Ingredients
Equipment
Method
Brown the sausage
- Brown the Italian sausage in a large pot, then drain the fat to prevent greasy soup.
- Sauté the onion for 4 minutes until softened, then add the garlic and sun-dried tomatoes and cook 2 minutes, stirring to coat.
Simmer the creamy tomato broth
- Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- Add the crushed tomatoes, chicken broth, heavy cream, Italian seasoning, and red pepper flakes, then bring the mixture to a simmer.
Cook the lasagna noodles
- Add the broken lasagna noodles and cook for 10-12 minutes until tender, stirring occasionally so they don’t stick.
Finish with spinach and parmesan
- Stir in the spinach and parmesan and cook for 2 minutes until the spinach wilts.
- Season with salt and pepper to taste.
Serve with ricotta dollops
- Mix the ricotta dollop ingredients with a sun-dried tomato or two until combined.
- Serve in each bowl with a generous dollop and finish with fresh basil.
Notes
Pro tip: If the broth thickens too much as the noodles cook, loosen with a splash of chicken broth until it’s soup-like. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stove. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use half-and-half instead of heavy cream (texture stays creamy but slightly less rich).