Ingredients:

  • 1 lb Italian sausage
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 24 oz marinara sauce
  • 14.5 oz crushed tomatoes
  • 6 cups chicken broth
  • 2 tsp Italian seasoning
  • 1 tbsp balsamic vinegar
  • 10 lasagna noodles, broken into 1-2 inch pieces
  • 8 oz ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 cup fresh basil, chiffonade

Instructions:

  1. Heat 1 tbsp olive oil in a large pot over medium high heat. Add 1 lb Italian sausage and cook 6-8 mins until browned and no pink remains, breaking it into small crumbles.
  2. Add 1 medium diced yellow onion to the pot with the sausage. Sauté 5 mins until the onion is translucent and soft.
  3. Stir in 4 cloves of minced garlic. Cook 1 min until fragrant, being careful not to let it burn.
  4. Add 2 tbsp tomato paste. Stir constantly for 2 mins until it turns a deep mahogany color.
  5. Pour in 24 oz marinara sauce, 14.5 oz crushed tomatoes, 6 cups chicken broth, 2 tsp Italian seasoning, and 1 tbsp balsamic vinegar. Stir well to combine.
  6. Increase the heat and bring the liquid to a rolling boil.
  7. Drop in the 10 lasagna noodles, broken into pieces. Reduce heat to a simmer.
  8. Cook 8-10 mins until the noodles are al dente and the soup has thickened slightly. Stir occasionally to prevent noodles from sticking to the bottom.
  9. While the soup simmers, stir together 8 oz ricotta, 1/2 cup mozzarella, and 1/4 cup parmesan in a small bowl.
  10. Ladle the hot soup into bowls. Top with a generous dollop of the cheese mixture and 1/4 cup fresh basil. Serve while the cheese is melting and gooey.