One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage
Recipe type: Soup, Stew
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 lb sweet chicken italian sausage (raw)
  • 1 sweet onion, diced
  • 2 medium carrots, peeled and sliced in to thin coins
  • 3 cloves garlic, minced
  • 8 leaves fresh basil, 4 chopped and 4 sliced into ribbons
  • 1 t fresh oregano, chopped
  • .5 t red pepper flakes
  • .25 t kosher salt
  • a few cranks of freshly ground pepper
  • 3 c low-sodium chicken or vegetable broth
  • 14 oz diced tomatoes
  • 1 c tomato sauce
  • 1 c uncooked small pasta shells (I used De Cecco brand, size 52)
  • 2 c fresh spinach or baby spinach, chopped
  • mozzarella for zesting
  • grated parmesan for topping
  1. Heat a dutch oven or soup pot over medium-high heat.
  2. Remove the raw sausage from any casing and add it to the pan (no oil needed), breaking it up and cooking until browned.
  3. Add the onion and carrots and cook until they are softened.
  4. Add the garlic, the chopped basil (reserving the rest of the basil for topping), oregano, crushed red pepper, salt, and pepper. Stir and cook for 30 seconds.
  5. Add the broth, diced tomatoes (including liquid), and tomato sauce.
  6. Bring the pot to a boil and add the pasta.
  7. Reduce heat and simmer until the pasta is cooked, about 10 minutes.
  8. Add the spinach and stir, cooking until wilted - about 1 minute.
  9. It's ready! Top with mozzarella, parmesan, and basil ribbons when you are ready to serve.
Recipe by My Utensil Crock at