Ingredients
Equipment
Method
- Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and cook, breaking it apart with a wooden spoon, until browned and fully cooked.
- Add the diced yellow onion to the pot with the sausage, sautéing for about 5 minutes or until translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant, ensuring it does not brown or burn.
- Pour in the crushed tomatoes and the beef or chicken broth, scraping the bottom of the pot to incorporate any browned bits of meat for maximum flavor.
- Bring the liquid to a gentle boil. Carefully add the broken lasagna noodles to the pot.
- Reduce the heat to a simmer, stirring occasionally, and cook for about 10-12 minutes or until the noodles reach an al dente texture.
- Turn off the heat. Stir in the heavy cream and shredded mozzarella cheese until melted and smooth.
- Serve immediately in warm bowls, topping each portion with a dollop of ricotta cheese, fresh torn basil, and optional Parmesan cheese.
Notes
If you prefer a thinner soup, add an extra 1/2 cup of broth during the final simmering stage. For added nutrition, stir in a handful of fresh spinach during the last 2 minutes of cooking. Store leftovers in an airtight container for up to 3 days; note that noodles will absorb liquid, so you may need to add a splash of broth when reheating. Avoid freezing, as the dairy may separate.