Ingredients
Equipment
Method
- Heat the olive oil in a large pot over medium heat, then add the ground sausage. Cook, breaking it apart with your spoon, until browned and cooked through, about 5 minutes. Remove any excess fat if necessary.to taste salt and pepper
- Add the chopped onion to the sausage and cook, stirring frequently, until translucent and soft, about 3 minutes. The kitchen will fill with a fragrant aroma of cooked onion and sausage.1 medium onion
- Stir in the minced garlic and cook for another 30 seconds until fragrant, making sure it doesn't burn. You'll notice the mixture bubbling slightly as the garlic releases its aroma.3 cloves garlic
- Pour in the crushed tomatoes and broth, stirring well to combine everything. Bring the mixture to a gentle simmer, releasing a rich, savory smell as it heats up.28 oz canned crushed tomatoes, 4 cups beef or chicken broth
- Add the dried basil, season with salt and pepper, then cover the pot. Let the soup simmer gently for about 10 minutes to meld the flavors.1 tsp dried basil
- Uncover the pot and stir in the broken lasagna noodles. Continue simmering, uncovered, for another 8–10 minutes, or until the noodles are al dente and have softened, thickening the broth slightly.8 oz lasagna noodles
- Use a spoon to check the seasoning, adjusting with more salt, pepper, or basil if needed. The soup should be bubbling gently and the noodles fully cooked.
- Ladle the hot soup into bowls, sprinkle generously with shredded mozzarella cheese, and let the heat melt the cheese into gooey goodness. The dish will look lively with cheesy strings pulling when served.1 cup shredded mozzarella cheese
- Finish with an extra sprinkle of basil or cheese if desired. Serve hot, enjoying the rich, cheesy, and savory flavors with each spoonful.
Notes
Feel free to add a splash of cream for extra richness or garnish with freshly torn basil for added freshness.