Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage, removed from casings (450g)
  • 1 medium onion, chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (2 teaspoons) (10g)
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon dried basil (2.5ml)
  • 1/4 teaspoon red pepper flakes (optional) (1ml)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 6 cups chicken broth (1.4L)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon granulated sugar (5g)
  • Salt and freshly ground black pepper to taste
  • 6 lasagna noodles, broken into 1-inch pieces (85g)
  • 15 ounces ricotta cheese (425g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • Fresh basil leaves, chopped (optional)
  • Extra grated Parmesan cheese (optional)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, chicken broth, and sugar. Season with salt and pepper to taste. Bring to a simmer.
  4. Add the broken lasagna noodles to the soup. Cook until the noodles are tender, about 10-12 minutes, stirring occasionally to prevent sticking.
  5. While the soup is simmering, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper in a small mixing bowl. Mix well.
  6. Ladle the soup into bowls. Top each serving with a spoonful of ricotta mixture, fresh basil, and extra Parmesan cheese, if desired.