Ingredients
Equipment
Method
Brown sausage and build flavor
- Brown Italian sausage in a large pot over high heat, then drain excess fat and keep the pot on the heat. Look for no pink remaining and browned bits on the bottom.
- Add the diced onion to the same pot and cook for 3 minutes. Stir until the onion softens and turns slightly translucent.
- Add the minced garlic and cook for 1 minute. Stir constantly until fragrant, without letting it brown.
Simmer lasagna soup
- Pour in the marinara sauce and chicken broth, then add Italian seasoning and red pepper flakes. Stir until the broth turns evenly red.
- Bring to a boil over high heat, then add the broken lasagna noodles. Confirm a full boil resumes quickly.
- Boil for 10-12 minutes until the noodles are just tender, stirring occasionally to prevent sticking. Watch for noodles to soften while still holding their shape.
- Season with salt and pepper. Taste the broth and adjust until the flavors pop.
Make cheese dollop and serve
- Mix the cheese dollop quickly by combining ricotta, shredded mozzarella, and parmesan. Use a spoon until it forms a thick, scoopable mixture.
- Ladle the soup into bowls and top each with a large spoonful of the cheese mixture and fresh basil. Serve immediately while the broth is hot and the cheese softens.
Notes
Pro tip: Stir more often during the noodle boil (especially once the noodles start to break apart) to keep the soup from sticking to the pot. Store leftovers in the refrigerator up to 3 days; reheat gently until hot. Freezing is not recommended because the noodles may turn softer after thawing. For a lighter option, use turkey sausage and part-skim mozzarella.