Ingredients
Equipment
Method
Brown the sausage
- Brown the Italian sausage in a large pot over high heat, stirring as it crumbles, then drain the fat. Keep it at a steady high heat until no longer pink.
Cook aromatics
- Add the diced onion to the same pot and cook for 3 minutes, stirring until softened. Then add the minced garlic and cook for 1 minute, fragrant and just starting to turn golden.
Simmer the soup base
- Pour in the marinara sauce and chicken broth, then stir in Italian seasoning and red pepper flakes. Bring the mixture to a boil over high heat, with active bubbling across the surface.
- Add the broken lasagna noodles to the boiling pot and stir to keep them from clumping. Boil for 10-12 minutes until the noodles are just tender, stirring occasionally to prevent sticking.
- Season with salt and pepper to taste. Stir well and simmer briefly until the flavor is balanced.
Make the quick cheese dollop and serve
- Mix the ricotta, shredded mozzarella, and parmesan for the quick cheese dollop until combined. Keep it thick enough to mound on top.
- Ladle the hot lasagna soup into bowls and top with a large spoonful of the cheese mixture and fresh basil. Serve immediately while the noodles are hot and the cheese softens on contact.
Notes
Pro tip: break the lasagna noodles fairly small so they cook evenly in the 10-12 minute boil. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently with a splash of broth or water because the noodles thicken as they sit. Freezing is not recommended since noodles can turn softer after thawing. For a lighter swap, use turkey sausage and part-skim mozzarella (taste stays similar while cutting saturated fat).