Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- 1 pound Italian sausage (mild or spicy, casing removed)
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
- 4 cups low-sodium chicken broth
- 2 cups whole milk (or substitute with half-and-half for extra creaminess)
- 3 tablespoons all-purpose flour
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- Fresh basil leaves, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
Substitution tips: If you prefer a vegetarian version, swap the sausage for sautéed mushrooms and add a teaspoon of smoked paprika for depth. Gluten-free pasta works beautifully here as well—just watch the cooking time as it may vary.
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks. Sauté until browned and cooked through, about 6-8 minutes. Drain any excess fat if necessary, but leave a little for flavor.
- Add the chopped onion and cook until translucent and soft, about 5 minutes. Stir in the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for another minute until fragrant, stirring frequently.
- Sprinkle the flour evenly over the sausage mixture and stir well to coat. This step is key to thickening the soup, much like the béchamel sauce Nonna Rosa would make. Cook for 2 minutes, stirring constantly to avoid lumps.
- Slowly pour in the chicken broth while whisking to combine, ensuring a smooth consistency. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for 8-10 minutes, stirring occasionally, until the soup begins to thicken.
- Add the broken lasagna noodles to the pot and cook according to package instructions, usually 8-10 minutes, until tender but still slightly firm to the bite.
- While the noodles cook, whisk together the milk and ricotta cheese in a small bowl until smooth. Gradually stir this creamy mixture into the soup, allowing it to heat through for about 3-4 minutes. This step gives the soup that luscious, velvety texture that sets it apart.
- Remove the pot from heat and stir in the mozzarella and Parmesan cheeses until melted and fully incorporated. Taste and season with salt and freshly ground black pepper as needed.
- Serve the soup hot, garnished with fresh basil and an extra sprinkle of Parmesan. Watching the cheese melt into the soup reminds me of the simple joys from my childhood kitchen—flavors melding, stories unfolding, and warmth spreading.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
