Ingredients
Equipment
Method
Cook the soup
- Brown the Italian sausage in a large pot over high heat, breaking it up as needed, then drain excess fat.
- Add the diced onion to the same pot and cook for 3 minutes.
- Add the minced garlic and cook for 1 minute.
- Pour in the marinara sauce and chicken broth, then stir in the Italian seasoning and red pepper flakes.
- Bring the mixture to a boil over high heat, then add the broken lasagna noodles.
- Boil for 10-12 minutes, stirring occasionally to prevent sticking, until the noodles are just tender.
- Season with salt and pepper to taste.
Make and serve the cheese topping
- Mix the ricotta, shredded mozzarella, and parmesan quickly until well combined into a thick, scoopable mixture.
- Ladle the soup into bowls, then top each bowl with a large spoonful of the cheese mixture and fresh basil.
Notes
Pro tip: break the lasagna noodles into small pieces so they cook evenly in the 20 minutes—stir a few times during boiling to keep them from clumping. Store leftovers in the fridge up to 3 days; reheat gently on the stovetop. Freezing is not recommended because noodles can turn soft when thawed. For a dairy-reduced option, use lactose-free ricotta and mozzarella while keeping the parmesan garnish.