Ingredients
Equipment
Method
Cook the sausage base
- Brown the Italian sausage in a large pot over medium-high heat, breaking it into crumbles until cooked through; drain excess fat.
- Sauté the onion in the same pot for 4 minutes, until softened and glossy; then add the garlic and cook for 1 minute.
- Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly, keeping it moving so it doesn’t burn.
Simmer the soup
- Add the crushed tomatoes, diced tomatoes, broth, Italian seasoning, dried basil, and red pepper flakes, then bring everything to a boil.
- Add the broken lasagna noodles and reduce to a steady simmer for 10-12 minutes, until the noodles are tender.
- Season with salt and pepper to taste and stir until evenly distributed.
Make the cheese dollop and serve
- Mix the ricotta, mozzarella, parmesan, and fresh basil together until smooth and scoopable for a creamy topping.
- Ladle the soup into bowls and top each with a generous dollop of the cheese mixture so it begins to melt in the center.
Notes
Pro tip: if there’s excess grease after browning the sausage, wipe the pot and drain thoroughly so the broth tastes clean. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop until steaming. Freezing is yes, but for best texture, freeze without the cheese dollops and add fresh topping after reheating. For a lighter swap, use turkey sausage and low-fat ricotta/mozzarella while keeping the same technique.