Ingredients
Equipment
Method
Brown the sausage
- Brown the Italian sausage in a large pot over medium-high heat, stirring until no longer pink; drain the excess fat.
Build the tomato base
- Sauté the onion for 4 minutes, then stir in the garlic and sun-dried tomatoes and cook 2 minutes, until fragrant.
- Stir in the tomato paste and cook 1 minute to deepen the flavor.
- Add the crushed tomatoes, chicken broth, heavy cream, Italian seasoning, and red pepper flakes, then bring to a simmer; you should see steady bubbling around the edges.
Cook the soup
- Add the broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until tender.
- Stir in the spinach and parmesan and simmer for 2 minutes until the spinach wilts and the broth looks creamy and thickened.
- Season with salt and pepper to taste, then give the soup a final stir.
Make the ricotta dollop and serve
- Mix the ricotta with the shredded mozzarella, sun-dried tomato, and fresh basil to form a thick dollop mixture.
- Serve the soup in bowls and top each bowl with a generous dollop of ricotta mixture, adding a little sun-dried tomato for extra specks.
Notes
For the creamiest texture, simmer gently rather than boiling hard once the noodles go in—this helps the broth stay silky. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on the stovetop over medium-low until warmed through. Freezing is not recommended because the cream can separate when thawed. If you want a lighter option, swap the heavy cream for half-and-half and use part-skim mozzarella for a modest reduction in richness.