Ingredients
Equipment
Method
Brown the sausage
- Brown the Italian sausage in a large pot over medium-high heat, breaking it up until cooked through. Drain excess fat if needed.
Simmer the soup base
- Pour in the marinara sauce and chicken broth, then stir to combine. Bring the mixture to a boil over high heat.
Cook the noodles
- Add the broken lasagna noodles and cook for 10-12 minutes, stirring occasionally, until tender. Keep the heat high enough to maintain an active boil.
Finish and season
- Season with salt and pepper if needed to balance the flavors. Simmer for 1 minute more if the noodles still need a touch of time.
Serve
- Ladle the soup into bowls and top each with a generous spoonful of ricotta. Optionally finish with shredded mozzarella and fresh basil, and add parmesan if using.
Notes
For best texture, stir a few times during noodle cooking to prevent sticking to the bottom. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove until hot, adding a splash of broth if it thickens. Freezing is not recommended because lasagna noodles can soften too much after thawing. For a lighter option, use turkey sausage and low-fat ricotta (the method and timing stay the same).