Ingredients

The following ingredients have 5 Servings
  • 1 Tablespoon olive oil
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 1 pound mild Italian sausage (, casings removed)
  • 32 ounce container chicken stock
  • 30 ounces petite diced tomatoes with juice ((two 15 ounce cans))
  • 6 ounce can tomato paste
  • 1 teaspoon ground oregano
  • 1/2 teaspoon Italian seasoning
  • 2-3 Tablespoons freshly chopped basil (, more to taste)
  • 8 uncooked lasagna noodles (, broken into bite-sized pieces)
  • 1/2 cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese (, optional)
  • Kosher salt & pepper (, to taste)

Instruction

  • Heat the olive oil in a large pot over medium-heat. Add in the onion and cook for 2-3 minutes. Stir in the garlic and cook an additional minute. Add in the sausage (break up with a wooden spoon) and cook until browned. Drain any excess grease.
  • Add in chicken stock, tomatoes and tomato paste. Stir until combined and then add the oregano, Italian seasoning and basil. Bring to a light boil and then add in the noodles. Cook for 8-10 minutes, or until the noodles are tender.
  • Stir in the parmesan cheese, mozzarella cheese and salt and pepper to taste. Ladle soup into bowls and top with a spoonful of ricotta cheese and more basil if desired.