Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the crushed tomatoes and chicken broth. Add oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the soup to a simmer.
- Stir in the broken lasagna noodles. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
- Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of Parmesan cheese, and fresh basil.
Notes
You can use ground beef or turkey instead of Italian sausage. For a vegetarian option, omit the sausage and add extra vegetables like zucchini or bell peppers.