Ingredients
Equipment
Method
Brown the sausage
- Heat a Dutch oven over medium-high heat and brown the ground Italian sausage, breaking it up as it cooks until no longer pink. Drain excess fat so the soup stays rich but not greasy.
Build the tomato broth
- Add marinara, beef broth, and red pepper flakes to the pot and stir to combine. Bring to a simmer, then cook for 5-8 minutes so the flavors meld and the broth turns deep red.
Cook the lasagna noodles
- Add the broken lasagna noodles and stir so they’re submerged. Simmer for 12-15 minutes, stirring occasionally, until tender with curled pasta ribbons.
Serve
- Ladle the soup into bowls, then top each bowl with a generous dollop of ricotta. Add a few red pepper flecks if you want extra heat on top.
Notes
Pro tip: Stir every few minutes once the noodles go in to prevent sticking and to keep the broth moving while the pasta softens. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth or water because noodles thicken the soup as it sits. Freezing: no (pasta texture can turn soft when thawed). Dietary swap: use turkey sausage and/or low-sodium broth to reduce saturated fat and sodium without changing the method.