Cooking Instructions

• Heat the olive oil in a large pot over medium-high heat. Add the sausage, breaking it into small pieces as it cooks, for 5-7 minutes until browned and cooked through. Remove the sausage with a slotted spoon and set aside on a paper towel-lined plate.
• In the same pot with the rendered sausage fat, add the diced red bell pepper, sweet onion, and carrots. Sauté for 3-4 minutes until they begin to soften. Add the minced garlic in the final minute and stir constantly.
• Stir in the oregano, basil, thyme, red pepper flakes, salt, and black pepper. Return the cooked sausage to the pot and stir to combine.
• Pour in the marinara sauce and chicken broth, stirring to combine. Add the parmesan rind to the pot and bring the soup to a simmer.
• Break the lasagna sheets into 1-inch pieces and add them to the simmering broth. Simmer for 14-15 minutes, until the pasta is tender.
• Reduce heat to low and stir in the cream and mozzarella, allowing the cheese to fully melt for about 1-2 minutes.
• Ladle the hot soup into bowls and top each serving with a dollop of ricotta, a spoonful of basil pesto, freshly grated parmesan, and torn fresh basil.