Print Recipes
1Brown the sausage:
In a large pot or Dutch oven over medium-high heat, cook Italian sausage, breaking it up with a spoon, until browned and cooked through, about 8 minutes. Drain excess fat if needed.
2Sauté aromatics:
Add onion to the pot and cook until softened, about 5 minutes. Add garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
3Build the tomato base:
Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, diced tomatoes, and broth. Bring to a boil.
4Cook the noodles:
Add broken lasagna noodles to the pot. Reduce heat and simmer for 12-15 minutes, stirring occasionally, until noodles are tender.
5Add greens:
Stir in spinach or kale and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
6Serve:
Ladle soup into bowls. Top each serving with a dollop of ricotta and grated Parmesan. Garnish with fresh basil and serve with a glass of Zinfandel.
