Ingredients
Equipment
Method
Brown and sauté
- Brown the Italian sausage or ground beef in a large pot over medium-high heat, then drain excess fat (save a thin film if desired) as the meat loses its pink color.
- Sauté the diced onion for 3 minutes until softened, then add the minced garlic and cook for 1 minute until fragrant.
Simmer the soup
- Pour in the spaghetti sauce, diced tomatoes, and broth, then stir in Italian seasoning, dried basil, and red pepper flakes until evenly combined.
- Bring the mixture to a boil, then add the broken lasagna noodles so they’re submerged in the liquid.
- Simmer at a steady boil for 10-12 minutes, stirring occasionally, until the noodles are tender.
- Season with salt and pepper to taste, then stir to distribute evenly.
Make the cheese dollop and serve
- Mix ricotta, shredded mozzarella, and Parmesan until the mixture is creamy and well combined; fold in fresh basil if using.
- Ladle the soup into bowls and top each serving with a generous spoonful of the cheese dollop.
Notes
For best texture, stir every couple minutes during the noodle simmer so the broken lasagna pieces don’t clump. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth as it thickens. Freezing is not recommended because noodles can soften further. For a lighter option, use ground turkey instead of sausage or beef.