Ingredients
Equipment
Method
Cook the sausage and build the soup base
- Brown the Italian sausage in a large pot over medium-high heat, breaking it up, until fully cooked; drain excess fat to keep the soup from tasting greasy.
- Pour in the marinara sauce and chicken broth and stir to combine until the mixture looks uniform.
Boil and cook the noodles
- Bring the soup to a boil over high heat, keeping it actively bubbling.
- Add the broken lasagna noodles and cook for 10-12 minutes until tender, stirring occasionally so they don’t clump.
Season and serve
- Season with salt and pepper if needed, tasting after the noodles are tender.
- Ladle into bowls and top each with a generous spoonful of ricotta.
- Optionally finish with shredded mozzarella and fresh basil for melty, herb-fresh flavor.
Notes
For best texture, keep the soup at a steady boil while the noodles cook, and stir a couple of times during the 10-12 minutes so the pasta stays tender rather than sticking together. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth if it thickens. Freezing is not recommended because the noodles can soften too much after thawing. For a lighter option, use chicken sausage or low-fat ricotta while keeping the same simmer time.