Go Back

30-Minute One-Pot Lasagna Soup

Italian turkey sausage, marinara, and broth simmer into a rich tomato base; broken lasagna noodles cook right in the pot and each bowl is finished with ricotta, mozzarella, and Parmesan — 30 minutes, about 31g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

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

  • Large Dutch oven or soup pot with lid (6-quart)
  • Wooden spoon or spatula

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the chopped basil. Taste and adjust the salt — marinara brands vary, so season at the end.
  6. 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

Food safety: Italian turkey sausage must reach 165°F internally — the long simmer guarantees it. Broken lasagna noodles simmer directly in the broth; stir occasionally so they don't stick. Soup thickens as it stands; thin with broth when reheating. Leftovers 4 days refrigerated / 3 months frozen (noodles soften); reheat to 165°F. Protein ~31g/serving estimated from USDA FoodData Central; not lab-tested.