Capture the soul-soothing essence of lasagna without the layering fuss. This one-pot stovetop wonder delivers all the classic flavours, savoury sausage, tangy tomato sauce, herbs, and tender pasta – in a deeply satisfying, spoonable bowl. Forget ricotta; we rely on a rich broth (boosted by a Parmesan rind) and generous melted mozzarella and Parmesan toppings for creamy indulgence. Ready in under an hour, it’s hearty comfort food simplified to its most delicious core. Perfect for busy nights.

Serves: 6
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients

• 1 tbsp (15ml) olive oil
• 1 lb (450g) Italian sausage (mild or hot), casings removed (or ground beef/turkey)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp (5g) dried oregano
• 1 tsp (5g) dried basil
• ½ tsp (2.5g) red pepper flakes (optional)
• 2 tbsp (30g) tomato paste
• 6 cups (1.4L) low-sodium chicken broth
• 1 (24oz / 680g) jar of marinara sauce (or crushed tomatoes)
• 1 (14.5oz / 411g) can diced tomatoes, undrained
• 1 Parmesan rind (optional, highly recommended)
• 8 oz (225g) dried lasagna noodles, broken into 1-2 inch pieces
• 4 cups (120g) fresh baby spinach
• Salt and freshly ground black pepper to taste
• For Serving:
  • ½ cup (50g) grated Parmesan cheese
  • 1 cup (225g) shredded mozzarella cheese
  • Fresh basil or parsley, chopped (optional)

Instructions

• Brown the Sausage:
  • Heat olive oil in a large pot or Dutch oven over medium-high heat. Add sausage, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes. Remove sausage with a slotted spoon; set aside. Drain excess fat if desired, leaving about 1 tbsp.
• Sauté Aromatics:
  • Add onion to the pot. Cook, stirring occasionally, until softened (about 3-5 minutes).
  • Add garlic, oregano, basil, and red pepper flakes (if using). Cook, stirring constantly, for 1 minute until fragrant.
  • Stir in tomato paste and cook for 1 minute more.
• Build the Broth:
  • Pour in the chicken broth, marinara sauce, and diced tomatoes (with juices). Stir well, scraping up any browned bits from the bottom of the pot.
  • Add the cooked sausage back to the pot. Drop in the Parmesan rind (if using). Bring the mixture to a simmer.
• Cook the Pasta:
  • Once simmering, add the broken lasagna noodles. Stir well.
  • Reduce heat to maintain a gentle simmer. Cook uncovered for 12-15 minutes, stirring occasionally, until pasta is al dente (tender but still firm to the bite). The soup will thicken.
• Finish and Serve:
  • Remove the pot from the heat. Discard the Parmesan rind.
  • Stir in the fresh spinach until wilted (about 1 minute).
  • Season generously with salt and pepper to taste.
  • Ladle soup into bowls. Top each serving generously with shredded mozzarella and grated Parmesan. Garnish with fresh herbs if desired.

Tips:

• Brown Well: Taking the time to properly brown the sausage builds a crucial flavour foundation. Don’t rush this step.
• Stir Occasionally: Stir the soup occasionally while the pasta cooks to prevent noodles from sticking to the bottom of the pot.
• Broth Thickness: The soup thickens significantly upon standing. If leftovers seem too thick, add a splash of broth or water when reheating.

Frequently Asked Questions:

• Can I use no-boil lasagna noodles? Yes, but add them later. Cook the soup base for 10 minutes before adding no-boil noodles, then simmer for only 10-12 minutes, as they cook faster and can get mushy.
• Can I freeze this soup? The broth and meat freeze well. However, the pasta will become very soft and mushy upon thawing and reheating. For best results, freeze just the broth/meat base and cook fresh pasta when ready to serve.
• What can I substitute for Italian sausage? Use ground beef, turkey, or chicken. Add an extra ½ tsp of fennel seeds and ¼ tsp red pepper flakes when browning if you want to mimic Italian sausage flavor.