📖 Instructions

1. Prep the veggies: Dice 1 medium onion, 2 carrots, and 2 celery stalks. Mince 4 cloves of garlic. Nobody likes a big chunk of garlic, am I right?
2. Brown the sausage: In a large pot or Dutch oven, brown 1 pound of Italian sausage over medium-high heat. Break it up with a spoon as it cooks. Drain any excess grease. I usually use sweet Italian sausage, but spicy works great if you're feeling bold. Or a mix of both. Decisions, decisions!
3. Sauté the vegetables: Add the diced onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. The smell alone is worth it, isn't it?
4. Add the broth and tomatoes: Pour in 6 cups of chicken broth (or vegetable broth for a vegetarian version) and one 28-ounce can of crushed tomatoes. Stir in 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, 1/4 teaspoon of red pepper flakes (optional), salt, and pepper to taste. Don't be shy with the seasoning! Soup needs it!
5. Simmer: Bring the soup to a simmer, then reduce the heat and cook for 15 minutes to allow the flavors to meld. Seriously, don't rush this step. It makes a difference!
6. Add the noodles: Break 8 ounces of lasagna noodles into smaller pieces and add them to the soup. Cook until the noodles are tender, about 8-10 minutes. Keep an eye on them so they don't get mushy!
7. Stir in cheese (optional): If using ricotta cheese, stir in 1 cup of ricotta cheese just before serving. You can also use dollops on top of each bowl instead. I'm a huge ricotta fan, so I usually do both.
8. Garnish and serve: Ladle the soup into bowls and garnish with fresh parsley, grated Parmesan cheese, and a swirl of olive oil, if desired. Serve with crusty bread for dipping. Because what's soup without bread, really?