Classic lasagna flavors meet sausage, tender pasta, and cheese in a warming tomato-based soup for sharing.
# Ingredient List:
→ Meats
01 - 1 pound Italian sausage, mild or spicy, casings removed
→ Aromatics & Vegetables
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced
→ Liquids & Tomatoes
06 - 4 cups low-sodium chicken broth
07 - 1 can (28 ounces) crushed tomatoes
08 - 1 can (14 ounces) diced tomatoes
09 - 2 tablespoons tomato paste
→ Pasta
10 - 8 ounces lasagna noodles, broken into bite-sized pieces
→ Seasonings & Herbs
11 - 1 teaspoon dried basil
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon red pepper flakes, optional
15 - Salt and black pepper, to taste
→ Dairy & Cheese
16 - 1 cup shredded mozzarella cheese
17 - 1/2 cup grated Parmesan cheese
18 - 1 cup ricotta cheese
19 - 2 tablespoons fresh parsley, chopped, plus more for garnish
# Steps:
01 - In a large Dutch oven or soup pot set over medium heat, crumble and cook Italian sausage until browned and fully cooked, approximately 5 minutes. Drain excess fat if necessary.
02 - Add diced onion, minced garlic, bell pepper, and zucchini to the pot. Sauté for 5 to 7 minutes until vegetables become tender.
03 - Stir in tomato paste and cook for 1 minute to develop flavor.
04 - Pour in chicken broth, crushed tomatoes, diced tomatoes, dried basil, oregano, thyme, and optional red pepper flakes. Combine thoroughly and bring mixture to a gentle boil.
05 - Add broken lasagna noodle pieces. Reduce heat to a simmer and cook uncovered for 12 to 15 minutes, stirring occasionally, until pasta is al dente.
06 - Taste and season soup with salt and freshly ground black pepper as needed.
07 - Stir in half of the mozzarella and half of the Parmesan cheese, allowing them to melt into the soup before serving.
08 - Ladle soup into individual bowls. Top each portion with a spoonful of ricotta, a sprinkle of the remaining mozzarella and Parmesan, and chopped fresh parsley.
