Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 pound Italian sausage, mild or hot, casings removed (450g)
  • 1 medium yellow onion, chopped (approx. 1 cup) (150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons) (10g)
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon dried basil (2.5ml)
  • 1/4 teaspoon red pepper flakes (optional, for heat) (1ml)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 4 cups chicken broth (950ml)
  • 1 cup water (240ml)
  • 1 teaspoon granulated sugar (5g)
  • Salt and freshly ground black pepper to taste
  • 8 ounces lasagna noodles, broken into small pieces (225g)
  • 15 ounces ricotta cheese (425g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 large egg, lightly beaten (50g)
  • 1/4 teaspoon salt (1g)
  • 1/4 teaspoon black pepper (1g)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, chicken broth, water, and sugar. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
  4. Add broken lasagna noodles to the soup and cook until tender, about 10-12 minutes, or according to package directions. Stir occasionally to prevent sticking.
  5. While the soup simmers, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper in a small bowl. Mix well.
  6. Ladle soup into bowls. Top each serving with a dollop of the ricotta mixture and fresh basil leaves, if desired. Enjoy The Best Lasagna Soup Recipe: Cozy Italian Comfort!