Ingredients
- Ground Italian Sausage: 1 pound
- Onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Crushed Tomatoes: 28 ounces
- Tomato Paste: 2 tablespoons
- Chicken Broth: 6 cups
- Lasagna Noodles, broken into pieces: 6 ounces
- Ricotta Cheese: 1 cup
Instructions
- Step 1: Brown the Italian sausage in a large pot over medium-high heat. Drain off any excess grease. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Stir in the crushed tomatoes and tomato paste. Cook for 2-3 minutes, stirring occasionally, until the tomato paste is slightly caramelized.
- Step 3: Pour in the chicken broth and bring to a simmer. Add the broken lasagna noodles and cook until the noodles are tender, about 10-12 minutes.
- Step 4: Season with salt, pepper, and Italian seasoning to taste.
- Step 5: Ladle the soup into bowls and top with a spoonful of ricotta cheese. Garnish with fresh basil, if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen it up.
- For extra flavor, try serving with a sprinkle of grated Parmesan cheese alongside the ricotta.
- Don't overcrowd the pot while browning the sausage; cook it in batches for a better sear and richer flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American