Cooking Instructions

• Heat a large pot over medium high heat, then add the olive oil and the pork sausage. Brown and fully cook the sausage for about 5 minutes, using a spatula to break the meat up into small pieces as it cooks.
• When the sausage is completely cooked, turn the heat down to medium and add the yellow onion. Season with ½ teaspoon salt, ¼ teaspoon black pepper, oregano, and red pepper flakes, and cook for 10 minutes, until the onion is soft and translucent.
• Add the garlic, stir and cook for 1 minute, then add the marinara sauce, tomato paste, bay leaf, and chicken broth. Bring to a boil, reduce to a simmer, and put the lid on. Let the soup simmer, covered, for 20 minutes.
• In the meantime, cook the lasagna noodles in a separate pot. Bring a pot of water to a boil, season the water generously with salt, then cook the lasagna noodles according to package directions. When done cooking, drain and rinse the lasagna noodles, and set aside.
• When the soup has finished simmering, check for seasoning by tasting the soup. Add more salt or pepper, if desired.
• When ready to assemble the lasagna soup, place some lasagna noodles into the bottom of each bowl, ladle the lasagna soup on top, then top with a sprinkle of mozzarella cheese, a big spoonful of ricotta, and a sprinkle of basil. Serve and enjoy!