Ingredients
Scale
- 1 pound ground Italian sausage (mild or spicy, depending on your preference; turkey sausage works well too)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups low-sodium chicken broth (or vegetable broth for a lighter base)
- 8 lasagna noodles, broken into bite-sized pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a subtle kick)
- Salt and freshly ground black pepper, to taste
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish (optional)
If you want a vegetarian version, swap the sausage for sautéed mushrooms or a medley of diced zucchini and eggplant. You can also use gluten-free noodles if needed—just adjust the cooking time accordingly.
Instructions
- Heat a large pot over medium heat. Add the ground Italian sausage and cook until browned and cooked through, breaking it apart with a wooden spoon as it cooks, about 6-8 minutes. Drain excess fat if necessary.
- Add the finely chopped onion to the sausage and cook until softened and translucent, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant—this step always reminds me of my mother’s kitchen, where garlic was never an afterthought but the heart of every dish.
- Pour in the crushed tomatoes and chicken broth. Stir in oregano, basil, red pepper flakes (if using), and season with salt and pepper. Bring the soup to a gentle boil, then reduce heat and let it simmer for 15 minutes to allow the flavors to meld beautifully—just like the slow-simmered sauces I tasted in Italian trattorias.
- Stir in the broken lasagna noodles and cook until tender, about 10-12 minutes. Keep an eye on the noodles and stir occasionally to prevent sticking. If you’re cooking with gluten-free noodles, follow package instructions for timing.
- Once the noodles are al dente, remove the pot from heat. Dollop spoonfuls of ricotta cheese into the soup, then gently stir to combine, creating creamy pockets of cheesy goodness throughout the soup.
- Ladle the soup into bowls and sprinkle generously with shredded mozzarella and Parmesan cheese. Garnish with fresh basil leaves if you have them on hand—it adds that bright, fresh note that my grandmother always insisted on.
- Serve immediately, allowing the cheese to melt into the hot soup as you enjoy. I love how this soup feels like a warm embrace, perfect for sharing stories and laughter around the dinner table with family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
