Cheesy Lasagna Soup is perfect for a quick and easy weeknight dinner! Made with Italian sausage, ricotta, tomatoes, and mozzarella.
1lbsweet Italian pork sausagecasing removed (about 3 links)
1.5cupschopped yellow onion
1/2tspred pepper flakes
3clovesgarlicminced or pressed
25ozjar marinara sauce(about 3 cups)
6cupschicken broth(use unsalted if you want to control the salt)
8ozlasagna noodlesbroken into small pieces
1/2cupwhole milk ricotta cheese
1/2cupshredded mozzarella cheese
basil leavesfor garnish
Heat a large pot over medium high heat, then add the olive oil and the pork sausage. Brown and fully cook the sausage for about 5 minutes, using a spatula to break the meat up into small pieces as it cooks.
When the sausage is completely cooked, turn the heat down to medium and add the yellow onion. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, oregano, and red pepper flakes, and cook for 10 minutes, until the onion is soft and translucent.
Add the garlic, stir and cook for 1 minute, then add the marinara sauce, tomato paste, bay leaf, and chicken broth. Bring to a boil, reduce to a simmer, and put the lid on. Let the soup simmer, covered, for 20 minutes.
In the meantime, cook the lasagna noodles in a separate pot. Bring a pot of water to a boil, season the water generously with salt, then cook the lasagna noodles according to package directions. When done cooking, drain and rinse the lasagna noodles, and set aside.
When the soup has finished simmering, check for seasoning by tasting the soup. Add more salt or pepper, if desired.
When ready to assemble the lasagna soup, place some lasagna noodles into the bottom of each bowl, ladle the lasagna soup on top, then top with a sprinkle of mozzarella cheese, a big spoonful of ricotta, and a sprinkle of basil. Serve and enjoy!