Ingredients:

  • 1 lb Sweet or Hot Italian Sausage, bulk or casings removed
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 6 cups Chicken Broth
  • 1 can (28 oz) Crushed Tomatoes
  • 2 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1 Bay Leaf
  • 8 oz Lasagna Noodles, broken into 1-inch pieces
  • 2 cups Fresh Baby Spinach
  • 1 cup Whole Milk Ricotta Cheese
  • 1/2 cup Shredded Mozzarella Cheese
  • 1/4 cup Freshly Grated Parmesan Cheese
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • Fresh Basil leaves for garnish

Instructions:

  1. Heat a large heavy-bottomed Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it into small crumbles with a wooden spoon, until browned and a crust (fond) forms on the bottom of the pot.
  2. Add the diced yellow onion to the pot with the sausage. Sauté for approximately 5 minutes until the onion is translucent.
  3. Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until the paste darkens slightly and the garlic is fragrant.
  4. Pour in the chicken broth and deglaze the pot by scraping the caramelized bits off the bottom. Add the crushed tomatoes, oregano, basil, red pepper flakes, and bay leaf.
  5. Bring the liquid to a gentle boil. Add the broken lasagna noodles and reduce heat to a simmer. Cook for 10 minutes or until the noodles are al dente, stirring occasionally to prevent sticking.
  6. Stir in the fresh baby spinach during the last minute of cooking until wilted. Season with salt and pepper to taste.
  7. Ladle the soup into bowls. Top each serving with a dollop of cold ricotta cheese, shredded mozzarella, and grated parmesan. Garnish with fresh basil.