Ingredients
Equipment
Method
Brown the meat
- Brown the Italian sausage or ground beef in a large pot over medium-high heat, then drain excess fat.
Build the soup base
- Sauté the diced onion for 3 minutes over medium heat, then add the minced garlic and cook for 1 minute.
- Pour in spaghetti sauce, diced tomatoes, and beef or chicken broth, then stir in Italian seasoning, dried basil, and red pepper flakes until combined.
Cook the lasagna noodles
- Bring the soup to a boil over high heat, then add the broken lasagna noodles.
- Simmer for 10-12 minutes over medium-low heat, stirring occasionally, until the noodles are tender and the soup looks thickened.
Finish and serve
- Season the soup with salt and pepper to taste, stirring until evenly flavored.
- Mix ricotta, shredded mozzarella, parmesan, and fresh basil to form a creamy dollop.
- Ladle soup into bowls and top each serving with a generous spoonful of the cheese dollop.
Notes
Pro tip: If the soup thickens too much as the noodles hydrate, loosen it with a splash of broth when reheating. Store leftovers in the fridge for up to 4 days in a covered container; reheat gently on the stovetop, adding broth as needed. Freezing is okay, but noodles may soften further—cool completely before freezing up to 2 months. For a lighter option, use chicken sausage or lean ground turkey in place of the sausage/ground beef.