Clastic Lasagna Soup with Ricotta and Mozzarella

1.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes. Transfer sausage to a plate and drain excess fat, leaving about 1 tablespoon in the pot.

2.Add the diced onion to the pot and sauté until translucent, about 4 minutes. Stir in the minced garlic, oregano, basil, red pepper flakes (if using), salt, and black pepper. Cook for 1 minute until fragrant.

3.Add the tomato paste and cook, stirring, for 2 minutes to caramelize. Return the sausage to the pot.

4.Pour in the crushed tomatoes and chicken broth. Add the bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to meld flavors.

5.Add the broken lasagna noodles to the soup. Simmer, stirring occasionally, until noodles are al dente, about 10-12 minutes.

6.Remove the bay leaf. Stir in the heavy cream and adjust seasoning with more salt and pepper if needed.

7.In a small bowl, combine the ricotta, half of the mozzarella, and half of the Parmesan with 1 tablespoon chopped parsley. Mix until smooth.

8.Ladle the hot soup into bowls. Dollop each serving with a generous spoonful of the ricotta mixture. Sprinkle with remaining mozzarella and Parmesan. Garnish with extra parsley.

9.Serve immediately with crusty bread and extra cheese on the side.