📖 Instructions

1. Brown the sausage: In a large pot or Dutch oven, brown the Italian sausage over medium-high heat. Break it up with a spoon as it cooks. Drain any excess grease. Tip: For extra flavor, use a mix of sweet and spicy Italian sausage.
2. Sauté the vegetables: Add the chopped onion, carrots, and celery to the pot with the sausage. Cook until the vegetables are softened, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add garlic and seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and red pepper flakes (if using). Cook for another minute until fragrant. Pro Tip: Dont skip on the garlic, it really makes a different in the flavor profile.
4. Pour in the liquids: Pour in the crushed tomatoes, tomato sauce, and beef broth. Bring the mixture to a simmer. Ensure all ingredients are nicely combined. Secret tip: adding a dash of balsamic vinegar adds depth.
5. Add the lasagna noodles: Break the lasagna noodles into smaller pieces and add them to the pot. Stir to prevent the noodles from sticking together. Cook until the noodles are tender, about 10-12 minutes. Keep stirring occasionally.
6. Stir in the cheese: Remove the pot from the heat. Stir in the ricotta cheese and half of the shredded mozzarella cheese. Mix well until the cheese is melted and incorporated.
7. Serve and garnish: Ladle the lasagna soup into bowls. Top with the remaining shredded mozzarella cheese, fresh basil leaves, and a dollop of ricotta cheese, if desired. A sprinkling of parmesan cheese is always a good choice too!
8. Let everyone dig in: Serve immediately and enjoy! This soup is even better the next day, after the flavors have had a chance to meld together. Seriously so good.