Ingredients
Equipment
Method
Brown the sausage and build flavor
- Brown Italian sausage in a large pot over high heat, then drain off excess fat.
- Add the diced onion to the same pot and cook for 3 minutes, then add the minced garlic and cook for 1 minute.
Simmer the soup and cook noodles
- Pour in the marinara sauce and chicken broth, then add 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 until the noodles are just tender, stirring occasionally to prevent sticking.
Finish and serve
- Season to taste with salt and pepper.
- Mix ricotta, shredded mozzarella, and parmesan to form the quick cheese dollop.
- Ladle soup into bowls, top each with a large spoonful of the cheese mixture, and garnish with fresh basil.
Notes
Pro tip: stir often once the noodles go in so the broken pieces don’t clump or stick to the bottom. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not recommended because the lasagna noodles can soften too much after thawing. For a lighter option, swap the Italian sausage for chicken sausage or use low-fat mozzarella in the cheese dollop.