Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in diced tomatoes (with their juice), beef broth, and water. Stir in oregano, basil, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
- Add broken lasagna noodles to the pot. Cook according to package directions, or until noodles are tender, about 8-10 minutes.
- Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of Parmesan cheese, and fresh basil.
Notes
You can use ground beef or turkey instead of Italian sausage. For a vegetarian option, omit the sausage and add extra vegetables like zucchini or bell peppers.