Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped yellow onion
- 3 garlic cloves, minced (1½ teaspoons)
- 1 pound Italian sausage, casing removed
- 4 cups chicken stock
- 1 (15-ounce) can petite diced tomatoes, with juice
- 1 (6-ounce) can tomato paste
- 1 teaspoon ground oregano
- ¼ teaspoon ground thyme
- ¼ cup fresh basil, chopped, plus more for garnish
- 8 uncooked lasagna noodles, broken into bite-size pieces
- 1 cup finely shredded mozzarella cheese
- ½ cup finely grated Parmesan cheese, plus more for garnish
- Salt and black pepper
- Ricotta cheese, for serving (optional)
How to Make It
- In a large pot, heat the olive oil over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and cook for 1 minute. Add the sausage and cook, breaking it up with a wooden spoon as it browns, for about 10 minutes. Pour off any extra grease from the pan and slowly stir in the chicken stock.
- Add the tomatoes with their juice, the tomato paste, oregano, thyme, and basil. Bring to a boil over medium-high heat. Add the lasagna noodles and cook until the noodles are tender, 8 to 10 minutes. Reduce the heat to low, then stir in the mozzarella and Parmesan. Season with salt and pepper.
- Ladle the soup into bowls and top with Parmesan, fresh basil, and ricotta, if desired.
