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Kid-Approved Lasagna Soup with Italian Sausage: Easy One-Pot Meal

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This hearty lasagna soup captures the magic of a classic Italian dish in a comforting, one-pot meal. With crispy Italian sausage, rich tomato broth, and a creamy cheese topping, it’s a budget-friendly weeknight dinner that even picky eaters will love.

Ingredients

Scale
  • 1 lb Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 28 oz can crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 8 oz mafalda pasta (or broken lasagna noodles)
  • 1 cup whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Heat a large Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and break it up with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until deeply browned and crispy in spots. Use a slotted spoon to transfer the sausage to a plate, leaving about 2 tablespoons of drippings in the pot.
  2. Add the diced onion to the pot and cook for 3-4 minutes until soft and translucent.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens to a brick-red color and smells sweet.
  4. Pour in the crushed tomatoes and chicken broth. Add the dried oregano, dried basil, and red pepper flakes (if using). Stir everything together, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to a simmer.
  5. Add the mafalda pasta to the simmering soup. Cook for 10-12 minutes, stirring occasionally, until the pasta is tender but still al dente. If the soup gets too thick, add a splash more broth or water.
  6. Stir the browned sausage back into the pot and let it simmer for 2-3 minutes. Taste and season with salt and pepper as needed.
  7. While the soup simmers, mix the ricotta, half of the mozzarella, and the grated Parmesan in a small bowl. Stir in a pinch of black pepper.
  8. Ladle the hot soup into bowls. Top each bowl with a generous dollop of the ricotta mixture, a sprinkle of the remaining mozzarella, and a pinch of fresh parsley. Serve immediately.

Notes

For best results, cook pasta just until al dente to avoid mushiness in leftovers. If planning leftovers, cook pasta separately and add to each bowl when serving. The soup base freezes well without pasta and cheese topping. For a vegetarian version, omit sausage and use lentils or meatless crumbles with vegetable broth.

Nutrition

Keywords: lasagna soup, Italian sausage soup, one-pot meal, easy dinner, kid-friendly, comfort food, budget-friendly meal

Find it online: https://dinadinnertable.com/kid-approved-lasagna-soup-with-italian-sausage-easy-one-pot-meal/