• Skipping the tomato paste toasting. That 90 seconds is your flavor multiplier.

  Don’t cheat yourself.

• Under-salting the base. Broth and tomatoes vary. Taste before adding noodles and again at the end.
• Dumping in the spinach too early. Add at the end to keep it vibrant, not khaki.
• Using watery ricotta. If yours is loose, drain it through cheesecloth or a fine sieve for 10–15 minutes.

Recipe Variations

• Veggie Supreme: Swap sausage for a can of white beans and sautéed mushrooms. Use vegetable broth.

  Add zucchini coins with the noodles.

• Lean & Mean: Ground turkey + extra fennel seed and a dash of Worcestershire for depth.
• Spicy Arrabbiata: Double red pepper flakes, add a pinch of Calabrian chili paste. You’ve been warned.
• Gluten-Free: Use gluten-free lasagna or rotini. Cook 2 minutes less than box suggests.
• Dairy-Free “Ricotta”: Blend dairy-free ricotta with nutritional yeast, lemon zest, and olive oil.

  Finish soup with a drizzle of cashew cream.

• Pesto Kiss: Stir 1–2 tbsp basil pesto into the pot at the end for a herby finish.
• Extra Veg Boost: Grated carrot and diced red bell pepper sautéed with the onion for sweetness and color.

FAQ

Can I use a different pasta shape instead of lasagna sheets?

Yes. Mafalda corta, campanelle, bowties, or even broken spaghetti work. Choose a shape that holds sauce and cook to just al dente.

How do I keep the soup from getting too thick the next day?

Pasta drinks broth like it’s happy hour.

When reheating, add ½–1 cup broth per serving until it’s your ideal consistency. Season again lightly.

Is ricotta necessary?

Necessary? No.

Transformative? Absolutely. It adds the creamy, cheesy note that screams “lasagna.” If skipping, finish with extra Parmesan and a splash of cream.

Can I make it ahead?

Totally.

For best texture, cook the soup base without noodles, then add pasta when reheating. The ricotta topping can be mixed 1–2 days ahead.

What pot should I use?

A heavy 5–6 quart Dutch oven or soup pot. The wider surface area helps brown the sausage and prevents noodle clumps.

Nonstick works in a pinch, but stainless or enameled cast iron gets better browning, IMO.

How can I make it lighter?

Use turkey sausage, skip mozzarella in the ricotta, and add more spinach. Also, portion smartly—this soup is rich and satisfying as-is.

My Take

This is the comfort-food hack that punches way above its effort. You get layered lasagna flavor without the ceremony, plus the ricotta swirl that makes bowls feel restaurant-level.

If you want to turn Tuesday into “cozy night in,” this is the move—simple steps, bold payoff, minimal dishes. And the leftovers? Elite.

Keep extra broth on standby, and you’ve got a guaranteed repeat performer in your dinner rotation.