Preparation Steps

• In a large pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it up with a spoon, until browned. Drain off any excess grease.
• Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
• Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
• Pour in the chicken broth and crushed tomatoes. Add the dried basil, oregano, black pepper, and salt. Stir to combine.
• Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
• Add the broken lasagna noodles to the pot and stir. Cook according to package directions, or until the noodles are al dente.
• In a small bowl, stir together the ricotta cheese and Parmesan cheese.
• To serve, ladle the soup into bowls. Top each serving with a dollop of the ricotta mixture and a sprinkle of shredded mozzarella and chopped fresh parsley.