Ingredients
Scale
- 1 pound ground pork or Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (15 oz) can of crushed tomatoes
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- Fresh basil or parsley for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add ground pork or Italian sausage; cook until browned, breaking it apart. Add chopped onion and cook until translucent. Stir in garlic and Italian seasoning; cook for 1 minute.
- Pour in chicken broth and crushed tomatoes. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add broken lasagna noodles and cook until al dente, about 8-10 minutes, stirring occasionally.
- Reduce heat to low. Stir in ricotta cheese, then add mozzarella and Parmesan cheeses. Stir gently until the cheeses melt and blend into the soup, creating a creamy white base.
- Adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped fresh basil or parsley. Optionally, sprinkle extra cheese on top for added richness.
Notes
- Use gluten-free pasta as a substitute if needed.
- Add chopped spinach or kale for extra greens.
- For spice lovers, include red pepper flakes or chopped bell peppers.
- To make ahead, prepare and refrigerate; reheat on the stove until bubbling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg