Instructions

• Heat olive oil in a large Dutch oven over medium-high heat, add sausage, break it up, and cook until browned with crispy edges, about 6–8 minutes; spoon off excess fat if needed.
• Add diced onion with a pinch of salt and cook until softened, 3–4 minutes; stir in garlic and cook until fragrant, about 30 seconds.
• Stir in tomato paste and cook for 1 minute to toast.
• Add crushed tomatoes, chicken broth, Italian seasoning, red pepper flakes, bay leaf, 1 tsp salt, and 1/2 tsp black pepper; bring to a boil, then reduce to a steady simmer.
• Break lasagna noodles into bite-size pieces over the pot, stir to prevent clumping, and simmer, stirring occasionally, until al dente, 12–15 minutes.
• In a bowl, mix ricotta, Parmesan, chopped basil or parsley, lemon zest if using, and a pinch of salt and pepper until creamy.
• Remove the bay leaf, taste the soup, and adjust seasoning; add a splash of broth or water if too thick or stir in a handful of mozzarella off heat for extra richness.
• Ladle soup into bowls, top each with a generous scoop of the ricotta mixture, and sprinkle with mozzarella; garnish with extra herbs and cracked pepper.