Ingredients
Equipment
Method
Brown and build the soup base
- Brown Italian sausage in a large pot over medium-high heat and drain the fat.
- Sauté onion for 4 minutes, then add garlic and sun-dried tomatoes and cook for 2 minutes, stirring until fragrant and lightly softened.
- Stir in tomato paste and cook for 1 minute to deepen the flavor.
- Add crushed tomatoes, chicken broth, heavy cream, Italian seasoning, and red pepper flakes, then bring the mixture to a simmer.
Cook noodles and finish
- Add broken lasagna noodles and cook 10-12 minutes at a steady simmer until tender.
- Stir in fresh spinach and parmesan, then cook for 2 minutes until the spinach wilts.
- Season with salt and pepper to taste, then stir to evenly distribute the seasoning.
Ricotta dollop and serve
- Mix ricotta dollop with sun-dried tomato or two, then stir until you have a thick, creamy mixture with visible bits.
- Serve hot soup in bowls and top each bowl with a generous dollop of the ricotta mixture and fresh basil.
Notes
Pro tip: keep the soup at a gentle simmer once the noodles go in, so the noodles cook tender without turning the broth cloudy. Refrigerate leftovers in an airtight container up to 3 days; reheat on the stove with a splash of broth or water. Freezing is not recommended because the cream can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and add it after bringing the soup back to a simmer.