Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage, removed from casing (450g)
  • 1 medium yellow onion, chopped (approx. 1 cup) (150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon) (6g)
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon dried basil (2.5ml)
  • 1/4 teaspoon red pepper flakes (1.25ml)(optional)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 4 cups chicken broth (950ml)
  • 1 cup water (240ml)
  • 8 ounces lasagna noodles, broken into small pieces (225g)
  • 1 (15 ounce) container ricotta cheese (425g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 2 tablespoons chopped fresh parsley, for garnish (30g)
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and minced garlic to the pot. Cook until softened, about 5 minutes. Stir in oregano, basil, and red pepper flakes (if using).
  3. Pour in crushed tomatoes, chicken broth, and water. Season with salt and pepper to taste. Bring to a simmer.
  4. Add broken lasagna noodles to the pot. Cook, stirring occasionally, until noodles are tender, about 15 minutes.
  5. Remove from heat. Stir in ricotta cheese and Parmesan cheese until well combined.
  6. Ladle soup into bowls. Garnish with fresh parsley and extra Parmesan cheese if desired.