Ingredients:

  • 1 lb Italian sausage, casings removed
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes
  • 1 tbsp olive oil
  • 24 oz marinara sauce
  • 6 cups low-sodium chicken broth
  • 15 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 10 sheets lasagna noodles, broken into bite-sized pieces
  • 1 cup whole milk ricotta cheese
  • 0.5 cup freshly grated parmesan cheese
  • 1.5 cups shredded mozzarella cheese
  • 0.25 cup fresh basil, chiffonade

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the Italian sausage, breaking it into small crumbles with a wooden spoon. Sauté until browned and crispy, approximately 7–9 minutes.
  2. Add the diced yellow onion to the pot and cook until translucent. Stir in the minced garlic, dried oregano, and crushed red pepper flakes. Sauté for 60 seconds until fragrant.
  3. Stir in the tomato paste and cook for 2 minutes to toast the paste. Pour in the marinara sauce, crushed tomatoes, and chicken broth. Add the bay leaves.
  4. Bring the mixture to a rolling boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
  5. Add the broken lasagna noodles to the simmering broth. Cook for 10–12 minutes, or until the noodles reach al dente consistency.
  6. While the pasta cooks, whisk the ricotta and parmesan cheese together in a small mixing bowl.
  7. Remove the bay leaves. Ladle the soup into bowls and top each with a dollop of the ricotta mixture, shredded mozzarella, and fresh basil.