Ingredients
Equipment
Method
Brown the sausage
- Heat a large pot over high heat and brown the Italian sausage, stirring until browned. Drain excess fat so the soup isn’t greasy.
Build the flavor base
- Add the diced onion to the pot and cook for 3 minutes, stirring until softened and fragrant. Then add the minced garlic and cook for 1 minute.
- Pour in the marinara sauce and chicken broth, then add Italian seasoning and red pepper flakes. Stir until the broth is evenly tinted red.
Cook the noodles
- Bring the mixture to a boil over high heat, stirring to prevent sticking. Add the broken lasagna noodles once the boil is rolling.
- Boil for 10-12 minutes until the noodles are just tender, stirring occasionally. The broth should look thickened and the noodles should still hold shape.
- Season with salt and pepper to taste, stirring well. Taste carefully and adjust so the broth is balanced.
Make the cheese dollop and serve
- Mix the ricotta, shredded mozzarella, and parmesan together quickly into a thick, spoonable mixture. Stop mixing when the cheeses are evenly combined.
- Ladle the hot soup into bowls and top each serving with a large spoonful of the cheese mixture. Garnish with fresh basil so it looks bright against the red broth.
Notes
Pro tip: stir the soup more frequently during the noodle boil to keep the broken lasagna from sticking to the bottom of the pot. Store leftovers in an airtight container in the fridge for up to 3 days; the noodles will continue to soften slightly. Freezing is not recommended because the noodles and dairy topping can change texture. For a lighter option, use chicken sausage or part-skim cheese in the dollop.