No need to Google “comfort food” – I’ve got it right here.
And, what’s better than a big ‘ol pot of soup? How about cooking it all in just that one pot, instead of using several? Yep, this fits the bill, too!
This makes a sizable batch of soup. I cook it in my 8-quart Made In stainless clad stock pot. All of our cookware is Made In, and we love the quality!
Here’s my One Pot Lasagna Soup:
- 1 medium sized onion, diced
- 2 to 3 cloves of garlic, minced
- 1.5 tablespoons dried parsley
- 1.5 tablespoons dried oregano
- 1/2 teaspoon of dried basil
- Salt, black pepper, and crushed red pepper flakes, to taste
- 2, 28-ounce cans crushed tomatoes
- 2 quarts of chicken stock
- 1/2 pound ground Italian sausage, mild or hot
- 1/2 pound dry noodles (see recipe notes below)
- 8 oz Ricotta cheese
- Mozzarella & parmesan cheese for topping (optional)
Dice the onion and mince the garlic.
Heat a large stock pot on medium heat, and add oil (I use olive oil) to the pan.
Once the oil is rippling ever so slightly in the pan, add the diced onion and season with salt. Cook for a few minutes until the onions begin to turn translucent.
Add the minced garlic, and cook just a few minutes.
Add the Italian sausage to the pan with the cooked garlic and onion. Cook until just slightly cooked through (AKA, no more pink).
Add the crushed tomatoes, chicken stock, and seasonings to the onion/garlic/sausage mixture.
Turn the burner heat up to medium-high, and let it come to a boil.
Once it comes to a rolling boil, add the pasta, and cook until the pasta has a slight bite to it (AKA, al dente.)
Turn off the burner heat, and add the ricotta cheese. Stir well to combine. This would be a good opportunity to get out a spoon and try it before serving. I’m always conservative on salt level given the Italian sausage contains seasonings, and the ricotta and chicken stock add some sodium.
I prefer to enjoy this with a sprinkle of mozzarella and parmesan cheese. A crusty piece of bread on the side? An added bonus.
This will serve approximately 6-8 people, so you can make it for a crowd, or meal prep it for your week ahead or for your freezer.
And, it wouldn’t be a true “recipe” of mine without a few notes:
- Italian sausage usually contains favors, such as fennel, among others. f you don’t prefer Italian sausage, you can absolutely use ground beef or ground turkey, but you may need to add more spices.
- If you’re trying to stick to the “lasagna” aspect, you can absolutely use broken, dried lasagna sheets. However, I prefer to use a pasta that I can use for other pasta dishes as well, so I like this trumpet-shaped pasta that has the curled edges like some lasagna noodles.
- The amounts above lend to a true soup consistently, but if you want it to be thicker, add another 1/4 pound of pasta.
If you try this recipe, I’d love to hear what you think!