One-Pot Lasagna Soup with Ricotta

This one-pot lasagna soup has everything I love about lasagna — rich tomato sauce, sausage, tender pasta and melted cheese — without the layering or the long bake.

Broken lasagna sheets cook right in the broth, so the soup thickens naturally and dinner is on the table in under an hour.

A cool spoonful of ricotta on top is essential. It melts slowly into the hot soup and turns every bowl creamy.

Ingredients

• 1 tbsp olive oil
• 450 g (1 lb) Italian sausage, casings removed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.5 tsp chilli flakes
• 2 tbsp tomato paste
• 800 g (28 oz) crushed tomatoes
• 1.25 litres (5 cups) chicken stock
• 225 g (8 oz) lasagna sheets, broken into pieces
• 100 g (1 cup) grated mozzarella
• 50 g (0.5 cup) grated parmesan, plus extra to serve
• Salt and black pepper, to taste

For the ricotta topping

• 250 g (1 cup) ricotta
• 1 tbsp chopped fresh basil
• 1 tbsp olive oil
• Pinch of salt

Instructions

1. Brown the sausage: Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up, until browned, about 6 minutes.
2. Build the base: Add the onion and cook for 4 minutes until soft. Stir in the garlic, oregano, basil and chilli flakes and cook for 1 minute until fragrant.
3. Add tomatoes and stock: Stir in the tomato paste, crushed tomatoes and chicken stock. Season with salt and pepper and bring to a gentle boil.
4. Cook the pasta: Add the broken lasagna sheets, reduce the heat to medium and simmer, stirring often, for 12-14 minutes until the pasta is tender and the soup has thickened.
5. Melt the cheese: Stir in the mozzarella and parmesan until melted and the soup looks glossy.
6. Make the topping: While the soup simmers, mix the ricotta with basil, olive oil and a pinch of salt.
7. Serve: Ladle into bowls, top each with a spoonful of ricotta, extra parmesan and basil. Serve with crusty bread.

Tips for the best result

• Stir often once the pasta goes in — lasagna sheets love to stick together.
• The soup thickens as it stands. Loosen leftovers with a splash of stock when reheating.
• Swap the sausage for ground beef or turkey, or leave the meat out and add a tin of white beans.

Storing and reheating

Refrigerate in an airtight container for up to 3 days; the pasta will soften but still tastes great. Reheat gently on the hob with a splash of stock. Freeze without the ricotta topping for up to 2 months.

Frequently asked questions

Can I use no-boil lasagna sheets?

Yes. They cook a little faster, so start checking after 9 minutes.

Why did my soup get too thick?

The pasta keeps absorbing liquid as it stands. Stir in extra stock until it is the consistency you like.

Can I make it ahead?

Yes. Cook the soup without the pasta, refrigerate for up to 2 days, then reheat and cook the pasta just before serving.