Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the diced tomatoes (with their juice), tomato paste, and chicken broth. Stir in oregano, basil, salt, and pepper. Bring the mixture to a boil.
- Add the broken lasagna noodles to the pot. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
- Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of Parmesan cheese, and fresh basil.
Nutrition
Notes
You can add other vegetables like chopped carrots or celery along with the onion. For a vegetarian option, omit the sausage and use vegetable broth.