Rich, warming soup with sausage, lasagna noodles, and cheese. Perfect for satisfying family dinners.
# What You'll Need:
→ Meats
01 - 1 lb (450 g) 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 (1 L) low-sodium chicken broth
07 - 1 can (28 oz / 800 g) crushed tomatoes
08 - 1 can (14 oz / 400 g) diced tomatoes
09 - 2 tbsp tomato paste
→ Pasta
10 - 8 oz (225 g) lasagna noodles, broken into bite-sized pieces
→ Seasonings & Herbs
11 - 1 tsp dried basil
12 - 1 tsp dried oregano
13 - 1/2 tsp dried thyme
14 - 1/2 tsp red pepper flakes (optional)
15 - Salt and black pepper, to taste
→ Dairy & Cheese
16 - 1 cup (100 g) shredded mozzarella cheese
17 - 1/2 cup (50 g) grated Parmesan cheese
18 - 1 cup (240 g) ricotta cheese
19 - 2 tbsp fresh parsley, chopped (plus more for garnish)
# Steps to Follow:
01 - In a large Dutch oven or soup pot, brown the Italian sausage over medium heat, breaking it up with a spoon, until cooked through (about 5 minutes). Drain excess fat if needed.
02 - Add the onion, garlic, red bell pepper, and zucchini. Sauté for 5–7 minutes until vegetables are softened.
03 - Stir in tomato paste and cook for 1 minute.
04 - Pour in chicken broth, crushed tomatoes, diced tomatoes, basil, oregano, thyme, and red pepper flakes. Stir to combine. Bring to a gentle boil.
05 - Add broken lasagna noodles. Reduce heat to a simmer and cook uncovered for 12–15 minutes, stirring occasionally, until pasta is al dente.
06 - Taste and season with salt and black pepper as needed.
07 - Just before serving, stir in half the mozzarella and half the Parmesan to enrich the soup.
08 - Ladle soup into bowls. Top each serving with a dollop of ricotta, a sprinkle of the remaining mozzarella and Parmesan, and chopped parsley.
