Ingredients
Scale
- 1 lb Italian sausage (mild or spicy)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 24 oz jarred marinara sauce or crushed tomatoes
- 6 cups chicken or vegetable broth
- 8 to 10 lasagna noodles, broken into bite-sized pieces
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese (for topping)
- 1 cup shredded mozzarella cheese (for topping)
- Fresh parsley or basil for garnish
Instructions
- Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and cook until browned, breaking it into small crumbles with a wooden spoon. Add the diced onions and cook for another 3 to 4 minutes until they become translucent. Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomato paste, oregano, basil, and red pepper flakes, stirring constantly for 2 minutes to “bloom” the spices and caramelize the paste.
- Pour in the marinara sauce and the chicken broth. Stir well to scrape up any browned bits from the bottom of the pot. Bring the mixture to a rolling boil. Once boiling, add the broken lasagna noodles. Reduce the heat to medium and let the soup simmer, stirring occasionally to prevent the noodles from sticking together. Cook for about 10 to 12 minutes, or until the noodles reach an al dente texture.
- Once the noodles are tender, turn the heat to low. Stir in the heavy cream and the grated Parmesan cheese until the soup is rich and well-combined. Taste and adjust seasonings with salt and pepper if necessary. Ladle the hot soup into deep bowls. Top each serving with a generous dollop of ricotta cheese, a sprinkle of shredded mozzarella, and fresh herbs. The heat from the soup will melt the cheese into a gooey, delicious layer.
- Cook Time: 45 minutes