1 pound Italian sausage
1/2 medium onion chopped
4 cloves garlic minced
1 (28 ounce) can crushed tomatoes
4 cups beef broth
1 cup water
1/4 teaspoon Italian seasoning
10 uncooked lasagna noodles broken into smaller pieces
1-2 tablespoons torn fresh basil
Salt & pepper to taste
Toppings: ricotta, grated parmesan cheese, shredded mozzarella use any/all/none to taste
Add the sausage meat to a large soup pot (take sausage meat out of casings if using whole sausages). Brown the sausage for 5 minutes, over medium-high heat, breaking it up with your spoon as you go along. If there's a lot of excess fat, drain it.
Add the onion and garlic, and continue cooking for 4-5 minutes.
Stir in the crushed tomatoes, beef broth, water, Italian seasoning, and lasagna noodles. Increase the heat to high and bring the soup to a boil.
Reduce the heat so it's gently boiling, and let it simmer (covered, with the lid slightly ajar) for about 15 minutes or until the pasta is tender. I stir it a few times just to ensure the pasta isn't sticking to the bottom of the pot.
While the soup's cooking, prep your toppings.
Stir in the basil and season with salt & pepper as needed. Dish the soup up and top each bowl with a dollop of ricotta and a small handful of mozzarella and parmesan (go as easy or generous as you want).
This soup soaks up the broth quite fast, so it's best eaten immediately. Add more beef broth to leftovers if needed.
12 ounces ricotta cheese
3 ounces mozzarella cheese, shredded
1/2 cup finely grated Parmigiano-Reggiano cheese
In a bowl, stir ricotta cheese, mozzarella cheese, and Parmesan cheese together; set aside.
Serve in bowls with a scoop of cheese mixture.