Ingredients
Scale
For the Soup:
- 1 pound ground Italian sausage
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (14 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 4 cups beef or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 bay leaf
- 8 lasagna noodles, broken into pieces
For the Ricotta Mixture:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish:
- Fresh basil or parsley, chopped
- Shredded mozzarella cheese
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium heat, breaking it into crumbles. Drain any excess fat.
- Add the finely diced onion and minced garlic to the pot, sautéing until the onion is translucent.
- Stir in the crushed tomatoes, diced tomatoes (with their juice), tomato paste, beef or vegetable broth, dried oregano, dried basil, salt, black pepper, red pepper flakes (if using), and the bay leaf. Bring the mixture to a boil.
- Add the broken lasagna noodles to the pot, ensuring they are fully submerged. Reduce the heat to a simmer and cook until the noodles are tender, approximately 10-12 minutes.
- While the noodles cook, prepare the ricotta mixture by combining ricotta cheese, grated Parmesan cheese, salt, and black pepper in a separate bowl.
- Once the noodles are cooked, discard the bay leaf and ladle the soup into bowls. Dollop each serving with the ricotta mixture.
- Garnish with chopped fresh basil or parsley and shredded mozzarella cheese.
- Serve this hearty Lasagna Soup hot, embracing the flavors reminiscent of traditional lasagna in a comforting soup form.
