The soup includes Italian sausage, too, and is topped off with a mixture of ricotta, mozzarella, and basil. You’ll also need chicken stock, salt, pepper, and bay leaves to make it, then you’ll be all set to begin cooking.
Directions
Add the olive oil to a medium-sized soup pot over medium-high heat.
Add the sausage to the pot.
Using a wooden spoon, break the sausage into small pieces and cook for 2 minutes until browned.
Add the onion and garlic
Cook for 2 minutes until the onion has softened.
Add the tomato paste and stir.
Add the chicken stock, tomatoes, Italian seasoning, salt, pepper, and bay leaves.
Stir, bring to a boil, then simmer for 5 minutes.
Add the lasagna noodles, stir, and continue to simmer until the noodles are al dente, approximately 12 minutes.
While the soup is simmering, mix the ricotta, mozzarella, and basil in a small bowl.
Divide the soup into bowls.
Top with the ricotta mixture and serve.
