Ingredients
Equipment
Method
Brown the sausage
- Heat a large Dutch oven over medium-high heat, then brown and crumble the Italian sausage. Cook until browned, then drain off the excess fat.
Build the tomato base
- Add the diced onion and cook for 3 minutes, stirring as needed. Stir in the minced garlic and tomato paste and cook for 1-2 minutes until fragrant.
Simmer the soup
- Pour in the crushed tomatoes, fire-roasted diced tomatoes, and chicken or beef broth, then stir in the Italian seasoning, dried basil, dried oregano, and red pepper flakes. Bring the mixture to a full boil over high heat, stirring to combine.
Cook the noodles
- Add the broken lasagna noodles to the boiling soup. Reduce to a steady simmer and cook for 10-12 minutes, stirring often, until the noodles are just tender.
Season and serve with cheese dollop
- Season the soup with salt and pepper to taste. Serve immediately with a cheese dollop made from ricotta, mozzarella, parmesan, and fresh basil.
Notes
Pro tip: drain the sausage well so the broth stays rich but not greasy. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently, adding a splash of broth if the noodles thicken. Freezing is not recommended because lasagna noodles can turn soft and grainy after thawing. For a lower-carb swap, use oven-ready lasagna noodles replaced with smaller pasta (or skip the noodles and add extra cheese-topped broth with cooked shredded chicken).