Lasagna is a labor of love: boil noodles, brown meat, mix ricotta, layer, bake, wait, rest. This soup keeps all the flavor and skips every bit of the assembly. Italian turkey sausage, marinara, and broth simmer into a rich tomato base, broken lasagna noodles cook right in the pot — no colander, no second pot — and each bowl gets finished with a dollop of ricotta, a snowfall of mozzarella, and fresh basil. It tastes like someone deconstructed a perfect slice of lasagna into the coziest bowl of soup you’ve ever had.
Why you’ll love it
- One pot, zero layering. The lasagna noodles simmer directly in the broth, soaking up all that savory tomato flavor.
- Lasagna flavor, weeknight timeline. All the classic components — sausage, marinara, ricotta, melty cheese — in 30 minutes flat.
- ~31g protein per serving (estimated), from Italian turkey sausage plus the ricotta-mozzarella finish.
- Even better the next day. Like all good tomato soups, the flavors deepen overnight (thin it with a splash of broth when reheating).
Ingredients
- 1 1/2 lb Italian turkey sausage, casings removed
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 1/2 tsp red pepper flakes, optional, for heat
- 1 (24 oz) jar marinara sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups low-sodium chicken broth, plus more as needed
- 8 oz lasagna noodles, broken into 1–2 inch pieces
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/4 cup chopped fresh basil, plus more for serving
- 3/4 cup whole-milk ricotta, for serving
- 3/4 cup shredded low-moisture mozzarella, for serving
- 1/2 cup freshly grated Parmesan, for serving
Equipment
A large Dutch oven or soup pot with lid (6-quart) and a wooden spoon or spatula.
Instructions
- Brown the sausage. Heat the olive oil in a large Dutch oven over medium-high heat. Add the turkey sausage and cook, breaking it into crumbles, until no pink remains and the edges start to brown, about 6–7 minutes. Drain off any excess liquid if needed.
- Soften the vegetables. Stir in the onion and bell pepper; cook until softened, about 3 minutes. Add the garlic, tomato paste, Italian seasoning, and red pepper flakes; cook 1 minute more, stirring, until the tomato paste darkens slightly and everything smells fragrant.
- Add the sauces, tomatoes, and broth. Pour in the marinara, diced tomatoes with their juices, and chicken broth, scraping up any browned bits from the bottom. Stir in the salt and pepper and bring to a lively boil.
- Simmer the noodles. Stir in the broken lasagna noodles. Reduce the heat to a steady simmer and cook, stirring occasionally so the noodles don’t stick, until tender with a little bite, 8–10 minutes. If the soup gets thicker than you like, splash in another 1/2–1 cup of broth.
- Finish with basil. Stir in the chopped basil. Taste and adjust the salt — marinara brands vary, so season at the end.
- Serve with the cheeses. Ladle into bowls while piping hot. Dollop with ricotta, sprinkle with mozzarella and Parmesan, and finish with more basil. Serve immediately — the noodles keep drinking broth as the soup stands.
Doneness cues: The turkey sausage must reach 165°F internally (it will, well before the noodles are done). The noodles are ready when tender with a slight bite — taste one. The soup should look a little brothy when you ladle it; it thickens noticeably as it sits, so serve right away.
30-Minute One-Pot Lasagna Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the turkey sausage and cook, breaking it into crumbles, until no pink remains and the edges start to brown, about 6–7 minutes. Drain off any excess liquid if needed.
- Stir in the onion and bell pepper; cook until softened, about 3 minutes. Add the garlic, tomato paste, Italian seasoning, and red pepper flakes; cook 1 minute more, stirring, until the tomato paste darkens slightly and everything smells fragrant.
- Pour in the marinara, diced tomatoes with their juices, and chicken broth, scraping up any browned bits from the bottom. Stir in the salt and pepper and bring to a lively boil.
- Stir in the broken lasagna noodles. Reduce the heat to a steady simmer and cook, stirring occasionally so the noodles don’t stick, until tender with a little bite, 8–10 minutes. If the soup gets thicker than you like, splash in another 1/2–1 cup of broth.
- Stir in the chopped basil. Taste and adjust the salt — marinara brands vary, so season at the end.
- Ladle into bowls while piping hot. Dollop with ricotta, sprinkle with mozzarella and Parmesan, and finish with more basil. Serve immediately — the noodles keep drinking broth as the soup stands.
Notes
Nutrition note
Protein is estimated at about 31g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.
Substitutions and tips
- Ground turkey instead of sausage: use 1 1/2 lb ground turkey and bump the Italian seasoning to 1 tablespoon plus 1/2 teaspoon fennel seeds for that sausage flavor.
- Ground beef or pork swap in 1:1 — drain the fat well after browning.
- Gluten-free: use gluten-free lasagna noodles and add them for only the last 5 minutes of simmering; they soften faster.
- Vegetarian: skip the sausage and stir in 2 cans of white beans with the broth; use vegetable broth.
- Don’t skip the stirring in step 4 — broken noodles love to settle and stick in a tomato-based broth. A stir every couple of minutes keeps them moving.
- Meal-prep trick: if you’re making this ahead, cook and store the noodles separately, then combine when reheating. They’ll keep absorbing liquid overnight otherwise.
Storage and reheating
Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a pot over medium heat, adding 1/2–1 cup of broth to thin it back out, until steaming (165°F). Freezes well for up to 3 months — thaw overnight in the fridge — though the noodles soften; for the best frozen results, freeze the soup base without the noodles and add freshly simmered noodles when reheating.
Frequently asked questions
Can I use regular lasagna noodles? That’s exactly what this calls for — just break them into 1–2 inch pieces before adding. No-boil noodles also work; they’ll cook a touch faster.
Why is my soup so thick? The noodles absorb a lot of broth, especially as it stands. Thin it with broth or water until it looks like soup again — the flavor stays put.
Is this good for meal prep? Yes, with one trick: store the cooked noodles separately from the soup base and combine when reheating, or plan on adding extra broth.
Can I make it dairy-free? Skip the ricotta and cheeses, or use your favorite dairy-free shreds for the finish. The soup base itself is dairy-free.
Can I use homemade marinara? Absolutely — use about 3 cups. Taste before adding the extra salt, since homemade sauce is seasoned differently.
What if I don’t have Italian turkey sausage? Sweet or hot Italian pork sausage works 1:1 (drain the fat well). Or use the ground turkey swap in the tips above.
More cozy one-pot soups
If you like cozy one-pot soups, try our 30-Minute White Bean Turkey Chili. For another creamy one-pot soup, 30-Minute Creamy Chicken & Wild Rice Soup is peak comfort. One-pot pasta fans: our 30-Minute Turkey Taco Skillet is a weeknight hero.