Description
Experience all the comforting, savory layers of traditional Italian lasagna without the long assembly time. This one-pot, hearty soup combines flavorful beef-based Italian sausage, aromatic garlic, and broken lasagna noodles in a rich, robust tomato broth. It is a soulful, satisfying meal that creates the perfect balance of tender pasta and silky, tomato-infused sauce. Ideal for busy weeknights, this recipe brings Italian warmth to your table with minimal cleanup, making it a must-try for any family craving a cozy, homemade bowl of goodness.
Ingredients
1 pound beef-based Italian sausage, casing removed
1/2 medium onion, finely chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
4 cups low-sodium beef broth
1 cup water
1/4 teaspoon Italian seasoning
10 uncooked lasagna noodles, broken into bite-sized pieces
1-2 tablespoons fresh basil, torn
1 cup ricotta cheese
Salt and pepper to taste
Instructions
In a large pot or Dutch oven, cook the Italian sausage over medium-high heat until browned, breaking it up with a spoon.
Add the onion to the pot and sauté until translucent, about 5 minutes.
Stir in the minced garlic and sauté for another minute until fragrant.
Pour in the crushed tomatoes, beef broth, water, and Italian seasoning.
Bring the mixture to a boil, then reduce the heat to a simmer.
Add the broken lasagna noodles to the pot and cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
Season with salt and pepper to taste.
Ladle the soup into bowls and top each serving with a generous dollop of ricotta cheese and fresh basil.
Notes
Ensure you use beef-based Italian sausage to keep the dish non-pork. For a creamier texture, stir in a quarter cup of parmesan cheese along with the ricotta. Leftovers can be stored in the refrigerator; note that the pasta will continue to absorb the broth, so you may need to add a splash of water when reheating.