Ingredients:

  • 1 lb ground Italian sausage
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 6 cups chicken broth
  • 14.5 oz crushed tomatoes
  • 9 lasagna noodles, broken into 1-2 inch pieces
  • 1 cup heavy cream
  • 2 cups fresh baby spinach, packed
  • 1 cup ricotta
  • 0.5 cup fresh parmesan cheese, grated
  • 1 cup mozzarella cheese, shredded
  • 0.25 cup fresh basil, for garnish

Instructions:

  1. Place a large Dutch oven over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until the edges are crispy and mahogany-colored. Remove excess fat, leaving about 1 tablespoon in the pot.
  2. Lower the heat to medium. Add the diced onions and cook until translucent. Stir in the minced garlic and tomato paste, toasting the paste for 2 minutes until it reaches a deep rust color.
  3. Pour in the chicken broth and crushed tomatoes. Bring the mixture to a rolling boil, then add the broken lasagna noodles. Reduce to a simmer and stir occasionally to prevent sticking.
  4. Once the noodles are al dente, stir in the heavy cream and fresh baby spinach until the spinach is wilted.
  5. In a small bowl, whisk together the ricotta, parmesan, and mozzarella. Serve the soup in bowls topped with a generous dollop of the cheese mixture and fresh basil ribbons.