Description
A hearty and comforting soup made with Italian chicken sausage, rich crushed tomatoes, and creamy cheeses, perfect for a warm dinner.
Ingredients
Scale
- 3–4 tablespoons extra-virgin olive oil
- 1 pound Italian chicken sausage (hot or mild), casings removed
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1–1/2 teaspoons dried Italian seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon dried fennel
- 1/4 teaspoon red pepper flakes
- 2 Turkish bay leaves
- 2 14-ounce cans crushed tomatoes
- 2 14-ounce cans low-sodium chicken broth
- 8–10 lasagna noodles, broken into 2-inch pieces
- 1 cup ricotta cheese
- 3/4 cup parmesan cheese, finely grated
- 1/2 cup mozzarella, finely grated
Instructions
- Heat oil in a large Dutch oven. Add the sausage to the pan (be sure to remove the outer casing first) and break the links up with a wooden spoon or spatula. Cook over medium-low heat for 7-10 minutes. Transfer the sausage to a bowl and set aside.
- While the sausage is browning, cook the broken lasagna noodles in a pot of salted water. Under cook the noodles by 3 minutes because they will continue to soften when added to the soup. Lightly rinse the noodles to prevent them from sticking together. Or toss the noodles with a little olive oil to prevent them from sticking together.
- Add more oil to the pot if needed, then stir in the onions and sauté for approximately 5-7 minutes or until they’re golden and tender. Add the garlic and sauté for another 2-3 minutes. Stir in the seasoning.
- Return the sausage to the pot and stir. Pour in the crushed tomatoes, broth, and bay leaves. Bring to a boil, then reduce heat to low simmer and place lid on the pot. Simmer for about 15-20 minutes, then add the cooked lasagna noodles and cook another 5 minutes.
- While the soup simmers, in a medium bowl mix together the ricotta cheese with the grated mozzarella and parmesan cheeses. Keep refrigerated until you’re ready to serve the soup. You’ll add a big heaping spoonful of the cheese mixture to each bowl of soup just before serving.
- Garnish with extra grated parmesan cheese, chopped parsley or basil leaves if you like.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a thicker consistency, you can add less broth or more cheese.
- Feel free to substitute the chicken sausage with another type of meat or a plant-based option for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg