Description

Comforting soup loaded with Italian sausage, tender pasta, and creamy ricotta dollops that taste exactly like your favorite baked lasagna dish.

Ingredients

For the Soup:

1 pound Italian sausage (mild or spicy)
1 medium onion, diced
4 cloves garlic, minced
28 ounces crushed tomatoes
6 cups chicken broth
2 tablespoons Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
8 lasagna noodles, broken into pieces
1½ cups shredded mozzarella cheese
Fresh basil leaves, for garnish

For the Ricotta Mixture:

1½ cups ricotta cheese
½ cup grated Parmesan cheese
1 large egg, beaten
2 tablespoons fresh basil, chopped

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Instructions

1. Take the sausage out of the casings and brown in your pot over medium-high heat until cooked through completely.

2. Toss in diced onion and minced garlic, cooking until the onion gets soft and see-through.

3. Pour in crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper, then stir everything together well.

4. Get it boiling, then turn down the heat and let it simmer for fifteen minutes.

5. Break lasagna noodles into chunks and drop them in, cooking until they’re nice and tender.

6. Mix ricotta, Parmesan, beaten egg, and chopped basil in a bowl until it’s creamy and combined.

7. Spoon hot soup into bowls and add big dollops of that ricotta mixture on top.

8. Sprinkle mozzarella and fresh basil over each bowl, then dig in while it’s hot.

Notes

Use spicy sausage for extra kick or swap with ground turkey for a lighter version. For best texture, add noodles just before serving to avoid over-softening. Leftovers store well and reheat beautifully for meal prep.